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Texas-Style Smothered Pork Chops

  • Cooking Time

  • Prep time

  • Serves

  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. cayenne pepper
  • 4 bone-in pork chops (about 1-1/2 lbs.)
  • 1/3 cup flour
  • 3 Tbsp. oil, divided
  • 1 small onion, finely chopped
  • 8 ounces sliced white mushrooms or cremini mushrooms
  • 1 package Knorr® Roasted Chicken gravy mix
  • 1 1/4 cups milk
  • 1/2 tsp. fresh thyme leaves or 1/8 tsp. dried thyme
  • 1 Combine salt, black pepper and cayenne in small cup. Season chops with 1/2 of the salt mixture. Combine flour and remaining salt mixture in 9-inch pie plate; coat pork.
  • 2 Heat 2 tablespoons oil in large nonstick skillet over medium-high heat and brown chops. Remove chops and set aside.
  • 3 Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook onion and mushrooms, stirring occasionally, until mushrooms are golden, about 10 minutes.
  • 4 Whisk together Knorr® Roasted Chicken gravy mix, milk and thyme in small bowl; stir into skillet and bring to a boil over medium-high heat. Add chops; reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened and chops are done, about 4 minutes.