- 3 tbsp canola oil, separated
- 1/2 lb sliced cremini mushrooms
- 1/4 cup sliced shallots
- 1 tbsp chopped sage
- 4 thick boneless center-cut pork chops
- 1/2 cup all purpose flour
- 1 tsp salt, separated
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 tsp dijon mustard
- Heat oven to 200 degrees. In a large skillet, heat 1 tbsp of the oil over medium-high heat. Add mushrooms and cook 8 minutes, stirring a couple of times, until lightly browned. Add sliced shallots; cook 2 minutes. Mix in sage; remove to a bowl. Turn off and reserve pan.
- Carefully split pork chops in half lengthwise (knife parallel to the cutting board), making 8 thin chops. Pound each to 1/8-in thick on between two sheets of plastic wrap on a cutting board. On a plate combine flour 1/2 tsp salt and pepper. Dredge chops in mixture, shaking off excess.
- In same skillet, over medium-high heat, add 1 tbsp of the oil. Saute 4 of the chops for 2 minutes; flip and cook another 2 minutes. Remove to a baking sheet and place in oven. Add remaining oil and repeat with remaining chops.
- Pour chicken broth in empty skillet. Whisk in mustard and release brown bits on bottom of the pan. Bring to a simmer and reduce to medium heat. Cook 3-4 minutes, until slightly thickened. Stir in mushroom mixture.
Katie: Goodness, this was amazing. Such great flavor! I wouldn't change a thing about the recipe for this one.
Potter: This turned out delicious. I ate several chops and couldn't stop. This recipe was a little more complicated than our normal. Not super hard or anything, just requires you to be a little more on with your timing or you could burn the sauce or the brown bits that go in the sauce. I recommend making sure you have the chops ready to go before starting the mushrooms.