Smothered Pork Chop
Servings 10 -12 servings [amount can vary]
- 4 slices bacon cooked and crumbled
- 3 lb boneless 1/2 inch thick pork chops
- 2 tsp garlic and herb Mrs. Dash divided
- 1 tsp seasoned salt divided
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- olive oil
- 3 Tbsp butter or light butter
- 1 small onion diced
- 8 oz sliced portabella mushrooms
- 1 Tbsp Worcestershire sauce
- 2 clove garlic minced
- 3 cup milk
- 1 Tbsp fresh thyme leaves divided
In a large skillet cook the bacon, then set aside on paper towels to drain. Reserve 2 Tbsp of pan drippings, discard or freeze the remainder.
In a small bowl, mix together 1/4 cup all-purpose flour, 1 tsp garlic and herb Mrs Dash, 1/2 tsp seasoned salt and black pepper.
Rinse and pat dry the pork chops. Season on all sides with the seasoned flour.
Brown the pork chops over medium-high heat for 2 minutes on each side, then remove to a platter. Add additional oil as needed while cooking. Cook in batches, then remove from the pan, cover and keep warm.
Add the butter, onion, mushrooms, Worcestershire sauce and 1/2 of the fresh thyme to the pan. Scrape any brown bits from the bottom of the pan.
Add the remaining 1 tsp garlic and herb Mrs. Dash, 1/2 tsp seasoned salt, and black pepper to your taste. Cook for 10 minutes then add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the cooked mushrooms and onions with 1/4 cup all-purpose flour. Mix the flour into the mushrooms and onions, cooking over medium-low heat until dissolved.
Gradually add the milk and cook stirring constantly cooking over medium-high heat until it's beginning to thicken.
Mix in the remaining thyme.
Add the pork chops back to the pan, and simmer until cooked through and fork tender about 8-10 minutes.
Sprinkle with crumbled bacon just before serving.