Pork Chops with Mushroom Sauce

Instructions

1. Step 1

   Pat the pork chops dry. Season both sides with ⅝ tsp (4 gr) salt and ½ tsp (1 gr) ground black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 piece Pork Chop, 4.0 gr Salt

   Cookware: plate

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Sear the chops until well browned, about 4 minutes per side, then transfer them to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, plate, tongs

3. Step 3

   Melt the butter in the same skillet over medium heat. Add the mushrooms and cook until browned and their released moisture has mostly evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Cremini Mushroom, 28.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the onion and cook over medium heat until softened.

   Timer: 4 min (fixed)

   Ingredients used: 100.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the garlic and thyme and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Thyme, 6.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Sprinkle in the flour and stir continuously over medium heat until it coats the vegetables and loses its raw appearance.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour

   Cookware: large skillet, wooden spoon

7. Step 7

   Gradually whisk in the chicken broth, then whisk in the Dijon mustard. Scrape the browned bits from the skillet and simmer until the sauce begins to thicken.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 ml Chicken Broth, 15.0 gr Dijon Mustard

   Cookware: large skillet, whisk

8. Step 8

   Reduce to low heat and stir in the cream, ⅜ tsp (2 gr) salt, and ½ tsp (1 gr) ground black pepper.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 120.0 ml Heavy Cream, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

9. Step 9

   Return the pork chops and any collected juices to the skillet. Simmer gently over low heat until the thickest part of each chop reaches 63°C.

   Timer: 7 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

10. Step 10

    Transfer the chops to a clean plate and rest for 3 minutes. Spoon the mushroom sauce over the chops to serve.

    Timer: 3 min (fixed)

    Cookware: plate, tongs