Season Pork Chops with Salt, Black Pepper, and Garlic Powder.
Heat 2 tablespoons of Butter in a large skillet over medium-high heat. Sear Pork Chops for 4-5 minutes per side, until browned. Remove from skillet and set aside.
Add remaining 1 tablespoon of Butter to the skillet. Add Mixed Mushrooms and cook until softened and browned, about 7-10 minutes.
Add Garlic to the skillet and cook for 1 minute more.
Deglaze the skillet with Dry Sherry, scraping up any browned bits from the bottom. Cook until Sherry is almost evaporated.
Whisk Flour into the skillet and cook for 1 minute.
Gradually whisk in Chicken Broth until smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3-5 minutes.
Stir in Heavy Cream, Dijon Mustard, and Thyme. Season with Salt and Pepper to taste.
Return Pork Chops to the skillet and simmer in the sauce for 5-10 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
Season Pork Chops with Salt, Black Pepper, and Garlic Powder.
Heat 2 tablespoons of Butter in a large skillet over medium-high heat. Sear Pork Chops for 4-5 minutes per side, until browned. Remove from skillet and set aside.
Add remaining 1 tablespoon of Butter to the skillet. Add Mixed Mushrooms and cook until softened and browned, about 7-10 minutes.
Add Garlic to the skillet and cook for 1 minute more.
Deglaze the skillet with Dry Sherry, scraping up any browned bits from the bottom. Cook until Sherry is almost evaporated.
Whisk Flour into the skillet and cook for 1 minute.
Gradually whisk in Chicken Broth until smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3-5 minutes.
Stir in Heavy Cream, Dijon Mustard, and Thyme. Season with Salt and Pepper to taste.
Return Pork Chops to the skillet and simmer in the sauce for 5-10 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
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