Here is another recipe I used to cook for the family when the girls were little. It is a great recipe to put together quickly, then eat later after the chops have cooked in the gravy for a bit. Even the gravy has a super simple shortcut, which I will provide in the Notes below. I paired this dish with White Rice and Sauteed Garlic Green Beans as a complete meal.

Season each side of the pork loin chops with salt and pepper. Add the onion and garlic powder to the flour and stir to incorporate. Flour each side of the chops and shake off the excess.

Save the flour for a later step. Heat a medium frying pan or skillet over medium medium high heat. Add the olive oil and when shimmering, add the pork loin chops.

Cook for 4 – 5 minutes on each side or until a nice golden brown. When done, remove to a plate and do not cover. Add the butter and when melted, add the shallots and half the mushrooms.  Saute the shallots and mushrooms until the shallots are translucent and the mushrooms are starting to brown nicely.

When the mushrooms and shallots are ready, add 2 tbsp of the seasoned flour and stir to absorb the butter and coat the mushrooms. As the flour cooks, it should bind up and begin to lightly brown. If it seems to oily, add more of the seasoned flour in small amounts until it comes together. This step is basically creating a roux for the gravy.

Add the vermouth (if desired) and stock, stirring to incorporate the flour and sauteed mushrooms and shallots. When the flour is incorporated, add the cream, remaining mushrooms, and garlic. Stir to incorporate and reduce the heat to a gentle simmer. Taste and add salt and pepper as needed. The gravy should taste similar to Cream of Mushroom soup at this stage.

Add the pork loin chops back into the gravy and simmer for 10 – 20 minutes (depending on how thick the chops are).  Remove the chops and stir the gravy well and serve over the chops and rice as desired.

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