Pork Chops with a Sauce of Mushrooms and Shallots

*Pork Chops with a Sauce of Mushrooms and Shallots*
Serves 4

Dinner party fare, but so easy to make.   Tender, juicy chops with a lovely sauce.   I like to serve this with a potato and celeriac mash, and honey thyme glazed carrots.   The Toddster ain't complainin!

1 tsp butter
4 bone pork chops (I like the spare rib chops), 1 inch thick
fine sea salt and freshly ground black pepper to taste
garlic powder to taste
3 shallots, peeled and chopped (about 1/4 cup)
225ml of chicken stock (1 cup)
10 ounces of sliced closed cap white mushrooms (about 2 cups)
1 TBS Dijon mustard
2 TBS chopped fresh parsley

Heat the butter in a large skillet over medium heat.   Season the pork all over with with salt, pepper and garlic powder.   Add the chops to the pan and cook them for 7 minutes on one side.  Flip them over and cook for an additional 7 to 8 minutes on the other side.  Place them in a warm oven to keep them warm.

Add the shallots to the pan.   Cook, stirring, until softened.   Add the mushrooms.  Cook for several minutes longer until they begin to soften as well.   Add the chicken stock, mustard, 1 TBS of the parsley and season with some freshly ground pepper to taste..   Cook for about 3 minutes.     Put the chops onto a platter and pour the mushroom sauce over all.  Sprinkle with the remaining parsley and serve.