Ya, I know you were probably expecting some spectacular New Year’s finger food or party food, but I can’t resist sharing these pork chops. We have had some killer pork chops in our house this year. I mean killer! They make you want to hide in a closet somewhere and stuff your belly with pork every single day. We even knaw the bones to death like a rib just to savor every last bit of meat. These are the kind of chops that throw manners out the window because you can’t stand having a moment without a piece in your mouth. And then you cry a little when yours is gone and you start eyeing the rest at the table hoping someone will have filled up on bread. They are pretty easy to make and who doesn’t love a meat smothered in gravy? Don’t skimp on the chops. Get the nice thick ones. Ask your butcher if he doesn’t have any out all pre-wrapped. Seriously, if he’s a half-decent butcher he’ll probably get a smile on his face when you ask because he knows you are up to something delicious. Or she. Girl butchers are awesome too.
4 center cut bone-in pork chops (1-inch to 1 1/2-inches thick)
Salt and Pepper
1 TB. olive oil
1 onion, halved and sliced
8 oz. mushrooms, sliced
2 TB. butter
2 cloves garlic, crushed
2 TB. all-purpose flour
2 cups chicken broth
1. Heat an outdoor gas grill to high heat OR heat a heavy, oven safe skillet over high heat. If you go this route then put a little olive oil on your chop in the next step so it doesn’t stick to your skillet.
2. Season the pork chops on both side with salt and pepper. Don’t skimp on the salt. I use about [1/2] tsp. per chop. It is what gives pork chops the ultimate wow factor. If your chops end up lack luster, sprinkle a little salt on them at the table and give it another taste.
3. Sear the chops for 2 minutes per side over high heat. If you are using a gas grill, move them to the upper rack after searing, close the lid, and cook for 15 minutes more. If you are using a skillet, put them in a 350 degree oven after searing for 15 minutes.
4. Heat a heavy skillet (or another heavy skillet) over medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are cooked.
5. Add in butter and garlic during the last minute of cooking allowing the garlic to toast and the butter to melt.
6. Sprinkle the flour in and stir it up to let it get all clumpy and pasty with no more white powder showing . Pour in the chicken broth And stir over medium-high heat until the sauce thickens into smooth-ish gravy. This should only take a couple minutes.
7. Let pork chops rest for a few minutes before serving. Serve hot smothered with the onion/mushroom gravy. Share. Eat responsibly. Don’t steal chops off people’s plates when they aren’t looking.