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Dry the pork chops well with paper towels, then season both sides with ½ teaspoon of salt and ½ teaspoon of pepper.
Place the flour in a shallow bowl and coat the pork chops in flour. SAVE THE REMAINING FLOUR.
Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3 minutes. Flip them over and sear them for another 3 minutes or until they are golden on the outside and have reached an internal temperature of 145 degrees Fahrenheit. Remove the pork chops from the pan.
If there is less than a tablespoon of oil left in the pan, add a little splash. Add the mushrooms and onions and cook, stirring occasionally, until they are soft and starting to brown, about 10 minutes.
Add the Italian seasoning and the remaining ½ teaspoon of salt and ½ teaspoon of pepper to the pan. Sprinkle the reserved flour over the top and mix it into the mushrooms. Pour the chicken stock into the pan and stir, scraping up any of the browned bits on the bottom of the pan, until it thickens. Add the cream and season to taste with additional salt and pepper, if desired.
Put the pork chops and any accumulated juices back into the pan and let them warm for one minute.