Mushroom & Dijon Pork Chops

Ingredients

• 1½ lbs boneless pork loin chops (4 chops), cut in half to make 8 pieces

• 1 cup all-purpose flour

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• 2–3 tbsp oil

• 1 medium yellow onion, thinly sliced

• 8 oz sliced mushrooms

• 2½ cups chicken broth

• 1½ cups heavy cream

• 2–2½ tsp Dijon mustard

• Salt & pepper to taste

• Optional: parsley for garnish

Directions

Season & Dredge the Pork

• Mix flour, salt, pepper, paprika, garlic powder, and onion powder.

• Dredge pork pieces lightly; shake off excess.

• Reserve 2 tablespoons of the seasoned flour for thickening the gravy.

 Brown the Pork (short time for smaller pieces)

• Heat oil in a large skillet over medium-high heat.

• Brown each piece 1–1½ minutes per side until golden (do not cook through).

• Remove to a plate.

Sauté Onions & Mushrooms

• Add sliced onion to the skillet and cook 3–4 minutes, until softened and lightly golden.

• Add mushrooms and cook 3–4 more minutes until they release moisture and begin to brown.

• Sprinkle in the 2 tbsp reserved seasoned flour and stir to coat onions & mushrooms.

Build the Cream-Dijon Gravy

• Slowly pour in 2½ cups chicken broth, scraping up browned bits.

• Simmer 4–6 minutes to thicken slightly.

• Stir in 1½ cups heavy cream.

• Add 2–2½ tsp Dijon mustard.

• Taste and adjust salt/pepper.

Simmer the Pork

• Return the pork pieces to the skillet, nestling them into the onion-mushroom gravy.

• Reduce heat to low, cover, and simmer 6–8 minutes, flipping once halfway.

• Halved pieces cook quickly — don’t overcook.

• If gravy becomes too thick, add a splash of broth.

Rest the Dish

• Turn off heat, cover, and let sit 5 minutes.  This finishes cooking gently and melds the flavors.

Serving

Serve over egg noodles, mashed potatoes, rice, or crusty bread.