Categories: Pork
Ingredients
- 4 bone-in pork chops, fat trimmed
- Kosher salt and black pepper
- 2 tbsp flour
- 1 1/2 tbsp olive oil
- 12 oz cremini or white mushrooms, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 bunch scallions, whites sliced, greens cut into 2-inch pieces
- 1/2 cup chicken broth
- 2 tbsp sour cream
- 1/4 cup chopped parsley
Directions
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Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tbsp flour. Heat 1/2 tbsp olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3-4 minutes per side, adding 1/2 tbsp olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
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Heat the remaining 1/2 tbsp olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tbsp flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
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Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.