Where I come from we like our pork chops fried and smothered! These delicious chops are coated in Tony Chachere’s Creole Seasoning, tossed in cornstarch for a light crust, and cast iron fried golden!
To make things decadent, I smothered them in a homemade creamy mushroom basil gravy! Perfect to pair with rice or mashed potatoes.
Creole Smothered Pork Chops
Juicy, pan fried pork chops smothered with a rich and creamy mushroom sauce. A perfect weeknight meal that's quick and easy!
- 1 1/2 tablespoons avocado oil
- 4 boneless pork chops 3/4-inch thick
- 1 cup cornstarch
- 1/4 cup flour
- Tony Chachere’s Creole Seasoning, to taste
- Fresh basil, chopped for garnish
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- 1/2 cup low sodium chicken broth OR white wine
- 1/3 cup half and half
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Pour oil into cast iron skillet or other heavy bottomed pan, and set heat to medium high
- Season pork chops in all creole seasoning, rosemary and thyme.
- Once oil is heated, coat chops in cornstarch, shake off excess and place in skillet.
- Cook on each side for about 5-7 minutes each, or until golden brown. Once complete, remove from pan and set aside.
- Pour off all but 1-2 tablespoons of the oil in the pan, leaving as many fried bits remaining.
- Lower heat to medium, add butter to the pan and melt.
- Stir in mushrooms and saute until the mushrooms are browned, about 3 minutes.
- Add garlic and continue to cook for 30 seconds, or until fragrant.
- Stir in chicken broth or wine and cook for 2 minutes, or until the liquid is mostly evaporated.
- Stir in half-and-half and dried herbs, and stir for 1 minute.
- Place the pork chops back into the skillet, spoon sauce onto the chops, and cover for 1 minute.
- Garnish with fresh basil, and serve with rice, mashed potatoes, or your favorite vegetable.