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Pork Loin Chop with Mushroom Sauce
This is a one pan recipe for boneless, pork loin chops with mushroom sauce that is very easy to make and everyone will enjoy.
The secret to this recipe is not get the thick cut pork chops so they don’t have to be cooked as long
Ingredients
Serves 4
2 lbs Boneless Pork Chop Loins
Produce
4 cloves Garlic
8 oz Mushrooms
1/2 medium size Sweet Onion julienned
1 /2 cups chicken broth
1/4 cup dry white wine
3 tbsp Extra virgin olive oil
Condiments
1 tsp Dijon mustard
Baking & Spices
1/3 cup All-purpose flour
1/2 tsp ground cumin
1/2 tsp ground corriander
1 Black pepper
1 tsp Kosher salt
1/2 tsp Paprika
1 Salt
1 tsp chopped rosemary
Dairy
1/4 cup Butter
1/2 cup milk or light cream
Other
(optional) minced Parsley, Chives or Thyme leaves
Instructions
Pace your skillet over medium-to-high heat and allow it to warm up. Once warmed, add the 1 tbsp of butter and olive oil to the pan and bring the heat to medium-heat.
In a bowl or I like to use a sizzle platter add the flour and combine half the spices. Coat the pork chops wit Extra virgin olive oil and salt an pepper, then dredge and coat the pork chop in the flour mix.
Allow the pork chops to sear for 1-2 minutes. Do the same with the other side. Once browned on each side remove from heat cover with aluminum foil.Drain excess oil from the pan return to heat and add 1 tbsp of butter, saute the mushrooms and onions over medium-heat until they are tender. Whisk in the broth, garlic, salt, pepper, dried thyme, and dried parsley. Whisk the a tbsp of the flour into the mix add milk, then whisk the milk/flour mixture into the broth until smooth. Add the pork chops back into the pan, reduce heat and simmer for 10 minutes, allow the sauce to thicken.
Serve the creamy mushroom sauce over the pork chops and then serve with your favorite side dish.
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