Pork Chops and Mushrooms

Pork Chops and Mushrooms

Pairs well with: Winemaker Series Pinot Noir

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 4 bone in pork chops
  • 3 tablespoon olive oil
  • 3 tablespoon butter
  • 3 cups mushrooms
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef broth
  • 1/4 cup heavy cream

Preparation

1. In a dish combine 1/2 cup of the flour, onion powder, paprika, salt, and pepper. Coat pork chops in the flour mixture. Heat the 3 tablespoons of olive oil in a large skillet and add chops once hot. Cook pork chops until golden brown on each side. Remove from skillet and set aside.

2. Melt the butter in the skillet and add in the mushrooms and onions. Cook until tender, then add in the garlic and cook until fragrant. Lightly season with salt and pepper.

3. Add in the 1/4 cup flour and stir to combine with the mushrooms and onion. Slowly stir in the beef broth and cream, scraping the brown bits from the bottom of the pan as you go. Bring up to a simmer and the pork chops back to the pan. Simmer for 3-5 minutes over low heat. Serve warm.