Pork Chops with Mushrooms and Shallots
Indulge in these succulent Pork Chops accompanied by earthy mushrooms and sweet shallots, all brought together with a rich Dijon cream sauce that makes for an ideal weeknight meal!
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Ingredients
- 1 tsp butter or ghee
- 1/4 cup chopped shallots
- 1 cup low sodium chicken stock
- 10 oz sliced baby bella mushrooms
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1/2 tsp kosher salt
- fresh black pepper
- 4 pork loin chops
Instructions
- 1
Begin by melting the butter in a spacious skillet over a moderate low flame.
- 2
Generously season the pork chops with salt and freshly ground pepper.
- 3
Increase the heat to medium and place the chops in the skillet, allowing them to sauté for approximately 7 minutes.
- 4
Flip the chops and continue cooking until they are nicely browned and reach a medium doneness, which will take about 7 to 8 additional minutes, or until the internal temperature reaches 160°F.
- 5
Once cooked, transfer the chops to a warm area to rest.
- 6
Into the same skillet, add the shallots and sauté, stirring occasionally, until they become tender, roughly 3 minutes.
- 7
Pour in the stock to deglaze the skillet, then mix in the mustard and 1 tablespoon of parsley. Add the mushrooms, season with a touch of fresh pepper, and cook for about 3 minutes, or until the mushrooms are fully cooked.
- 8
Arrange the pork chops on a serving platter and ladle the mushroom sauce over them, garnishing with the remaining parsley.