Skillet Pork Chops with Mushroom Sauce

This will be another quick post (I have a bad habit of shortchanging my savory posts... in my defense, the cooking process is usually more time sensitive than baking!) But--this is absolutely one of my favorite pork recipes. The sauce turns out beautifully and works so well in tandem with the mushrooms, onions, and spinach to accompany the pork!

Skillet Pork Chops with Mushroom Sauce

Ingredients

6-8 pork chops

Salt and pepper

3/4 cup all purpose flour and 3 tbsp, divided

3 tbsp olive oil

2 tbsp butter, divided

16 oz mushrooms, sliced

1 small red onion, sliced

5 (or more) dashes of Worcestershire sauce

3 cloves garlic, crushed

1 1/2 cup beef broth

1 cup plain Greek yogurt or sour cream

2 cups fresh baby spinach

Fresh parsley for garnishing (optional)

Instructions

1. Sprinkle salt and pepper on each side of all the pork chops. Combine 3/4 cup of flour with more salt and pepper in a wide shallow dish. Dredge each pork chop into the flour mixture on both sides. Set aside on a plate.

2. Preheat a large skillet with oil and 1 tablespoon butter on medium-high heat. Once the butter has melted, place each pork chop in the skillet and brown each side until golden brown. (May take about 3-5 minutes on each side, depending upon how thick your chops are or how hot your pan is.) Then place them on the plate off to the side.

3. Put the heated skillet back on medium-high heat with 1 tablespoon of butter. (Do not wipe out the pan.) Saute mushrooms and onions with the dashes of Worcestershire sauce and stir occasionally for 5 minutes. Add garlic and rosemary with 3 tablespoons of flour and give it a stir.

4. Pour beef broth over the mushroom mixture and stir. It will begin to slightly thicken while simmering for 5 minutes. 

5. Gently add in the Greek yogurt until combined. Fold in the spinach.

6. Set the cooked pork chops in the sauce and simmer for 3 more minutes and serve. Top with parsley if desired.

This recipe is considered on the "involved" end for me, given my lifelong dedication to making it as a lazy cook. (What can I say - dredging anything means more cleanup, more kitchen surface area used, and so on...) But I think it really says something that I still like to pull this recipe out every now and again! The gravy that develops over the course of making this dish is really remarkable - super rich, but brightened up by the Worcestershire - just a delight!