Well, one more nice day in Redding before the wet weather sets in again. Hey, Mother Nature…would it kill ya to stop already? I’ll check in again with ya in July, when I’ll be bitchin’ about the heat.
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Smothered Pork Chops with Garlic-Mushroom Sauce
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4 boneless pork chops
Paprika, to taste
Kosher salt and fresh-ground pepper, to taste
2 tablespoons butter, divided
1/2 cup olive oil, divided
8 ounces mushrooms, sliced
1/2 small yellow onion, diced
4 cloves garlic, minced
1 teaspoon Dijon Mustard
2 Tablespoons all-purpose Flour
2 cups chicken broth
Minced parsley or chives, for garnish
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Season both sides of pork chops with paprika, salt and pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of butter and half of the olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.
In same skillet over medium-high head add remaining the butter and olive oil. Add onions and cook until softened, about 3 minutes. Add mushrooms and cook until they are golden and browned, about 5 minutes.
Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.
Stir in the flour, cooking stirring to remove lumps. Slowly add the broth, whisking until blended. Season with salt and pepper, to taste
Return pork chops to pan and cook for a couple of minutes or until they are heated through. Serve hot. Garnish with parsley or chives.