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Smothered Double Pork Chops Recipe

Name: Winchester Bar & Grills Smothered Double Pork Chops Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 each bone-in pork chops; 1.5 tsp kosher salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 cup all-purpose flour (for dredging); 2 tbs vegetable oil; 2 tbs unsalted butter; 1 each yellow onion; 8 oz cremini or button mushrooms; 2 cloves garlic (minced); 2 tbs all-purpose flour; 2 cups beef broth; 0.25 cup heavy cream; 1 tsp Worcestershire sauce; 1 tbs fresh thyme (or 1/2 tsp dried); 0.5 tsp salt; 0.25 tsp black pepper; 1 lb russet or Yukon Gold potatoes (peeled, 1-inch cubes); 2 tbs unsalted butter; 0.5 cup milk; 0.75 tsp salt; 0.25 tsp black pepper; 8 oz fresh green beans (trimmed); 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 each lemon (optional, for zest or squeeze)

Inspired by Winchester Bar & Grill

Time55m

Serves2

Straight off the Sunday dinner table comes two perfectly seasoned, tender, bone-in pork chops smothered in mushroom gravy with buttery mashed potatoes and savory green beans.

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Ingredients

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Pork Chops & Seasoning

2 each bone-in pork chops

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 cup all-purpose flour (for dredging)

2 tbs Tuscany sunflower oil

2 tbs Unsalted butter

Mushroom Gravy

1 each yellow onion

8 oz cremini or button mushrooms

2 cloves Garlic (minced)

2 tbs 00 bread flour

2 cups beef broth

1/4 cup Heavy cream

1 tsp Original Worcestershire Sauce

1 tbs fresh thyme (or 1/2 tsp dried)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Buttery Mashed Potatoes

1 lb russet or Yukon Gold potatoes (peeled, 1-inch cubes)

2 tbs Unsalted butter

1/2 cup Milk

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Savory Green Beans

8 oz fresh green beans (trimmed)

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1/2 each lemon (optional, for zest or squeeze)

Method

Pork Chops & Seasoning

Prepare chops

Pat pork chops dry with paper towels. Combine kosher salt, black pepper, garlic powder, and onion powder and rub evenly over both sides of the chops. Let rest at room temperature 15 minutes (or refrigerate up to 1 hour).

Dredge

Spread 1/2 cup flour on a plate. Lightly dredge each seasoned chop in the flour, shaking off excess. Set dredged chops on a tray while heating the pan.

Sear

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When butter foams and oil shimmers, add the pork chops. Sear 3-4 minutes per side until golden-brown and a crust forms. Transfer chops to a plate; they will finish cooking in the gravy.

Mushroom Gravy

In the same skillet (leave browned bits), reduce heat to medium and add remaining 1 tbs butter. Add sliced onion and cook 3-4 minutes until softened. Add sliced mushrooms and cook 5-6 minutes until mushrooms brown and release liquid.

Add minced garlic and cook 30 seconds until fragrant. Sprinkle 2 tbs flour over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste.

Slowly whisk in 2 cups beef broth, scraping browned bits from the pan. Bring to a gentle simmer so gravy thickens, about 3-5 minutes. Stir in Worcestershire sauce, thyme, 1/4 cup heavy cream, and season with 1/2 tsp salt and 1/4 tsp pepper.

Return seared pork chops to the skillet, nestling them into the gravy. Spoon gravy over the chops, reduce heat to low, cover loosely, and simmer 8-10 minutes, or until internal temperature reaches 145°F (63°C) measured at the thickest part. Remove chops to a plate and tent with foil to rest 5 minutes. If gravy needs thicker consistency, simmer uncovered 1-2 minutes; if too thick, whisk in up to 1/4 cup more broth.

Buttery Mashed Potatoes

While chops are resting (or concurrently), place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12-15 minutes. Drain well.

Return potatoes to the warm pot off heat. Add 2 tbs butter and 1/2 cup warm milk. Mash to desired texture (use ricer for very smooth). Season with 3/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting. Keep warm until plating.

Savory Green Beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking (optional) or return to hot pan.

In a small skillet, heat 1 tsp olive oil over medium heat. Add blanched green beans and sauté 1-2 minutes to reheat and coat in oil. Season with 1/4 tsp salt and 1/8 tsp black pepper. Finish with a squeeze of half a lemon or a little zest if using, toss, and remove from heat.

Finish & Serve

Plate: place a generous scoop of mashed potatoes on each plate, set a pork chop leaning against the potatoes, and spoon mushroom gravy and mushrooms over the pork and potatoes. Arrange green beans alongside. Garnish with additional fresh thyme leaves or chopped parsley if desired and serve immediately.