The key to making successful pork chops is to NEVER dry them out! I constantly take their temperature and the minute it hits 145, I take them off the heat.
Ingredients:
- 1 1/2 t salt
- 1 t garlic powder
- 1/2 t onion powder
- 1/4 t pepper
- 4 bone in thick cut pork chops
- 12 oz. white mushrooms, sliced
- 2 T butter
- 2 T flour
- 1 1/2 c chicken broth
- 1 t Worchestershire Sauce
Directions:
- Add salt, garlic powder, onion powder and pepper to a small bowl. Mix them well and reserve 1 t for the mushrooms. Season the pork chops on both sides with the remaining seasoning mix.
- Heat some oil in a frying pan. Add the pork chops and cook for about 5 minutes/side and the internal temperature is 145. Remove from heat and put them on a plate and tent them with some foil.
- In the same frying pan, add the butter. When the butter has melted, add the mushrooms and the remaining seasoning mix. Cook them gently for about 3 minutes, stirring frequently.
- Add the flour to the mushrooms. Stir to combine well and cook for about 1 minute (stirring frequently).
- Add the chicken broth and Worchestershire sauce, scraping the bottom of the skillet as you stir. When the sauce begins to simmer, lower the temperature and cook it gently for about 5 minutes, stirring occasionally. Adjust the seasonings.
- Serve the pork chops with the mushroom sauce on top!