Ingredients
- 1.5 kilograms boneless pork chops (8 chops)
- 1/2 teaspoon paprika
- Kosher salt (a pinch)
- Ground black pepper (a pinch)
- 4 tablespoons butter, divided
- 1 (250 grams) package sliced fresh mushrooms
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- 2 cups beef broth
How to Make
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Step 1: Season both sides of pork chops with paprika, salt and pepper.
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Step 2: Heat a large skillet over medium-high heat; add 2 tablespoons butter and sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side and then remove pork chops from the skillet and set aside.
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Step 3: Melt remaining butter in the same skillet over medium-high heat and add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes and now add garlic and mustard; cook until garlic is fragrant, about 1 minute.
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Step 4: Add flour to the skillet, stirring to remove any lumps and then slowly add beef broth, whisking until incorporated and now season with salt and pepper and then reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes and then check for seasoning again.
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Step 5: Return pork chops to the skillet and cook until heated through, about 1 minute and serve hot.
Tips & Variations
- Use bone-in pork chops, or pork tenderloin, if preferred, though cooking time will vary.
- Use chicken or vegetable broth if desired. Replace butter with olive oil if preferred.
We hope you enjoy this recipe!
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