Mushroom Pork Chops

I was tiring of my recent dinner routine, grill this…grill that. So, I took a look through recipes I had wanted to try and found this little gem. It’s easy, fast and delicious!

I served this with fettuccine topped with shredded Parmesan cheese and sliced tomatoes drizzled with balsamic glaze.

1 T olive oil
4 boneless, center cut pork chops
salt and pepper to taste
2 T butter
8 ounces sliced mushrooms
1 t garlic, minced
1 1/2 T flour
1 cup beef broth (unsalted/low sodium)
2 T heavy cream
1 T chopped parsley

Heat the olive oil in a large pan over medium heat. Season the pork chops with salt and pepper to taste.

Place the pork chops in the pan. Cook for 6-8 minutes per side or until a meat thermometer registers 145 degrees F.

Remove the pork chops from the pan and cover to keep warm.

Melt the butter in the pan. Add the mushrooms and season with salt and pepper to taste. Cook the mushrooms for 5 minutes or until tender and browned. Add the garlic and cook for 30 seconds. Add the flour to the pan and cook for 1 minute, stirring constantly. Slowly add the beef broth and stir until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in heavy cream.

Add the pork chops back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve.

Note: When seasoning pork and mushrooms with salt and pepper, go lightly so as not to over season. One can always add more when served.


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