Pork Chops with Mushroom & Onion Sauce

The Other White Meat!

Can we start a series on stupid easy recipes because this one has all the makings of that! We prefer the thinner-cut chops for this recipe but love a good pork medallion or a thick juicy cut tossed on the grill. Or, butterflied and stuffed. As versatile as chicken and great for staying within a grocery budget! Flavor meets frugality.

• 4-6 thin pork chops

• 1 1/2 cups Italian bread crumbs

• 2 eggs

• 2 Tablespoons heavy whipping cream

• 1/4 - 1/2 cup oil for frying

• salt & pepper

For the Mushroom & Onion Sauce

• 2 Tablespoons butter

• 1/2 an onion, sliced

• 1 package of mushrooms, sliced

• 1/2 cup chicken broth

• 1/4 cup sour cream

• 1 teaspoon Worcestershire sauce

• Salt & pepper to taste

• Parsley for garnish, optional (I wouldn’t buy it just for this dish. Only if you have it anyway.)

1. Pound the pork chops very thin if not using thinly sliced.

2. Set up a breading station, (I love these) having one dish with the eggs and heavy whipping cream whisked together and the other with the breading mixture.

3. Heat a small amount of oil over medium heat. Just enough for the chops to shallow fry in.

4. You may have to cook them in batches to not overcrowd the pan. Once they are done, keep warm and set aside.

5. In the same pan, wipe out any excess oil and accumulated breading and add the butter, swirling to melt.

6. Add onions and sauté until translucent and a little golden, but do not burn them, for about 7-10 minutes adding in a little salt and pepper to taste.

7. Now the mushrooms go in and do the same, moving them around the pan so they get some surface time.

8. After about 5 minutes, add in the broth stirring to combine, then the Worcestershire and sour cream mixing well.

9. Plate your chops and top with the mushroom and onion gravy, garnish with parsley if you so desire!