This Smothered Boneless Pork Chops Recipe is delicious, simple to prepare, very little prep time, and cooks quickly. If you’re looking for a 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 a perfect match; so you might want to add the mushrooms which I have listed as optional in the recipe.
Serve over mashed potatoes or egg noodles
Smothered Boneless Pork Chops 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
- In a small bowl whisk together the onion powder, salt, pepper, and paprika.
- 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.
- 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 the desired doneness. (145F.) if you are using the mushrooms mix them in just before serving.