Have I told you lately how much I love Spring? It is my bread and butter, my ying and yang, my most favorite time to be alive. Everything is so beautiful, the colors so vibrant and with the sun shining it is just GREAT!!! Of course, it also brings a lot of work, but I don’t mind. Momma Said, “Idle hands are the devil’s playground.”
I like to be busy, just like Mom, she never sat down. She always said you can sit down when you are dead, and she certainly lived that right to the very end. She was my rock and I really miss her, even after 25+ years. A quarter century seems like such a long time but time seems to stand still when you lose someone like your mother.
I really do wish we had ha more time with her but I guess God needed her more than we did. He must have needed someone to mow his grass and paint his house. She is probably running the how up there. I can hear her now, “Sir, you just go sit and rest I’ve got this.”
She sure did like helping people and getting the job done no matter what the circumstances. I have watched her work circles around people half her age and get the job done twice as fast. I find myself doing the same and it makes me feel good to get a job done and do it well.
Smothered Pork Chops with Mushroom Gravy
Ingredients
For the Pork Chops:
• 4 bone-in pork chops (1-inch thick)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
For the Mushroom Gravy:
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 8 oz mushrooms (baby portabella or white mushrooms), sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• ½ cup heavy cream
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
Instructions
• Pat the pork chops dry with a paper towel to ensure a good sear. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mix on both sides of the pork chops.
• Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or cast-iron pan over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
• In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the sliced onions and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they are softened and golden brown.
• Add the minced garlic and sauté for an additional 30 seconds until fragrant. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook out the raw flour taste.
• Gradually pour in the beef broth, whisking to combine and create a smooth gravy. Stir in the heavy cream, thyme, Worcestershire sauce (if using), salt, and pepper to taste. Let the gravy simmer for 3-5 minutes until it thickens slightly.
• Add the seared pork chops back into the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover the skillet, and let the pork chops cook in the gravy for 10-12 minutes, or until the internal temperature of the pork reaches 145°F. Occasionally spoon some of the gravy over the pork chops as they cook to keep them moist.
• Remove the skillet from heat and let the pork chops rest for 5 minutes. This helps the meat retain its juices. Serve the pork chops smothered in the rich mushroom gravy, garnished with extra thyme or fresh parsley if desired.
