Yield: 4 servings
¼ cup + 2 tsp | flour, divided | 2 | garlic cloves, minced |
½ tsp | salt | 1 cup | beef broth |
¼ tsp | pepper | ½ tsp | dried rosemary, crushed |
4 | bone-in pork loin chops, trimmed | ¼ cup | half-and-half or light cream |
2 T | vegetable oil | ¼ cup | sour cream |
½ lb | mushrooms, sliced | 1 T | Dijon mustard |
- Heat vegetable oil in large skillet over medium-high heat.
- In a large resealable plastic bag, combine ¼ cup flour, salt & pepper. Add pork chops one a time and shake to coat.
- Brown chops in skillet for 3-4 minutes on each side. Remove and set aside.
- In the same skillet, saute mushrooms and garlic for 3 minutes.
- Add broth and rosemary; bring to a boil.
- Reduce heat to low and return chops to pan.
- Cover and simmer for 1 hour or until meat is very tender.
- Remove chops and keep warm.
- In a small bowl, combine cream, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.