This Smothered Boneless Pork Chops Recipe is delicious, simple to prepare, very little prep time, and cooks quickly. If you’re looking for simple and good recipe for supper give this one a try. The only problem I had was figuring out what to serve with the pork chops and gravy. My first thought was mashed potatoes, but my wife ended that idea, so by her recommendation I served the dish over egg noodles. As usual, she was right, the egg noodles tasted great combined with the gravy.
We had some leftovers from this dish, and I had some mushrooms on hand that needed to be used up, so I sautéed them, added them to the gravy mix and it was perfect match; so you might want to add the mushrooms which I have listed as optional in the recipe.
4-6 boneless pork chops (about 2 pounds)
1 package mushrooms-8 ounces (sliced and sautéed) (optional)
1 teaspoon onion powder
1/ 2 teaspoon paprika
1/ 2 teaspoon salt
1/ 2 teaspoon pepper
4 tablespoons vegetable oil (divided)
1 medium onion (sliced thin)
2 cloves garlic (minced)
1/ 2 teaspoon fresh thyme (minced)
1 cup beef broth
1 teaspoon cider vinegar
1. In a small bowl whisk together the onion powder, salt, pepper and paprika.
2. Pat chops dry and season both sides with the seasoning mixture. Using 2 tablespoons of the oil in a large skillet brown chops over medium high heat on both sides. Remove chops from the skillet and set aside.
3. Add the other 2 tablespoons of vegetable oil to the skillet, add the onion, and cook covered (stirring occasionally) until onion is soft and starts to brown. Add the garlic and thyme; continue cooking for about 1 minute. Add the beef broth, bring to a boil, return the boneless chops to the pan, reduce heat to a high simmer, and cook covered to desired doneness. (145F.) if you are using the mushrooms mix them in just before serving.
Serve over mashed potatoes or egg noodles