These pork chops with mushroom gravy are my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic that was originally used. I hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Ingredients
- boneless pork chops: 2 pound
- paprika: 0.5 tsp
- kosher salt and ground black pepper: (to taste)
- butter: 0.25 cup (divided)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- garlic: 4 clove (minced)
- Dijon mustard: 1 tsp
- all-purpose flour: 2 Tbsp
- beef broth: 2 cups
Metric Conversion
Stages of cooking
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Season both sides of pork chops with paprika, salt, and pepper.
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Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
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Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
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Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
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Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot. Kim's Cooking Now
