Mushroom Pork Chops

by Kensie Kimball

Ingredients

  • 1 tablespoon olive oil
  • 4 pork chops I use boneless pork chops
  • Salt and pepper to taste
  • 2 table spoons butter
  • 8 ounces sliced mushrooms
  • 1 teaspoon garlic minced
  • 1 ½ tablespoons flour
  • 1 cup beef broth
  • 2 tablespoons heavy cream
  • 1 tablespoon chopped parsley

Instructions

  • Heat the olive oil in a large pan over medium high heat. Season the pork chops with salt and pepper to taste.
  • Place the pork chops in the pan. Cook for 6 to 8 minutes per side or until meat thermometer registers 145 degrees F
  • Remove the pork chops from the pan; cover to keep warm.
  • Melt the butter in the pan. Add the mushrooms and season with salt and pepper to taste.
  • Cook the mushrooms for 5 to 6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.
  • Add the flour to the pan. Cook for 1 minute, stirring constantly.
  • Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the heavy cream.
  • Add the pork chops back to the pan and spoon the sauce over the top. Sprinkle with parsley then serve
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