What's for Dinner?
Mushroom Pork Chops
Ingredients:
- 1½ tsp Kosher salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2-2½ lbs thick pork chops (4 pork chops)
- 12 oz white button mushrooms
- 2 Tbsp canola oil
- 2 Tbsp butter
- 2 Tbsp flour
- 1½ cups chicken broth
- 1 tsp Worcestershire sauce
Cooking Instructions:
- Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom sauce.
- Season the pork chops on both sides with the remaining prepared seasoning mix.
- Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
- Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 145°F at its thickest part.
- Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting with foil and/or place them in the microwave or oven. They will stay warm away from drafts.
- Do not wash the skillet.
- Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms and the reserved teaspoon of seasoning mix. Cook the mushrooms gently for 3 minutes or so, stirring frequently.
- Add the flour to the mushrooms, stir to combine well and cook for 1 minute, stirring frequently.
- Raise the heat to medium and add the chicken broth and Worcestershire sauce, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally.
- Taste the mushroom sauce and add salt to taste, if needed.
- Serve the pork chops on a bed of mashed potatoes and top with a generous amount of the mushroom sauce.
