Pork Chop in Garlic Mushroom Sauce
INGREDIENTS:
2 pounds boneless pork chops
1/2 teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
1/4 cup butter, divided
1 8 ounce package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth
DIRECTIONS:
First you are going to season your pork chops. Season both sides of the pork
chops with salt, pepper and don’t forget the paprika.
chops with salt, pepper and don’t forget the paprika.
Grab a large skillet and heat over medium-high; add 2 tablespoons of butter, stirring until completely melted. Sear your pork chops until they are no longer pink in the center. You want them to be a golden brown! Generally it’s about 2 to 4 minutes per side but depending on the thickness, it may be longer. Once they are thoroughly cooked, remove them from the skillet and set to the side.
Step 3: In the same skillet, melt remaining butter over medium-high heat. You are going to add in your mushrooms and cook until the excess moisture evaporates and until they are golden. They should be done within 5 minutes. Add in your mustard and garlic; cook about 1 minutes. You know it’s done because the garlic will be very fragrant!
Now you want to add the flour to the skillet. Keep stirring until there are no lumps in the flour. Slowly add beef broth and whisk until it’s smooth. Top it off with salt and pepper. Reduce your heat to medium and simmer. Don’t forget to stir until the sauce thickens. This should be about 5 minutes.
Return your pork chops to the skillet and warm them up until heated through. I would say about 1 -2 minutes because you want to serve them hot.