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smothered porkchops

Smothered Porkchops

This is one of the absolute best comfort meals. It will have your family asking for over and over again. Easy to make and a quick cook time.
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 cast iron skillet big enough to fit your porkchops
  • 1 set of tongs
  • 1 Measuring Cups
  • 1 cutting board

Ingredients
  

  • 6-8 boneless porkchops
  • All-purpose Greek Seasoning
  • 2 cups Bone broth
  • 1/2 cup milk or heavy cream
  • 1/2 onion (chopped fine or course)
  • 1 can mushrooms (chopped fine or course)
  • 1-2 Tbsp flour

Instructions
 

  • Chop all vegetables and set aside
  • Turn skillet on medium high or medium heat
  • Season porkchops
  • Sautee vegetables then remove from pan after onions are translucent
  • Sear the porkchops on both side until a good golden color is present. About 3-5 minutes depending on the size of the porkchops
  • Remove the porkchops from the pan and set aside to rest
  • *Optional: You can add just a bit of broth to deglaze the pan if you want before adding the flour. I would add just a few tablespoons
  • Add in flour to pan and brown until your liking. Stir occasionally to keep from burning.
  • Once flour is browned add in the chicken broth and stir. Turn heat down to low. The gravy will start to thicken.
  • Add in 1/2 cup of milk or heavy cream and stir to combine
  • Add back in the vegetables.
  • Add back in the porkchops
  • Turn heat off or on low to continue to cook until ready to serve.
  • Enjoy!
Keyword gravy, porkchops, smothered, southern