Pork Chops in Mushroom Sauce
Pork Chops in Mushroom Sauce

24 bone-in pork chops (3/4 inch thick), at room temp.
3 tablespoons butter
8 ounces mixed wild mushrooms
Salt and pepper
1 large shallot, thinly sliced
1/2 cup red wine
3/4 cup low-sodium beef broth
2 teaspoons dijon mustard
1 teaspoon fresh thyme leaves

1. In a large (10-12-inch) cast-iron skillet, melt 1-1/2 tbsp. butter over mediumhigh heat. Add the mushrooms; cook, stirring, until browned, 6-7 minutes. Transfer the mushrooms and juices to a plate.

2. Pat the pork dry; season with 1 tsp. salt and 1/4 tsp. pepper. Add to the skillet and cook, turning once, until the pork is browned on both sides and fi rm to the touch, about 8 minutes. Transfer the pork to plates; tent with foil to keep warm.

3. Add the shallot to the skillet and cook, scraping up any browned bits, until softened, 1-2 minutes. Stir in the wine; boil until reduced by half, about 2 minutes. Stir in the beef broth; boil until thickened slightly, about 2 minutes. Stir in the mustard, thyme and remaining 1-1/2 tbsp. butter until melted. Add the mushrooms back to the pan, turn off the heat and let sit until heated through, about 1 minute; season with salt and pepper. Return the pork chops to the skillet and serve.

Download recipe