Smothered Pork Chops with Mushroom Gravy

4 servings

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4 inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
4 oz. baby bella sliced mushrooms
1 tsp. fresh lemon juice
1/2 cup of milk 


1. Add the lemon juice to the milk and let sit for 2+ min.

2. Mix the flour on a platter with the onion powder, garlic powder, cayenne, salt and pepper.  

3. Pat the pork chops dry with paper towels and then dredge them in the seasoned flour.  Shake off the excess.

4. Heat a large saute pan over medium heat and pour in the olive oil. When the oil is hot, lay the pork chops in a single layer and fry for 3 minutes on each side until golden brown.  

5. Remove the pork chops from the pan and add some of the seasoned flour to the pan.  Mix with the oil and after it's dissolved, add the chicken broth.  

6. Cook the liquid down for 5 minutes to reduce and thicken.  Add in your mushrooms - I broke the mushrooms into smaller pieces by hand.  

7. Stir in the milk to make a creamy gravy and then return the pork chops to the pan.  Cover with the sauce and simmer for 5-10 minutes until the pork is cooked through.  

8. Season with salt and pepper before serving.