1pinchkosher salt and ground black pepper to taste
1/4cupbutter, divided
18 ounce package sliced fresh mushrooms
4clovesgarlic, minced
1teaspoonDijon mustard
2tablespoonsall-purpose flour
2cupsbeef broth
Instructions
First you are going to season your pork chops. Season both sides of the pork chops with salt, pepper and don’t forget the paprika.
Grab a large skillet and heat over medium-high; add 2 tablespoons of butter, stirring until completely melted. Sear your pork chops until they are no longer pink in the center. You want them to be a golden brown! Generally it’s about 2 to 4 minutes per side but depending on the thickness, it may be longer. Once they are thoroughly cooked, remove them from the skillet and set to the side.
Step 3: In the same skillet, melt remaining butter over medium-high heat. You are going to add in your mushrooms and cook until the excess moisture evaporates and until they are golden. They should be done within 5 minutes. Add in your mustard and garlic; cook about 1 minutes. You know it’s done because the garlic will be very fragrant!
Now you want to add the flour to the skillet. Keep stirring until there are no lumps in the flour. Slowly add beef broth and whisk until it’s smooth. Top it off with salt and pepper. Reduce your heat to medium and simmer. Don’t forget to stir until the sauce thickens. This should be about 5 minutes.
Return your pork chops to the skillet and warm them up until heated through. I would say about 1 -2 minutes because you want to serve them hot.