2 pounds boneless pork chops
½ teaspoon paprika
Kosher Salt, to taste
¼ cup butter or olive oil, divided
5 ounces baby portobello mushrooms, sliced
6 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth
Additional salt and pepper to taste
Season both sides of pork chops with pepper, paprika and salt.
Heat a large skillet on medium high heat and add 2 tablespoons of butter or oil. Sear both sides of the pork chops until golden brown, approximately 4-5 minutes per side. Remove chops from pan and cover.
In same skillet, add remaining butter or oil. Add the mushrooms and cook until golden and excess liquid evaporates, about 5 minutes.
Add garlic and mustard and cook about 1 minute until garlic becomes fragrant.
Stir in the flour, cooking and stirring to remove lumps. Slowly pour in broth, whisking until it incorporates.
Taste sauce. If needed, season with salt and pepper. Reduce heat to medium, stirring often, until it thickens.
Return pork chops to pan and cook another 1-2 minutes.BLOG COMMENTS POWERED BY DISQUS