Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Yield: 8 servings
The sauce alone of this dish is more than enough for me. I usually eat this dish with steamed rice. Oh, man, it’s the best! Give it a try and satisfy your hungry tummy with the best comfort food ever. Enjoy!
2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounces) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth
Step 1: Pat dry the cleaned and rinsed pork chops.
Step 2: Lay the pork chops on a plate.
Step 3: Season with a generous amount of paprika, salt, and pepper on both sides.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add about 2 tablespoons of butter and allow it to melt.
Step 6: Lay the pork chops and sear each side for 2 to 3 minutes or until golden brown.
Step 7: Place the seared pork chops on a clean plate and set aside.
Step 8: Add the rest of the butter into the same skillet and allow it to melt.
Step 9: Add the mushrooms. Cook and stir for 5 minutes or until the liquid have evaporated completely and the colour turns golden brown.
Step 10: Add mustard and garlic. Cook for another minute or two until the garlic is fragrant. Do not overcook the garlic.
Step 11: Add the flour and stir until well mixed.
Step 12: Add the beef broth and whisk until well blended.
Step 13: Season with salt and pepper to taste.
Step 14: Simmer for 5 minutes over medium heat or until the sauce becomes thick. Add more seasoning if necessary.
Step 15: Put the seared pork chops back into the skillet and cook for 1 minute more or until hot.
Step 16: Remove from the heat.
Step 17: Serve and enjoy!
You can use pork chops with bone or pork tenderloin. Either way works well for this recipe.
You can use vegetable broth or chicken broth for this recipe as well and olive oil in exchange for butter.