I didn't discover my love of mushrooms until about 3 years ago. Whether fried, sauteed, or served alongside a nice steak, mushrooms are a great accompaniment to almost any meal. This dijon mushroom sauce served with these porkchops can also be served atop sauteed chicken if you arent a pork eater.
3 bone-in pork loin chops, trim all visible fat
1 tbsp butter
1 large shallot, chopped
1/2 tsp salt
Ground black pepper
1 cup fat free chicken stock
8 oz sliced baby bella mushrooms
1 tbsp dijon mustard
2 tbsp fresh parsley, chopped
1 tsp corn starch
Servings: 3 • Size: 1 chop • Calories: 242
Fat: 12 g • Carbs: 6 g • Fiber: 1 g • Protein 26 g • Sugar: 1 gDirections
Add butter to a large pan and heat over low heat. Season pork loins with salt and pepper. Increase heat to medium and add the pork loins, sauteeing for 7 minutes. Flip and continue to cook until the chops are browned and cooked to medium, approximately 7-8 minutes longer. Remove the chops from the pan and store in a warm place.
Add shallots to the pan and saute' until soft. Add the stock, deglazing the pan. Stir in the mustard, mushrooms, 1 tbsp parsley, and season with black pepper. While the sauce is cooking, combine the cornstarch and 2 tbsp water in a small cup and stir until well combined, creating a slurry. Pour the mixture into the sauce and mix well. Cook 4-5 minutes until the mushrooms are beginning to soften and brown and the sauce begins to thicken.
Plate the porkchops, pouring the sauce over the meat. Top with the remaining chopped parsley.