Smothered Pork Chops

I was looking for something different to make for dinner a while back and while trolling blogs I came across this post on my friend Melissa's blog. I didn't have pork tenderloin which Melissa used in her original recipe but I had some nice thin boneless pork chops at home and I knew they would work just as well. As promised, this was quick and easy to put together and was really tasty. We had dinner that night and I think both of us had some leftovers for lunch the next day.

Smothered Pork Chops
Slightly adapted from I Was Born to Cook

Ingredients
3/4 cup flour
3 tbsp garlic powder
2 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
4 thin boneless pork chops
2 tbsp extra virgin olive oil, divided
2 cups chicken broth
1 cup heavy cream or half and half
1 package (10 oz) cremini mushrooms, sliced
1 large sweet onion, sliced
Flat leaf parsley, for garnish

Directions
Place the flour in a shallow baking dish and add garlic powder, cayenne pepper, salt and black pepper. Mix with a fork. Dredge pork chops in flour mixture, shaking off excess

Heat 1 tbsp oil in a large skillet and add pork chops. Cook chops on each side until golden brown, 3-4 minutes. Remove from pan and tent loosely with foil to keep warm. Add additional 1 tbsp oil and add mushroom and onions. Cook until soft, about 5-6 minutes. Sprinkle about 2 tbsp of the seasoned flour over the mushrooms and onions and pan drippings. Stir to cook the flour into the mixture. Add the chicken broth, stirring to release any bits stuck to the bottom of the pan. Add the heavy cream and cook, stirring often, until the mixture comes to a rolling boil and has thickened.

Return pork to the pan and cover in sauce.  Simmer for 3-4 minutes and season with additional salt and pepper if necessary. Garnish with parsley and serve.