Pan-Fried Pork Chops with Mushroom Gravy & Mashed Potatoes

Updated at: Thu, 17 Aug 2023 05:09:56 GMT

Step 1

Wash and dry the fresh produce.

Step 2

Peel and quarter the potatoes; transfer to a small saucepan.

Step 3

Cover the potatoes with hot water (from the tap); bring to a boil over high heat.

Step 4

Thinly slice the mushrooms and transfer to a medium bowl.

Step 5

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and add to the bowl with the mushrooms.

Step 6

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the mushrooms and onion.

Step 7

Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Once done, reserve about ½ cup of liquid and drain the rest. Cover the saucepan to keep warm.

Step 8

Preheat a skillet over medium-high heat.

Step 9

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Step 10

Once the skillet is hot, add oil and swirl to coat the bottom.

Step 11

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate, reserving the juices in the skillet.

Step 12

Once the pork cutlets have been transferred, add butter to the skillet followed by the mushrooms, onions, and garlic; season with salt and pepper. Cook, stirring frequently, until the vegetables have softened, 5 to 7 minutes.

Step 13

While the mushroom mixture cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.

Step 14

Sprinkle the 1 ½ tbsp flour over the mushroom mixture and stir until it has been absorbed.

Step 15

Add the broth and about ¾ of the parsley (save the rest for garnishing) to the skillet. Cook the mixture until the gravy is thickened, another 3 to 4 minutes.

Step 16

237 ml (1 cup) chicken or vegetable broth

Step 17

Add ½ of the reserved liquid, 2 tbsp butter butter, ¼ tsp salt, and ⅛ tsppepper to the potatoes; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.

Step 18

To serve, spoon the mashed potatoes onto a plate, place a pork chop on the side, top with the mushroom gravy, and sprinkle with the remaining parsley. Enjoy!

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