Pork Chops Garlic Mushroom Sauce

Pork Chops Garlic Mushroom Sauce

Recipe by Maria VergaraCourse: Main CourseCuisine: American


Prep time


Cooking time






  • 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.
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