Church Supper Chops
Transform your weeknight dinner routine with these comforting and flavorful Church Supper Chops! Perfectly seasoned and pan-seared pork chops are paired with a rich, creamy onion and mushroom gravy, creating a dish that feels both homey and indulgent. This easy recipe combines simple pantry staples like chicken broth, heavy cream, and garlic for a sauce that beautifully coats the tender meat. Ready in just an hour and ideal for feeding a family, these chops shine as a centerpiece for any gathering, whether it’s a quiet meal or a church potluck. Serve with a side of mashed potatoes or crusty bread to soak up every last drop of the luscious sauce. With step-by-step instructions and wholesome ingredients, this one-skillet wonder is a guaranteed crowd-pleaser you'll return to again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, thinly sliced
- 1 cup Mushrooms, sliced
- 2 cloves Garlic, minced
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Season both sides of the pork chops with salt and pepper.
Dredge the pork chops in the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium heat.
Sear the pork chops in the skillet for 3-4 minutes per side, or until golden brown. Remove pork chops from the skillet and set aside.
In the same skillet, add the sliced onion and mushrooms. Sauté for about 5 minutes, or until softened and caramelized.
Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
Pour the chicken broth into the skillet and stir, scraping any browned bits from the bottom of the pan.
Reduce the heat and stir in the heavy cream. Bring the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the onion-mushroom gravy.
Cover the skillet and let the pork chops cook in the sauce for 25-30 minutes, or until they are tender and fully cooked (internal temperature of 145°F/63°C).
Garnish with fresh thyme sprigs, if desired, and serve hot.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.6 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
