Breakfast Smothered Chops
Season pork chops with salt, pepper, thyme, sage and onion powder. Pour 3/4 cup flour In a shallow platter. Dredge chops in flour to coat.
Heat oil in large skillet over moderately high heat. Add chops and brown, frying each side for approximately 3-4 minutes.
Transfer browned chops to a plate and reduce heat to medium. Add onion and garlic and sauté until onion becomes translucent. Stir in remaining 1/4 cup flour and continue to sauté for 3-4 minutes. Whisk in cream stirring the base of the skillet lifting all caramelization left behind from chops. Add browning sauce and cayenne pepper. Stir until mixture thickens. Add 1/2 cup water and mushrooms and mix well. Return chops to skillet, cover and simmer for 25 minutes flipping chops occasionally. Add additional water if gravy dries out or becomes too thick. Reduce flame to low and allow to simmer for 10 minutes or until pork chops are fully cooked.
Serve warm with biscuits.
- 4 bone-in pork chops, cut 1 inch thick
- 2 garlic cloves, minced
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 cup all purpose flour
- 1/4 cup oil, vegetable or canola
- 1/4 cup cream
- 2 tbsp dried thyme
- 2 tbsp sage, chopped
- 1 tbsp browning sauce
- 1 tsp cayenne pepper
- 2 cups button mushrooms, stem removed and sliced (optional)
- salt and black pepper, to taste