Smothered Pork Chops with Mushrooms Gourmet | November 2009
by Ruth Cousineau
Smothering—that is, braising—both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Yield: Makes 4 servings
Active Time: 15 min
Total Time: 55 min
2 pounds bone-in pork shoulder chops
1/3 cup all-purpose flour
3 tablespoons vegetable oil, divided
1 large onion, halved and sliced
1/2 pound fresh cremini mushrooms, sliced
1 teaspoon chopped rosemary
1 cup water
Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
4 healthy sized servings
1 lb ground meat (beef or venison work nicely)
2 med carrots peeled and sliced fairly thin
½ to ¾ cup of frozen peas
4 medium white potatoes peeled and cut for boiling
½ medium onion diced
Salt and pepper
Steak sauce (if your gravy doesn't brown like mine yesterday)
1 tablespoon corn starch
2 cups water
In a medium skillet brown the meat and the onions together until meat is cooked. Place meat in a 2 quart oven safe dish reserving the fat in the pan for gravy. In a medium pot put in carrots with plenty of water, put on high medium heat until they have started to cook through than add the peas, drain and add to the meat. Cook the peas and carrots until you can easily pierce the carrots with a knife. Place the potatoes in another pan with plenty of water on a medium high heat and cook until soft. Mash the potatoes in what ever method you normally use and set aside.
Place the skillet over a medium heat and add the corn starch. If you have used venison (which has a much lower fat content) you can use 2 tablespoons of butter, just let it melt and than add the cornstarch). Let it cook for 2 minutes stirring constantly (this removes the floury taste from your gravy). Add one cup of water and continue stirring and adding water. I usually cook my gravy for at least 10 minutes stirring and adding water. If your gravy hasn't turned brown add some steak sauce (it was all I had on hand but it worked great!). Salt and pepper to taste, pour the gravy into the casserole over the meat and veggies, mix in and top with the mashed potatoes. Bake in a 350 degree oven for about a half an hour or so.