Let’s Cook! – May 29, 2025

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LINDA HOSKINS

Last week I was all set to cook on the grill for the first time this season, had my pork chops ready to cook, but as luck would have it, my grill wouldn’t work right. Aaugh, now what to do with my pork chops?? I went online and found a new recipe to try that called for ingredients I already have. “Pork Chops in Garlic Mushroom Sauce” turned out wonderful! This recipe is a keeper.

PORK CHOPS IN GARLIC MUSHROOM SAUCE
8 servings

■ 2 lb boneless pork chops
■ 1/2 tsp paprika
■ kosher salt
■ pepper
■ 1/4 cup butter, divided
■ 8 oz fresh mushrooms, sliced
■ 4 cloves garlic, minced
■ 1 tsp Dijon mustard
■ 2 Tbsp flour
■ 2 cups beef broth

Season the chops with salt and pepper. In a large skillet, melt 2 Tbsp butter, Sear the pork chops over medium-high heat till golden brown on both sides, and no pink in center, about 2 to 4 minutes per side. Remove the chops and keep warm.
Melt the remaining 2 Tbsp butter in the same skillet, add mushrooms and cook until tender, stirring occasionally. Add the garlic and Dijon mustard, cook until fragrant, about 1 minute. Add the flour, stir well. Slowly add the broth, whisking constantly. Add salt and pepper to taste. Reduce heat to medium and simmer, stirring often until the mixture thickens. about 5 minutes.
Return the pork chops to the skillet, turn to coat. Heat through.

Yes, the above recipe is correct in calling for 4 cloves of garlic. Don’t worry, it will not have a strong garlic flavor.

Also, the next time I make this, and there will be a next time, I plan to make mashed potatoes or noodles to go with it. There was plenty of delicious sauce to pour over the potatoes or noodles.

If you have a recipe to share, please send it to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy cooking!