Ingredients:
1 cup sliced mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
4 pork chops (bone-in or boneless)
2 tablespoons olive oil
1 cup chicken broth
1 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
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Instructions:
Prepare the Pork Chops:
Season the pork chops with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Sear the pork chops for about 4-5 minutes on each side until golden brown. Remove and set aside.
Cook the Vegetables:
In the same skillet, add the mushrooms and onions. Sauté until they are soft and golden, about 5-7 minutes.
Add the minced garlic and cook for another minute.
Create the Sauce:
Sprinkle the flour over the mushroom and onion mixture, stirring constantly to combine.
Gradually pour in the chicken broth, stirring continuously to avoid lumps. Let it simmer for a few minutes until the sauce starts to thicken.
Stir in the sour cream and Dijon mustard, mixing well until the sauce is smooth and creamy.
Combine and Cook:
Return the seared pork chops to the skillet, spooning some of the sauce over them.
Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the pork chops are cooked through and tender