Mushrooms:
- 3 tablespoons butter
- Splash of olive oil
- 1 flat mushrooms
Pork Chops:
- 4 pork chops
- ¼ cup flour
- Salt & pepper
- 4 tablespoons olive oil
Gravy:
- 2 cups chicken broth
- 1 beef bouillon cube
- 1 teaspoon Worcestershire
- 1/3 cup half & half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- ½ cup white wine
- 4 cloves garlic, minced
- 4 tablespoons butter
- 5 tablespoons flour
Directions
Pound pork chops with meat tenderizer. Sprinkle with salt.
Assemble gravy: In a bowl with a spout combine broth, bouillon, Worcestershire, half & half, and seasonings for the gravy. Set aside.
In cast iron skillet heat butter and oil for the mushrooms. Cook mushrooms 3-4 minutes. Remove to plate.
Dredge pork chops in flour. Het oil and butter in cast iron skillet. Sear chops 3 minutes each side. Remove pork chops to a plate. Add wine and garlic to same skillet over medium heat. Use a wooden spoon to scrape stuck bits. Add butter and flour. Stir 2 minutes. Add gravy mixture in small splashes whisking continuously. Bring to gentle bubble then reduce to low simmer. Stir in mushrooms and add pork chops back. Cover and let cook until gravy thickens.
