Pan-Fried Pork Loin Chops and Mushroom Gravy
- 2 boneless pork loin chops, approximately 4 oz each
- 4 tbsp flour
- ½ tsp garlic powder
- ½ tsp onion powder
- salt
- pepper
- 2 tbsp olive oil
- 2 oz fresh mushrooms, diced and divided
- 1 small shallot, diced
- 1 garlic clove, minced
- 2 tbsp sweet vermouth
- ⅔ cup chicken or vegetable stock
- ⅓ cup cream
- 1 tbsp butter
- Season each side of the pork loin chops with salt and pepper.
- Add the onion and garlic powder to the flour and stir to incorporate.
- Flour each side of the chops and shake off the excess.
- Save the flour for a later step.
- Heat a medium frying pan or skillet over medium medium high heat.
- Add the olive oil and when shimmering, add the pork loin chops.
- Cook for 4 - 5 minutes on each side or until a nice golden brown.
- When done, remove to a plate and do not cover.
- Add the butter and when melted, add the shallots and half the mushrooms.
- Saute the shallots and mushrooms until the shallots are translucent and the mushrooms are starting to brown nicely.
- When the mushrooms and shallots are ready, add 2 tbsp of the seasoned flour and stir to absorb the butter and coat the mushrooms.
- As the flour cooks, it should bind up and begin to lightly brown.
- If it seems to oily, add more of the seasoned flour in small amounts until it comes together. This step is basically creating a roux for the gravy.
- Add the vermouth (if desired) and stock, stirring to incorporate the flour and sauteed mushrooms and shallots.
- When the flour is incorporated, add the cream, remaining mushrooms, and garlic.
- Stir to incorporate and reduce the heat to a gentle simmer.
- Taste and add salt and pepper as needed.
- Add the pork loin chops back into the gravy and simmer for 10 - 20 minutes (depending on how thick the chops are).
- Remove the chops and stir the gravy well and serve over the chops and rice as desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/10/07/pan-fried-pork-loin-chops-and-mushroom-gravy/
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