Ingredients:

  • 4 (about 1-inch thick) Bone-in or Boneless Pork Loin Chops
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Smoked Paprika
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 Tablespoon Unsalted Butter (for sauce)
  • 8 ounces Cremini or White Button Mushrooms, thinly sliced
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/2 cup Dry White Wine OR Chicken Broth
  • 1 1/2 cups Chicken or Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Thyme
  • 2 Tablespoons Fresh Parsley, chopped

Instructions:

  1. Pat the pork chops very dry with paper towels. Season generously on both sides with salt, pepper, and smoked paprika.
  2. Heat the olive oil and 2 Tbsp butter in a large skillet over medium-high heat until shimmering. Carefully place chops in the hot skillet (work in batches if necessary). Sear for 3–4 minutes per side until deeply golden brown. Remove chops and set aside on a plate.
  3. Reduce heat to medium. Add the remaining 1 Tbsp butter to the skillet, scraping up any brown bits (fond). Add the sliced mushrooms and cook, stirring occasionally, until they have released their liquid and started to brown (about 5-7 minutes). Add the minced shallot and cook for 1 minute until softened. Add the garlic and thyme; cook for 30 seconds until fragrant.
  4. Sprinkle the 2 Tbsp of flour over the mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the white wine (or broth), scraping the bottom of the pan vigorously to lift all flavourful browned bits. Let it bubble and reduce slightly (about 1 minute).
  6. Pour in the 1 1/2 cups of broth and Dijon mustard. Bring the mixture to a gentle simmer and adjust initial seasoning.
  7. Return the seared pork chops (and any accumulated juices from the plate) to the skillet, nestling them into the sauce. Reduce heat to low, cover the skillet, and let simmer for 5–8 minutes, or until the internal temperature of the thickest chop reaches 140°F (60°C).
  8. Remove the chops from the pan and set them aside, covered loosely with foil, allowing them to rest. Stir the heavy cream into the simmering sauce. Let the sauce gently simmer for 2–3 minutes until slightly thickened. Taste the sauce and add more salt/pepper if needed.
  9. Return the chops briefly to the pan just to warm through. Spoon generous amounts of the creamy mushroom sauce over the chops and garnish with fresh parsley before serving.