Smothered Pork Chops with Mushrooms

这道菜尝起来更好的用酒和鸡broth deglaze the pan instead of water as other cooks suggested. I forgot to dip pork chops with flour so I add corn starch with water to thicken the sauce.

• mmkhui

• Boston MA

• 10/2/2017

You know how prk chops tend to be dry and chewy when sauted or BBQd. Well, this recipe definately solves that problem. Didn't use water though. Why should I when white wine is so handy and adds a lot to the flavor? Next time I will thicken the sauce a little like the cook from Bellingham. This is a keeper.

• pschasey

• Palm Desert, CA

• 9/14/2014

This was quite good made just as the recipe is written although I did thicken the gravy at the end with some of the flour. Next time, though, I'll try some of the additions/substitutions other reviewers made which I'm sure makes it even better.

• kmcsweet

• Bellingham, Wa

• 4/9/2014

I agree with others...easy & delicious. As others suggested, added garlic to mushroom/onion mixture. Used 1/2 C dry white wine to deglaze pan and then added 1/2 C water. I also added 1 jar of Heinz Pork Gravy and a tablespoon lemon juice, then added the chops back in to cook. Yes...watch your cooking time. My thick chops cooked in 10 minutes. Quick n delicious!

• ElaineCauley

• Leesburg, VA

• 2/8/2014

This was excellent and easy. Used wine to deglaze then added balance of chicken broth (instead of water). Added garlic to the mushroom and onion mixture. Will make again. May even consider adding marsala wine next time.

• Anonymous

• arundel, me

• 1/9/2013

Delicious and easy! Used portabellas, since thats what I had on hand and threw in a good chunk of minced garlic. Also went with chicken stock instead of water to add a little extra flavor.

• Anonymous

• 8/7/2012

Great recipe! We did add some wine to the pan before adding the meat back in, but besides that followed the recipe. Excellent and easy.

• Delicious_Alarm

• Unalaska, AK

• 7/25/2012

Good and easy. I did as others suggested and added some wine. Also threw in some lemon juice, extra rosemary, minced garlic, and black pepper. All in all, this was an easy, basic, and tasty way to serve chops.

• Anonymous

• Florida

• 4/28/2012

I agree with many of the previous cooks that this is a fabulous recipe, IF you make a few changes. I agree whole-heartedly that you MUSTreplace the water with either all stock or half wine and half stock. I recommend using a wine-stock mixture and deglazing the pan with the wine first. I also removed the pork from the sauce at the end, reduced the sauce slightly, and then added a few tablespoons of cream to make a lovely sauce/gravey. Beware the coooking time -- our chops were done in about 12 minutes -- not the 30 recommended by the recipe. That said, we like our chops medium and gave them plenty of resting time. One more tip -- I was using the more expensive boneless loin chops. To make them as tender as possible, I brined them in a solution of 1 tablespoon salt to 1 cup water. I also added an equal amount of sugar to the brining liquid, plus several cloves or garlic, a handfull of peppercorns, a few bay leaves, and a sprig of rosemary. I brined them for about 5 hours in this mixture (four and a half inch chops took about 5cups water and 5 T salt/5 T sugar plus those other add ins.) I have to admit, the chops had been in my freezer for over 6 months and they came out as tender as if they were freshly bought. This is a great recipe with these mods.

• lshane

• Washington, DC

• 3/4/2012

做了一些修改和fabulous! I deglazed the pan with white wine after browning the chops, added garlic (3cloves) when I put the rosemary in, and also used half chicken stock half whipping cream instead of water. I also grated a small amount of lemon zest on top of the dish once plated to cut the heaviness of my cream sauce. Served with a "dirty" garlic mash potato and some crispy green beans. Even baby liked it! I know it has deviated from the recipe a fair bit but it did improve the flavor profile as some people felt it was too simple. Personally I agree that the most simple can be the best but I love to morph the recipes into something of my own. Happy Cooking!

• RayRayK

• Alberta, Canada

• 12/14/2011

I tried this once & thought with some work it might be worth keeping. Second try was better but I still wasn't impressed so won't do it again. I didn't dredge the chops in flour as you're too likely to burn the flour when trying to brown the chops; otherwise I pretty much followed the recipe although I did use white wine rather than water. The recipe calls for too much liquid. I thickened the sauce a bit the 1st time but didn't bother the second time. Reducing the cooking time by 5 -10 minutes helped but smothered/braised still equals boiled meat and that's not my favorite.

• Plonkam

• 12/1/2011

I love this recipe and have now made it several times. Sadly, my husband really dislikes mushrooms, so I make it sans-mushrooms and it's still delicious. The pork chops always have great flavor, I love the rosemary, and the sauce cooks up nicely. We love gravy, and so I always pull the chops out towards the end, throw in some extra flour, and use either beef broth or water....I also love using wine to deglaze the pan. This is simple recipe with ingredients I always have, so that's an extra bonus! I like to serve it either mashed potatoes or over rice and some sort of vegetable or salad....delicious and easy. Another thing I like about this recipe is that it is an easy recipe to have fun with and change up. :)

• wvbaker

• West Virginia

• 11/22/2011

A 1950s flashback. I should copy Betty Crocker on this review. Thin tasting with little of the complexities that should come with mushrooms. I will say its easy, but I won't be cooking it (ever) again. I'd encourage you to pass on it too

• opusbvd

• Marblehead, MA

• 4/11/2011

This is wonderfully simplebut very tasty. I may try it with wine instead of water next but it is very good the way it is written. And we know good pork recipes here in Iowa.

• Anonymous

• iowa

• 2/13/2011

I've been making this recipe for a couple of years now -- it is one of the few dishes that gets served year-round. It has made mushroom-lovers out of my kids, so we increase the quantity. Read the whole story at http://mommyporch.blogspot.com/2010/11/smothered-pork-chops-with-mushrooms-and.html

• Anonymous

• Boone, NC

• 12/12/2010