Tonight's yummy dinner was inspired by Rachael Ray's Breadeded Pork Chops with Sage Creamy Gravy. I made things even easier on myself by making the entire dish on the stovetop. Of course, no breaded pork chop meal is complete with mashed potatoes!
2 1-inch bone-in pork chops
1/4 c flour
1 Tbsp olive oil
1 Tbsp butter
1/2 c mushrooms, sliced
1/4 c onions, diced
3/4 c heavy cream
1. Dredge the pork chops in the flour. Heat oil in a Dutch oven over medium-high heat. Add the chops and brown 5 minutes on each side. Remove and keep warm.
2. Add butter and lower heat to medium-low. Add the mushrooms and onions. Cook until softened, 5 minutes.
3. Stir in the heavy cream and bring to a boil. Add chops back and cover. Simmer until meat is cooked through, 10 minutes. Serve over mashed potatoes.