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Smothered Pork Chops in Creamy Onion Gravy with Broccoli & Mushrooms.

  • 2 crowns
    broccoli
  • 355 ml
    chicken or vegetable broth
  • 0.45 kg
    cremini mushrooms
  • 2 cloves
    garlic
  • 118 ml
    heavy whipping cream
  • 4
    pork chops, boneless
  • 2 medium
    yellow onions
  •  
    all-purpose flour
  •  
    black pepper
  •  
    chili powder
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    salt
  • 1
    In a medium bowl, stir together flour and spices; remove 2 tablespoons seasoned flour and set aside for later use.
    ½ cup all-purpose flour
    ½ tsp garlic powder
    ½ tsp chili powder
    ½ tsp salt
    ¼ tsp black pepper
  • 2
    Pat pork chops dry with paper towels, add to the bowl with the flour, and toss to coat.
    4 pork chops, boneless
  • 3
    Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 4
    Add chops to the skillet; cook until golden brown, about 2 minutes per side. Once golden, transfer to a plate and loosely cover with aluminum foil (the pork will not be cooked all the way through).
  • 5
    Meanwhile, peel and thinly slice onions into half rings.
    2 medium yellow onions
  • 6
    Return skillet to medium heat. Once hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 7
    Add onions, salt, and pepper to the skillet. Cook, stirring occasionally, until onions are soft and slightly caramelized, 10-15 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces; transfer to a large bowl.
    2 crowns broccoli
  • 9
    Wash, dry, and thinly slice mushrooms. Peel and mince garlic. Transfer both to the bowl with the broccoli.
    0.45 kg cremini mushrooms
    2 cloves garlic
  • 10
    Add reserved flour to the skillet and stir to coat onions. Cook, stirring frequently, about 1 minute.
  • 11
    Add broth and cream to the skillet, stir to combine, and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until sauce begins to thicken, 4-5 minutes.
    355 ml chicken or vegetable broth
    118 ml (½ cup) heavy cream
  • 12
    Return pork chops to the skillet and turn to coat in sauce. Cover and simmer until chops are cooked through, 5 minutes more.
  • 13
    Meanwhile, heat another large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 14
    Add veggies, salt, and pepper to the skillet; stir-fry until broccoli is bright green and tender-crisp, 4-5 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    To serve, divide pork chops, sauce, and veggies between plates. Enjoy!