Pork Chops in Garlic Mushroom Sauce

Prep + cook time: 20 + 25 minutes

Makes: 2 servings

A delicious and comforting recipe perfect for the cooler fall weather. We served the chops with buttery mashed potatoes and braised Lacinato kale. This meal was made with fresh ingredients from our local farmers’ market, and of course with Sapwood yummy skiitake mushrooms.

Ingredients

2 thick bone-in pork chops, patted dry with paper towels
½ teaspoon paprika
Kosher salt + ground black pepper
4 tablespoons butter, divided in half
8 ounces fresh shiitake mushrooms, stems removed and sliced thick
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Process

Season both sides of pork chops with paprika, salt and pepper. Set aside.

Heat a large skillet over medium heat; I used a 10” cast iron skillet. Dry sauté the mushrooms: place mushrooms in the hot, dry skillet. Cook for 5 to 6 minutes, stirring occasionally, until they lose most of their moisture and sound squeaky. Remove mushrooms from the skillet and set aside.

Raise the temperature to medium-high heat. Melt 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 4 to 6 minutes per side. Remove pork chops from the skillet and set aside.

Lower heat to medium. Melt remaining butter in the skillet. Add the mushrooms, garlic, and mustard. Stir together and 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. Reduce the heat to medium and season with salt and pepper to taste. Stir often, until the sauce thickens, about 5 minutes. Taste and add more salt or pepper if necessary.

Return pork chops to the skillet and warm until heated through, 1 to 2 minutes. Serve hot.

Recipe adapted from: allrecipes.com