- 4 boneless pork chops you can use bone in if you prefer, just adjust the cooking time accordingly
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 8 ounces sliced mushrooms
- 1 cup beef broth
- 2 tablespoons heavy cream or half and half
- 1 tablespoon chopped parsley
Heat the olive oil in a large pan over medium high heat. Season the pork chops on both sides with salt and pepper.
Place the pork chops in the pan and cook for 6-8 minutes per side or until desired level of doneness is reached. The cook time will vary depending on the thickness of your chops.
Remove the pork chops from the pan and place on a plate; cover with foil.
Add the butter to the pan to melt, then add the mushrooms. Season with salt and pepper to taste.
Cook for 3-5 minutes or until mushrooms have softened. Stir in the flour.
Slowly pour in the beef broth, whisking constantly. Bring the sauce to a simmer and cook for 3-4 minutes or until just thickened.
Stir in the cream. Pour the mushroom sauce over the pork chops and sprinkle with parsley, then serve.