kosher salt and ground black pepper to taste
ounce) package sliced fresh mushrooms
—Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
If I am going to eat a pork chop, I want a nice sauce with it or some gravy. I am not a real red meat lover (except for steak) but I do confess that every now and again I do enjoy a porkchops as well, but if I am going to eat one, I want it to be bone in, old fashioned, thick and with a bit of tender rib meat attached
4 porkloin steaks. 12-3 large field mushrooms or portobello mushrooms, chopped. 1¼ cup stock, pork or chicken. 11 tbsp whole-grain mustard. 1salt and pepper to tasteRub your porkloin steaks with some sea salt. 1In a cast iron pan or a stainless steal pan heat a tablespoon of olive oil and brown your steaks in it for no longer than 2 minutes on each side. 1To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, than add mushroom and chopped rosemary and cook for 5 more minutes. 1When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon. 1Add stock,whole grain mustard, creme fraiche and stir to combine. 1Return porkloin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat
Middle Eastern Roasted Mushroom Flatbread Pizzas with Lemony GarlicSauceServings. Grassy, amber olive oil and pungent, sassy garlic – whose magical properties some drug companies like to sell us in yucky, boring pill form – dolloped over equally magical mushrooms, roasted with za’atar and topped with garden chives