Before grilling, season these T-bone steaks with ranch seasoning, olive oil, and garlic for a Florentine touch.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 2 pounds boneless pork chops
- ½ teaspoon paprika
- kosher salt and ground black pepper to taste
- ¼ cup butter, divided
- 1 (8 ounce) package sliced fresh mushrooms
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Instructions
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
- Use bone-in pork chops or pork tenderloin if preferred.
- Use chicken or vegetable broth if desired. Replace butter with olive oil if preferred.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 333 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
So good, kids love it! Thank you for this amazing recipe. It’s also perfect combination with plain rice.
Delicious and so easy! I will make this dish over and over again!
Easy recipe and it was delicious!
Everything was great but I love the look of the potatoes. What did you mix in with them?
I made this exactly as directed (using a tenderloin) except I forgot to add the mustard. I even had it ready to go… In any case, this was delicious. I browned the tenderloin whole. let it rest for a few minutes while I prepared the gravy then sliced it into medallions and finished it in the gravy. WARNING: This recipe does not allow for leftovers. You’re going to have to make something else tomorrow.
I made this without the paprika, since we don’t like it, but otherwise followed the recipe to the letter. It was easy to make and amazing to eat. Another great recipe from ALLRECIPES.
Going to be making it tomorrow night – just need to get some mushrooms. Have cut the recipe down to 2 servings as there is only me and will have roasted red potatoes and a small green salad on the side. Yum!!!!!!!! Thanks for posting.
Followed the recipe as is and it turned out great. Relatively simple and delicious.
I had to punch if yo with roasted garlic and balsamic vinegar/ Dijon mustard to roast the mushrooms for added flavor also I blended the sauce with 3-4oz of mushrooms and sautéed the rest to really punch up the mushroom flavor. I hate mushrooms and this turned out very good
I am the family cook. My wife and my 7 year old son is quite precoscious, and none to shy about what he does and doesn’t like. So, I’m always looking for a new spin on dinner. I will typically do Cuban style or Lemon/Garlic thick cut boneless chops in the oven. However, I wanted to do something different when I came across a sale on thick cut, bone-in pork chops. I decided to try this recipe because it looked relatively easy and was a stove-top recipe. I had to tweak the measurements because the four chops weighed in at nearly five pounds. But, it was easy to do, and everything came together without any difficulty. And it was quick!! We all LOVED this recipe! I served it up with buttered steamed brocolli, and the gravy went perfectly with steamed red baby new potatoes. We finished off all six chops!! And my wife is already placing orders with me for the next batch as she says she needs to be able to take some for lunch. LOL!! I can’t wait to serve this up again!
Very good – a nice balance of flavors!
Loved it! I keep frozen mushrooms on hand, and they worked just fine. I didn’t change anything else, except I made half the meat but all the gravy because my husband loves gravy.
Recipe is so easy and sooooo delicious! This one is definitely going into the rotation. We loved it as is, but the addition of onions sounds like a tasty modification to try the next time.
Yummy! I didn’t have Dijon so I used spicy brown mustard.
It was only for 2, the only two changed I made were having the amount and due to not been shopping this week I used garlic puree instead, went down well, not too heavy for our rare UK hot spell,will definitely do again when we aren’t rushing to go and watch a show at the Playhouse,simple tasty evening meal,look forward to trying my own twist when I have more time.
Looks delicious.!! Will try it!
REPLACED BROTH WITH WINE AND SERVED WITH BROCCOLI IN JALAPENO CHEESE SAUCE.ALL SAID THAT BOTH WERE EXCELLENT. I’M REPLACING MY MARSALA DINNER WITH THIS ONE.
Overall very good. I added a thinly sliced onion, used canned mushrooms and added spicy mustard. I also deglazed the pan with red wine. Chops were very tender.
Absolutely thrilled how mine turned out! Thx!
better without mustard
Tasted alright. Gravy was pretty thin, was hoping it would have turned out thick. Very easy recipe to follow though.