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PORK CHOPS WITH GARLIC MUSHROOM SAUCE Recipe

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This recipe for PORK CHOPS WITH GARLIC MUSHROOM SAUCE, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
2 LBS PORK CHOPS BONE IN OR BONELESS
TSP PAPRIKA
KOSHER OR SEA SALT TO TASTE
FRESH GROUN BLACK PEPPER TO TASTE
BUTTER OR OLIVE OIL DIVIDED
8 OZ MUSHROOMS SLICED
4 CLOVES GARLIC , MINCED
1 TSP DIJON MUSTARD
2 T FLOUR
2 C BROTH, BEEF, CHICKEN OR VEGETABLE
ADDITIONAL SALT AND PEPPER TO TASTE
MINCED PARSLEY, CHIVES OR THYME LEAVES.

Directions:
Directions:
SEASON BOTH SIDES OF PORK CHOPS WITH PAPRIKA, SALT AND PEPPER.
HEAT A LARGE OVEN PROOF SKILLET ON MED-HIGH HEAT AND THEN ADD 2 T BUTTER OR OLIVE OIL. SEAR BOTH SIDES OF THE PORK CHOPS UNTIL GOLDEN BROWN OR COOKED THROUGH, ABOUT 2 - 4 MIN PER SIDE. REMOVE FROM PAN AND SET ASIDE. IN SAME SKILLET OVER MED-HIGH HEAT ADD REMAINING BUTTER OR OLIVE OIL. ADD MUSHROOMS AND COOK UNTIL GOLDEN AND EXCESS MUSHROO LIQUID EVAPORATES, ABOUT 5 MIN. ADD GARLIC AND MUSTARD AND COOK FOR ABOUT 1 MIN UNTIL GARLIC. BECOMES 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. (THE SALTINESS AND FLAVORS WILL CONCENTRATE SOMW WHEN IT REDUCES). REDUCE HEAT TO MED, STIRRING OFTEN, SIMMER UNTIL THICKENED. CHECK SEASONING AND SALT AGAIN IF NEEDED. RETURN PORK CHOPS TO PAN AND COOK FOR ABOUT 1 MIN. OR UNTIL THEY ARE FULLY HEATED. GARNISH IF DESIRED.

Personal Notes:
Personal Notes:
BONE IN CHOPS WILL TAKE A BIT LONGER TO COOK.

 

 

 

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