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My review
Pork Chops in Garlic Mushroom Sauce
8
April Broxton
"This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves."
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Ingredients
30 m servings 199Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
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Footnotes
- Cook's Notes:
- Use bone-in pork chops, or pork tenderloin, if preferred.
- Use chicken or vegetable broth if desired. Replace butter with olive oil if preferred.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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12/16/2018
Delicious as written! My chops were thick so I did have to cook them longer but this is an excellent recipe. With the exception of bacon, pork is my least favorite meat so for me to give 5 stars...
1/11/2019
I made this recipe as written. It was easy to put together and had a lot of flavor. This definitely made it on my to make again list. Thanks for sharing.
1/6/2019
This turned out very nicely. The only change I made was with the mustard. I didn't have dijon mustard, so I used spicy brown mustard. The pork chops were very tender, and the sauce/gravy was del...