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- 4 boneless pork chops (approximately 1-inch thick) - 2 tablespoons olive oil - Salt and black pepper, to taste - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 medium onion, thinly sliced - 2 cups fresh mushrooms, sliced (such as cremini or button) - 1 cup chicken broth - 1 tablespoon Dijon mustard - 1 cup heavy cream - 1 teaspoon thyme (fresh or dried) - Fresh parsley, finely chopped (for garnish) For my irresistible smothered boneless pork chops, I focus on fresh, quality ingredients. The boneless pork chops are the star here. They should be about 1-inch thick for even cooking. I always use olive oil for searing. It gives a rich, deep flavor to the meat. Seasoning is key in this dish. I use salt, black pepper, garlic powder, and smoked paprika. These spices add depth and warmth. The smoked paprika is a game-changer, giving a subtle smokiness. Next, I layer in the veggies. Onions and mushrooms bring sweetness and earthiness. I slice the onions thinly for quick cooking. The mushrooms add a nice texture and soak up the sauce flavor. For liquid, I use chicken broth and Dijon mustard. The broth adds richness, and the mustard gives a tangy kick. Finally, the cream and thyme create a luxurious sauce. I use heavy cream for its rich texture. Fresh parsley makes a bright garnish, adding color and freshness to the dish. You can find the full recipe for these irresistible smothered boneless pork chops to make this delicious meal. First, you need to season your pork chops. Salt, black pepper, garlic powder, and smoked paprika are key. Generously coat both sides of the chops with these spices. This step ensures great flavor. For thickness, I recommend using boneless pork chops that are about 1-inch thick. This size cooks evenly and stays juicy. Next, it’s time to sear the pork chops. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. The oil should shimmer before you add the chops. Sear each chop for about 4-5 minutes on each side. You want a rich, golden-brown crust. To achieve this crust, avoid moving the chops too much while they cook. Let them sit in the pan to form that nice color. Now let’s make the sauce. After removing the chops, add sliced onions and mushrooms to the same skillet. Sauté these for about 5-7 minutes. Stir often until the onions are clear and the mushrooms are tender. Next, pour in 1 cup of chicken broth and 1 tablespoon of Dijon mustard. Scrape the tasty bits stuck to the pan. Let this mixture simmer for about 3 minutes. This helps the flavors come together. To thicken the sauce, reduce the heat and whisk in 1 cup of heavy cream and 1 teaspoon of thyme. Stir for about 3-4 minutes until it thickens. Now, return the seared pork chops to the skillet and spoon the sauce over them. Cover and simmer for 5-7 minutes. Aim for an internal temperature of 145°F (63°C). For the complete instructions, refer to the Full Recipe. Enjoy making this delicious dish! To make your smothered pork chops shine, adjust the spices. You can add more garlic powder or smoked paprika for a bolder taste. If you like it spicy, a pinch of cayenne pepper works wonders. You can also enhance richness by adding a splash of white wine or a spoonful of apple cider vinegar to the sauce. These small tweaks make a big difference! For juicy pork chops, aim for a cooking temperature of 145°F (63°C). Use a meat thermometer to check. A cast-iron skillet gives you a great sear, but any heavy skillet will do. Once cooked, let the pork chops rest for about five minutes. This step keeps the juices inside, making every bite tender and flavorful. Pair your smothered pork chops with creamy mashed potatoes or fluffy rice. The sauce is perfect for soaking into these sides. For a colorful plate, add steamed green beans or roasted broccoli. To make it look fancy, sprinkle fresh parsley on top. This adds a nice touch and fresh flavor. These simple steps will impress your guests! {{image_4}} You can switch to bone-in pork chops for more flavor. Bone-in chops often stay juicier during cooking. If you prefer leaner meats, try turkey cutlets or chicken breasts. Both options work well with the same sauce. Want to change up the veggies? You can add spinach or bell peppers for a colorful twist. These vegetables add vitamins and a fresh taste. For herbs, rosemary or basil will bring a new depth of flavor. Just toss them in the sauce as it simmers. If you need a gluten-free dish, use gluten-free broth. This keeps the recipe safe for those with gluten issues. For a dairy-free or low-fat option, swap heavy cream for coconut milk or a dairy-free cream alternative. This change still gives you a creamy texture without the dairy. For the full recipe, check out the details above. To store your smothered boneless pork chops, let them cool first. Place them in an airtight container. This keeps them fresh for longer. You can store them in the fridge for up to four days. If you want to keep them longer, freezing is a good option. When it’s time to eat your leftovers, reheating is key. I suggest using the stovetop for best results. Heat a skillet over low heat and add a splash of chicken broth. Place the pork chops in the skillet and cover it. This method helps keep the meat juicy. Stir the sauce occasionally to avoid burning. To freeze the smothered pork chops, make sure they are fully cooled. Wrap them tightly in plastic wrap, then place in a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them gently in the skillet, just like before, to keep the flavors intact. If you want a creamy texture but need an alternative, try these options: - Coconut milk: It adds a light sweetness. - Greek yogurt: Use it for a tangy twist. - Cream cheese: Mix with milk for a rich flavor. - Silken tofu: Blend it for a vegan option. These substitutes work well in sauces and keep the dish creamy. To know if your pork chops are done, check the internal temperature. Aim for 145°F (63°C). Look for these signs: - The meat should change from pink to white. - Juices should run clear, not pink. - The texture should be firm yet slightly springy. Using a meat thermometer helps ensure perfect doneness every time. Yes, you can prepare this dish ahead of time. Here are some tips: - Cook the pork chops: Follow the recipe but do not add the sauce yet. - Store separately: Keep the chops and sauce in airtight containers. - Reheat carefully: Warm the sauce on low heat and add the chops back. This method keeps the flavors fresh and the pork tender. Enjoy your meal! This blog post walked you through cooking boneless pork chops with a rich sauce. You learned about key ingredients such as seasoning, vegetables, and cream. I shared tips on preparing the pork, cooking techniques, and enhancing flavors. Remember, you can make this recipe your own with different meats and flavors. Whether you enjoy it fresh or saved for later, the steps are simple. Get ready to impress with a tasty dish any night of the week. Enjoy your cooking!

- Irresistible Smothered Boneless Pork Chops

Impress your loved ones with this irresistible smothered boneless pork chops recipe! This easy-to-follow guide combines juicy pork with a creamy sauce, aromatic herbs, and savory vegetables for a deliciously satisfying meal. Perfect for cooks of all skill levels, these pork chops will become a staple at your dinner table. Dive into the full recipe now and create a dish that everyone will love! Click to explore the mouthwatering details!
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Ingredients
  

4 boneless pork chops (approximately 1-inch thick)

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 medium onion, thinly sliced

2 cups fresh mushrooms, sliced (such as cremini or button)

1 cup chicken broth

1 tablespoon Dijon mustard

1 cup heavy cream

1 teaspoon thyme (fresh or dried)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Pork Chops: Generously season both sides of the boneless pork chops with salt, black pepper, garlic powder, and smoked paprika to ensure they are well-flavored.

    Sear the Pork Chops: Heat the olive oil in a large, heavy-duty skillet over medium-high heat. When the oil is shimmering, add the seasoned pork chops. Sear each chop for approximately 4-5 minutes on each side, or until they are a rich, golden brown. Once cooked, carefully transfer the chops to a plate and set aside.

      Sauté the Vegetables: In the same skillet, add the sliced onions and mushrooms. Sauté them for 5-7 minutes, stirring frequently, until the onions become translucent and the mushrooms are tender and browned.

        Create the Sauce: Pour in the chicken broth, then stir in the Dijon mustard, ensuring it is well combined. Use a wooden spoon to scrape up the flavorful browned bits stuck to the bottom of the skillet. Allow the mixture to simmer gently for about 3 minutes to concentrate the flavors.

          Add Cream and Seasoning: Reduce the heat to low and whisk in the heavy cream and thyme. Stir continuously for about 3-4 minutes, or until the sauce thickens slightly, creating a luscious, creamy texture.

            Return the Chops: Place the seared pork chops back into the skillet, nestling them into the sauce. Spoon the sauce generously over the chops, then cover with a lid. Allow them to simmer in the sauce for an additional 5-7 minutes, ensuring the pork chops reach an internal temperature of 145°F (63°C) for safe consumption.

              Serve: Once the pork chops are cooked through, remove the skillet from the heat and let the chops rest in the sauce for a few minutes to absorb the flavors.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the smothered pork chops atop a hearty bed of creamy mashed potatoes or fluffy rice. Generously ladle the rich mushroom and onion sauce over the top, and finish with a sprinkle of freshly chopped parsley for a vibrant touch. Enjoy your culinary masterpiece!