• 8 Bone-In Center Cut Pork Chops
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. seasoning salt (like Lawry’s)
  • 2 Tbsp. butter
  • 4 Tbsp. vegetable oil
  • 1/2 cup all-purpose flour, spread on a plate
  • 1 cup mushrooms, sliced
  • 2 yellow onions, trimmed, cut lengthwise
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 to 3 dashes Worcestershire sauce
  • Chopped fresh flat-leaf parsley, for garnish



Pork Chops

Meal Course:


Dish Type:



  1. Season the pork chops well with seasoning salt, pepper, and cayenne.
  2. Melt the butter with oil in a skillet over medium heat.
  3. Lightly flour the chops, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and move them to a plate.
  4. Add the mushrooms and onions to the skillet, and sauté until caramelized, about 6 to 8 minutes.
  5. Stir in the garlic and cook until fragrant, about half a minute longer.
  6. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce.
  7. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.
  8. Serve with plenty of sauce and top with onions and mushrooms. Garnish with parsley.