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PORK CHOPS IN GARLIC MUSHROOM SAUCE Recipe

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This recipe for PORK CHOPS IN GARLIC MUSHROOM SAUCE is from Mark's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 LBS BONELESS PORK CHOPS
1/2 TEASPOON PAPRIKA
1 PINCH OF SEA SALT AND PEPPER TO TASTE
1/4 CUP BUTTER, DIVIDED
1 (8oz) PACKAGE OF SLICED FRESH MUSHROOMS
4 CLOVES OF GARLIC, MINCED
1 TEASPOON OF DIJON MUSTARD
2 TABLESPOONS ALL PURPOSE FLOUR
2 CUPS LOW SODIUM BEEF BROTH
Directions:
Directions:
1. SEASON BOTH SIDES OF PORK CHOPS WITH PAPRIKA, SALT AND
PEPPER.
2. HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT, ADD 2 TABLESPOONS
BUTTER. SEAR PORK CHOPS UNTIL GOLDEN BROWN AND NO LONGER
PINK IN CENTER 2-4 MINUTES PER SIDE. (DO NOT OVER COOK WILL BE
DRY AND TOUGH) REMOVE PORK CHOPS FROM SKILLET AND SET ASIDE.
3. MELT REMAINING BUTTER IN THE SAME SKILLET OVER MEDIUM-HIGH
HEAT. ADD MUSHROOMS AND COOK UNTILL GOLDEN AND EXCESS
MOISTURE EVAPORATES, ABOUT 5-6 MINUTES. ADD GARLIC AND
MUSTARD, COOK UNTIL GARLIC IS FRAGRANT, ABOUT 1 MINUTE.
4. ADD FLOUR TO THE SKILLET, STIRRING TO REMOVE ANY LUMPS.
SLOWLY ADD BEEF BROTH, WHISKING UNTIL INCORPORATED. SEASON
WITH SALT AND PEPPER TO TASTE. REDUCE HEAT TO MEDIUM AND
SIMMER, STIRRING OFTEN, UNTIL SAUCE THICKENS, ABOUT 5 MINUTES.
5. RETURN PORK CHOPS TO THE SKILLET AND COOK UNTIL CHOPS
REHEATED, ABOUT 1-2 MOMENTS SERVE HOT.

 

 

 

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