Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8
Put a twist on a fancy restaurant meal with this easy pork chops in garlic mushroom sauce. Super easy to make and guarantee the best succulent pork chops Serve hot over mashed potatoes or rice garnished with some fresh parsley, chives, or thyme leaves.
Ingredients
1 (8 oz.) package of sliced fresh mushrooms
2 lbs boneless pork chops
½ tsp paprika
¼ c. butter, divided
4 cloves garlic, minced
kosher salt and ground black pepper to taste
2 c. beef broth
1 tsp Dijon mustard
2 tbsp all-purpose flour
How to make Pork Chops in Garlic Mushroom Sauce
Step 1: Season with paprika, salt, and pepper on all sides of the pork chops.
Step 2: Melt 2 tbsp butter in a large skillet over medium-high heat. Once melted, add the chops and sear for about 2 to 4 minutes until both sides are golden brown and no longer pink in the middle. Set the seared pork chops aside when done.
Step 3: In the same skillet, melt the rest of the butter over medium-high heat. Then, add the mushrooms and cook for about 5 minutes until golden and the excess moisture has evaporated. Next, add the garlic and mustard. Continue to cook for a minute more until the garlic is aromatic.
Step 4: To the skillet, add the flour and stir until the lumps are removed. Gradually stir in the beef broth until blended. To taste, season with salt and pepper. Adjust the heat to medium and let everything simmer for about 5 minutes or until the sauce has thickened. Adjust the seasoning to your liking.
Step 5: Place the pork chops back into the skillet and cook for an additional minute until warmed through.
Step 6: Serve immediately. Enjoy!
Notes:
If desired, use bone-in pork chops or pork tenderloin.
For this recipe, you can also use chicken or vegetable broth.
Or swap the butter with olive oil.
Nutrition Facts (per serving):
Calories 199, Fat 13g, Carbs 3g, Protein 16g
Pork Chops in Garlic Mushroom Sauce
Ingredients
- 1 8 oz. package of sliced fresh mushrooms
- 2 lbs boneless pork chops
- ½ tsp paprika
- ¼ c. butter divided
- 4 cloves garlic minced
- kosher salt and ground black pepper to taste
- 2 c. beef broth
- 1 tsp Dijon mustard
- 2 tbsp all-purpose flour
Instructions
- Season with paprika, salt, and pepper on all sides of the pork chops.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Once melted, add the chops and sear for about 2 to 4 minutes until both sides are golden brown and no longer pink in the middle. Set the seared pork chops aside when done.
- In the same skillet, melt the rest of the butter over medium-high heat. Then, add the mushrooms and cook for about 5 minutes until golden and the excess moisture has evaporated. Next, add the garlic and mustard. Continue to cook for a minute more until the garlic is aromatic.
- To the skillet, add the flour and stir until the lumps are removed. Gradually stir in the beef broth until blended. To taste, season with salt and pepper. Adjust the heat to medium and let everything simmer for about 5 minutes or until the sauce has thickened. Adjust the seasoning to your liking.
- Place the pork chops back into the skillet and cook for an additional minute until warmed through.
- Serve immediately. Enjoy!
