Pork Chops with Creamy Mushroom Sauce

• Meat

  • 6 Pork chops, thick-cut boneless

• Produce

  • 3 Garlic cloves
  • 8 oz Mushrooms
  • 1/2 Onion ( 1/4 cup, small
  • 1/2 tsp Parsley, dried
  • 1/8 tsp Thyme, dried

• Canned Goods

  • 1 1/2 cups Broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Milk

Found on galonamission.com

Description

Ingredients

• 6 thick-cut boneless pork chops
• salt and pepper
• 1 tablespoon olive oil
• 8 ounces mushrooms, diced
• ½ small onion (¼ cup), finely diced
• 1 and ½ cups broth; you can use chicken, beef, or vegetable
• 3 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup milk
• 1-2 tablespoons all-purpose flour*

Directions

• Place your skillet over medium-to-high heat and allow it to warm up. Once warmed, add the olive oil to the pan and bring the heat to medium-heat. Salt and pepper one side of the pork chops, then place the pork chops down with the seasoned side. Allow the pork chops to sear for 1-2 minutes. Do the same with the other side. Preheat oven to 350 degrees.
• Cover the skillet with aluminum foil, then bake for 45 minutes - 1 hour. Uncover the pork chops for the last 10 minutes of baking.
• Once the pork chops have finished cooking, remove them from the skillet and place onto plate, covered with aluminum foil. Whip the skillet with a paper towel and saute the mushrooms and onions over medium-heat until they are tender.
• Whisk in the broth, garlic, salt, pepper, dried thyme, and dried parsley. Whisk the flour into the milk, then whisk the milk/flour mixture into the broth. Simmer for 10 minutes, allow the sauce to thicken.
• Serve the creamy mushroom sauce over the pork chops and then serve with your favorite side dish.