Smothered Pork Chops

Smothered Pork Chops

4 end-cut pork chops, about 1 1/4 to 1 1/2 pounds

Salt and freshly ground black pepper

2 tablespoons canola oil, divided

1 medium onion, chopped

1 cup sliced mushrooms

1/4 cup all-purpose flour

1/4 teaspoon ground cumin

1 (14.5-ounce) can chicken broth

2 tablespoons spicy mustard

2 tablespoons freshly chopped parsley leaves







Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.



In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all back into skillet







Simmer in gravy about 5 minutes and serve.









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