Smothered Pork Chops
6 bone-in pork chops
4 tablespoons vegetable oil
2 large yellow onions, chopped
4 cloves garlic, chopped
1 cup all-purpose flour
Cajun seasoning to taste
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts chicken stock
16 ounces baby Bella mushrooms quartered, optional
parsley, finely chopped, optional
Rinse pork chops and pat dry with a paper towel.
Season both sides of the chops with kosher salt, ground black pepper and let sit. Mix flour and Cajun seasoning to prepare dredge for pork chops. Dredge the chops in seasoned flour, shaking off the excess. Reserve leftover flour.
Heat oil in large cast iron skillet, sear the pork chops on both sides for about 3 to 4 minutes until brown and transfer to a plate. (Do this in batches so you don’t crowd the skillet)
Reduce heat to medium-low. Add the onions and sauté for about 4 minutes. Add garlic, mushrooms, and bay leaf and cook, stirring often, until the onions and mushrooms are softened, about 15 minutes. Season well with salt and pepper.
Add 6 tablespoons flour and slowly add the chicken stock. Stirring and scraping the skillet, until it is well incorporated, and the mixture is slightly thickened.
Return chops to the skillet and bring to a low simmer, then cover tightly and cook until very tender, 2 or more hours.
Serve chops with gravy over rice or mashed potatoes and garnish with parsley.