Servings: 3
Time: 30 Minutes
Calories: 315 per serving
Ingredients:
454 grams Pork Chop (about 1-inch thick)
Sea Salt & Black Pepper (to taste)
9 grams Butter (divided)
1/2 Yellow Onion (large, sliced)
96 grams Mushrooms (sliced)
1 Garlic (clove, minced)
7 grams All Purpose Gluten-Free Flour
240 Chicken Broth, Low Sodium
Directions
- Heat a cast-iron pan, or another heavy skillet, over medium heat.
- Pat the pork chops dry with a paper towel and season generously on both sides with salt and pepper. Add the pork chops to the pan and cook for five to six minutes per side or until cooked through. Transfer to a plate to rest.
- Reduce the heat slightly, then to the same pan heat half of the butter. Add onions and mushrooms and cook for about five minutes or until softened. Add the remaining butter and garlic and cook for another minute.
- Add the flour and stir until completely dissolved. Slowly stir in the chicken broth. Allow the sauce to simmer for two to three minutes or until it has thickened slightly. Season the sauce with additional salt and pepper to taste.
- Add pork chops back to the pan and continue to cook for another minute or until the meat is warmed through. Divide pork chops evenly between plates and top generously with the sauce. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Dairy free:
Use a dairy-free butter alternative instead.
More Flavour:
Season the pork chop with other dried herbs and spices, like garlic powder or thyme. Add fresh herbs to the sauce, like parsley.
Serve it With:
Rice, mashed or roasted potatoes, steamed or roasted vegetables or salad.
