Mushroom Pork Chops are a perfect week night or Sunday dinner choice.  I am always looking for a new pork chop recipe as we love them so much.  This one is one of our favorites!  I love the twist of using chicken broth and beef bouillon in this one.  The flavor is absolutely spot on.  I hope you love it!

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. 

Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.