Pork Chops with Mushroom Sauce
These pork chops with a delicious mushroom gravy are for mushroom lovers!
Servings: 4 servings
Ingredients
- 4 boneless pork chops (about 1½ pounds)
- ½ teaspoon paprika
- kosher salt and freshly ground black pepper, to taste
- 4 tablespoons butter, divided
- 8 ounces sliced fresh mushrooms
- 4 medium garlic cloves, minced
- 1½ teaspoons Dijon mustard
- 2 tablespoons all purpose flour
- 2 cups beef or chicken broth
- hot cooked rice, for serving (optional)
Instructions
- 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 liquid reduces, about 5 minutes. Add the garlic and mustard; cook until the garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add the broth, whisking until incorporated. Season with salt and pepper. Reduce the heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes.
- Return the pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Notes
- use bone-in pork chops and olive oil instead of butter, if desired.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 551mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg