These garlic mushroom pork chops bring big cozy flavors straight to your dinner table. The meat gets nice and tender inside a pan full of rich savory mushroom sauce. You get all the amazing taste of restaurant food made simply in your own kitchen. Because it only takes thirty minutes to make this is ideal for those crazy weeknights when you want quick good food. It is a warm delicious meal that quickly becomes a regular favorite.
Recipe origins and inspiration
This specific dish comes from a twisted version of a fancy restaurant meal. You get to make a juicy dinner that feels really special without leaving your house or wearing hard pants. It yields eight servings and you only need about thirty minutes of total time to finish it.
Preparing the pork chops
To begin get two pounds of boneless pork chops ready for your skillet. Rub half a teaspoon of paprika salt and black pepper onto both sides of the meat. You can easily use bone in pork chops or pork tenderloin if you happen to like those cuts better.
Heating the skillet
Put a large skillet on the stove and turn the heat up to medium high. You need a quarter cup of butter total but just add two tablespoons to the hot pan right now. Olive oil works too if you want to skip the butter but butter makes everything taste much better.
Searing the meat
Put the seasoned pork chops straight into your melted butter to cook nicely. Let them sit two to four minutes each side until browned with no pink left anywhere inside. Take the meat out and put it on a plate with foil over it so it stays warm.
Sauteing the fresh mushrooms
Add your remaining butter in that same pan and watch it melt. Add an eight ounce pack of sliced mushrooms and give them a good stir every now and then. Let them cook about five minutes so they brown up nice and all that liquid in the pan cooks off.
Adding garlic and mustard
Add four finely chopped garlic cloves plus a teaspoon of Dijon mustard right into your pan. Stir constantly for just one minute to mix it all up. That garlic smell takes off right away and it honestly smells good enough to eat with a spoon.
Making the gravy base
Stir two tablespoons of flour right into the skillet until everything is combined. Keep mixing so you don’t catch any dry lumps stuck to the bottom. Let it cook a little bit so it doesn’t taste raw at all. That way your final pork gravy turns out super thick.
Whisking in the broth
Pour two cups of beef broth in real slow while whisking the whole time. That keeps the sauce smooth and easy to work with. If you don’t have beef broth sitting around just use chicken or vegetable broth. Shake in a bit of salt and pepper to wrap it up.
Simmering the sauce
Turn the heat down to medium and let the sauce simmer gently on the stove. Keep stirring it often for about five minutes until the liquid thickens up into a beautiful gravy. Always taste it one more time to see if you need any extra salt or pepper before finishing.
Combining and serving
Put your cooked pork chops back into the skillet with that rich gravy. Let everything cook together for about one minute so the meat gets heated all the way through again. Serve it hot with mashed potatoes and crusty bread to soak up every last drop of that delicious sauce.
