To the chops, add 1 tsp salt, 1/2 tsp ground black pepper and 1/2 tsp garlic powder. Rub on both sides. To the flour, Add 1/4 tsp salt, 1/4 tsp ground black pepper and 1/4 tsp garlic powder. Mix it well. Dip each chop in the flour and coat well on both sides. Heat up a pan and add just enough oil to coat the bottom of the pan. When the oil is hot, add the chops in a single layer. Fry for a few minutes until golden brown. Turn over and brown the other side. Don’t force the chops to come off the pan if they’re not ready, they do need to get good color on them.
Pour in the chicken stock, thyme leaves, stir, taste and add a little salt and ground black pepper if necessary. Stir in apple cider vinegar. Move mushrooms, onions aside and fit the pork chops in and any juices left on the plate. Place the mushrooms and onions on top of the chops and cover the pan. Cook 10 to 15 minutes until the pork chops are tender. Check in between and add more chicken stock if necessary.
Taste the sauce and adjust salt and pepper. Also, a tsp more apple cider vinegar if the sauce needs it. A little tang makes the sauce taste even better. Sprinkle chopped parsley on top. I always serve these on top of mashed potatoes and a side of garlic green beans. The recipes are down below if you want to make a complete meal.
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