I think I’m obsessed with my cast iron skillet. Everything I have cooked in it, just comes out perfect. It’s not dry, it doesn’t heat up the kitchen and with last weeks heat wave it was a life saver. So I looked to Pinterest for some ideas, I came across this recipe. I don’t like to do a lot of things that require cream, so this was perfect. I had just the most amazing taste, even though my picky son refused to try it because “it had mushrooms in it.” So have a try and see for yourself.
Skillet Pork Chops with Garlic Mushroom Sauce
- 2 lb Pork Chops , bone-in or boneless
- 1/2 tsp Paprika
- Kosher Salt or Sea Salt (to taste)
- fresh ground Black Pepper (to taste)
- 1/4 cup Butter or Olive Oil (divided)
- 8 oz mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 tsp Dijon Mustard
- 2 tbsp all-purpose flour
- 2 cups broth (beef, chicken or vegetable)
- minced Parsley, Chives or Thyme leaves (optional)
- Season both sides of pork chops with ground paprika, salt and pepper.
- Heat large oven-proof skillet on medium-high heat and then add 2 tablespoons of butter or 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 add remaining butter or olive oil. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.
- Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.
- Stir in the flour, cooking and stirring to remove lumps. Slowly add the broth, whisking until incorporated.
- Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
- Reduce heat to medium, stirring often, simmer until thickened. Check for seasoning and salt again if needed.
- Return pork chops to pan and cook for about 1 minute or until they are fully heated. Serve hot. Garnish if desired.