This was something quick I put together the other day. This is another great recipe you can make for yourself or scale to feed the family.
I served it with Birdseye Sour Cream and Chive mashed cauliflower. But as you do, I doctored it up a bit. I added fresh chives (green onions), a little more butter and a touch of sour cream. Don't forget salt and pepper to taste.
Pan Seared Pork Chops with Dijon Mushroom Gravy
Cook|Prep Time: 20 minutes
4 Pork Chops
1 TBSP Butter
1 TBSP Olive Oil
The following is eye ball measurements: light dusting, if you will:
Salt & Pepper
8 OZ Baby Bella Mushrooms - washed and sliced
2 Green Onions - sliced
2 tsp Dijon Mustard
1 Cup Chicken Stock or Bone Broth
1/4 tsp Xanthan Gum or thickener of choice
Heat skillet on medium heat. Add butter and olive oil.
Meanwhile, lightly dust the chops with all the dry seasonings on both sides.
Pan fry the chops in melted butter and oil. about 3-5 minutes per side, or until golden brown and cooked through.
Set pork chops aside on a dish covered with foil to keep warm. If they are really thick chops you can finish cooking them in the oven at 375º until cooked through.
In the pan with the butter, oil and pan drippings. Add the mushrooms. Make sure they aren't too crowded. Cook for 5-8 minutes. Then add salt and pepper to taste and 1 tsp of thyme. Flip the mushrooms and cook about 5 minutes or until golden.
Add Chicken Stock or Bone Broth. Bring to a boil and allow to reduce by about half. Add the Dijon Mustard, stir to combine. Now add the Xanthan Gum, gently sifting it over the pan. Avoid dumping it in one spot. This will cause the Xanthan Gum to become one gummy lump. Stir until thickened. Add the pork chops back to the pan and simmer until heated through. Top with the chopped scallions/chives/green onion. You're ready to serve.
Serve over your cauliflower mash. You could also add green beans.