-2 bone-in pork chops

-½ tsp paprika

-fresh ground pepper and salt to taste

-¼ c butter divided (2 TBS then the remaining amount)

-8 oz fresh, sliced mushrooms. I used a variety.

-5-6 cloves minced garlic

-1 tsp Dijon mustard

-2 TBS flour

-2 c beef broth

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-Season chops with paprika, salt, and pepper.

-Heat 2 TBS butter in a saucepan and sear the chops on both sides until golden brown. Remove them from the pan and set aside. Cook until a meat thermometer reaches at least 145 degrees.

-Melt the remaining butter in the same pan. Add the mushrooms and cook until brown. Add garlic and mustard. Cook until fragrant about 1 minute.

-Add the flour to the skillet then slowly add beef broth until incorporated. Season with more S&P stirring often until sauce thickens. 

-Return the pork chops to the skillet and heat through. 

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You probably have most of the ingredients for this recipe in your pantry. I usually just have to add the chops and mushrooms to my grocery list. 

This is a great cozy winter dinner recipe. As you can see by the directions, it’s not time-consuming at all and is really tasty! You could make it ahead and keep it warm in the skillet on the stove until you’re ready to eat.

This dish is in my winter rotation. I serve it with mashed potatoes and a vegetable. The gravy is thick and flavorful. Sometimes I’ll buy a third chop so my husband can have it for lunch the next day. In that case, I just add more beef broth and flour. Who needs a salad for lunch when you can eat a pork chop? If you make this recipe, let me know how it turns out. Enjoy!