Ok, so I had to see the humor in this recipe seeing as though the media is in full blown “the sky is falling” mode with the Swine Flu. I have had this recipe for Smothered Pork in the works for months now, and I finally made it this past week.
Bad jokes aside, this recipe is quite tasty and makes great leftover sandwiches, which SPH partook of this weekend. If you are looking for a good lightened comfort food recipe, this is right up your alley.
The boys liked the recipe too, minus the mushrooms, of course. I have yet to figure out why, almost without fail, every child refuses mushrooms. Hmmm…
Smothered Pork Chops (altered from a Cooking Light recipe)
2 cups beef broth
¼ cup milk
4 teaspoons flour
4 teaspoons brown mustard
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon olive oil
4 pork loin chops (about 1 pound)
1 teaspoon paprika
1 teaspoon dried thyme
1 cup chopped onion
8 ounces mushrooms, quartered
4 slices of mozzarella cheese
Combine ½ cup of broth, milk, flour, mustard, salt and pepper in a bowl and set aside.
In a large skillet over high heat, heat the olive oil. Once the oil is hot, add the pork chops and sprinkle the top with half the paprika and thyme:
Let brown for about 4-5 minutes and flip and repeat with the paprika and thyme. Cook an additional 4-5 minutes and transfer the pork to a plate and cover with foil.
Add the onions and mushrooms to the pan and cook for 2-3 minutes. Deglaze the pan with the remaining broth and bring to a boil. Whisk the milk mixture well and add to the pan, stirring constantly until it returns to a boil and the sauce thickens, about 2-3 minutes. Return the pork to the pan, placing on top of the mushrooms and onions. Place one slice of cheese on top of each pork chop. Let the pork simmer in the sauce for a few minutes to allow the cheese to melt.