Pork Chops Garlic Mushroom Sauce
Pork Chops Garlic Mushroom SauceCourse: Main CourseCuisine: American
2 pounds Pork Chops, bone-in or boneless
8 ounces Mushrooms, sliced
4 cloves Garlic, minced
1/2 teaspoon Paprika
1/4 cup Butter or Olive Oil, divided
1 teaspoon Dijon Mustard, or preferred mustard
2 Tablespoons all-purpose Flour
2 cups Broth (beef, chicken or vegetable)
Kosher Salt or Sea Salt, to taste
fresh ground Black Pepper, to taste
additional Salt, to taste
additional Black Pepper, to taste
(optional) minced Parsley, Chives or Thyme leaves
- Season both sides of pork chops with ground paprika, salt and pepper.
- Heat large skillet on medium-high heat. Add 2 tablespoons of butter or olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan. Set aside.
- In same skillet over medium-high, add remaining butter or olive oil. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.
- Add garlic and mustard and cook for about 1 minute until garlic fragrant.
- Stir in the flour, cooking and stirring to remove lumps. Slowly add the broth, whisking until incorporated.
- Season with salt and pepper, to taste.
- Lower heat to medium, stirring often, simmer until thickened.
- Return pork chops to pan and cook for about 1 minute or until heated. Garnish, if desired. Serve hot.