I enjoy cooking, but I absolutely detest (wow “absolutely” jud? “detest” jud?) doing the dishes. With that philosophy in mind, I made these One Pan Pork Chops in Mushroom Sauce para less na ang hugasan. maka save pa jud ka’g tubig ug dishwashing soap. O diba?
For the beef broth I used in this recipe, I used 1 beef bouillon cube dissolved in 2 cups of water, which is why I didn’t add any salt to the gravy as my broth was quite concentrated. Mura siya’g ga review para board exam, nag concentrate siya’g maayo. Ingana ug level. If you’d like your sauce to be a bit runnier, I’d advise using 3 cups of water, and to season your gravy with some salt.
Serves: 4-6 people
Time: 1 hour and 30 minutes, including marination
4 tablespoons olive oil
1 kilo pork chops, about 6 pieces
half a head of garlic; diced and divided into 2
2 tablespoons Worcestershire sauce
2 tablespoons Spanish paprika
1 cup and 1 tablespoon flour; divided
one medium red onion; sliced
1/4 cup button mushrooms; sliced
2 cups beef broth
1/4 cup cream
salt & pepper; to taste
In a bowl, add pork chops, half of the diced garlic, Worcestershire sauce, Spanish paprika, salt & pepper. Chill and let marinate for 30 minutes to 1 hour.
Heat 2 tablespoons of the olive oil in a large pan over medium heat. Place the cup of flour on a plate and dredge the pork chops. Add pork chops to the pan and fry each side for about 4 minutes (the ones I cooked were about half an inch thick). Remove pork chops and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil. Saute the rest of the garlic, add the onion until fragrant, and then add the mushrooms. Add the tablespoon of flour and cook until it turns light brown, then add the beef broth & cream, and season with pepper. Stir until the gravy thickens, and add the pork chops to the pan and let simmer in the sauce for about 5 minutes.