Tonight we had one of my favorites. And I love it when Alden can’t get enough mushrooms! He ended up eating the mushrooms off of everyone’s plate by the time the meal was over.
- 4 pork chops (bone in or out - doesn’t matter)
- 2 cups of baby bella mushrooms, sliced(you can use regular button but they aren’t as flavorful)
- 2 tbsp olive oil
- 2 tsp Tony Chachere’s seasoning
- 4 tsp worcheshire sauce
- 1 cup of chicken broth
- 2 tbsp chopped parsley (if you have it - if not, you can skip this)
- 2 tbsp flour
- 1/2 cup milk (I used fat free)
- Heat the olive oil in a large nonstick pan over med high heat.
- Sprinkle worcheshire sauce and tony chachere’s all over pork chops.
- Place the pork chops in the pan and cook on each side until browned (about 2-3 minutes per side)
- Add the mushrooms to the pan and saute lightly.
- Add the chicken stock and parsley. Allow it to come to a boil. Reduce heat to simmer.
- Cook for about 7 minutes, then turn over and cook on the other side for about 7 or 8 minutes. (I usually serve this with rice and cook the rice at the same time, so I consider them done when the rice is done.)
- Remove pork chops from pan and place on a plate.
- Mix together milk and flour in a small bowl until there are no lumps.
- Add the milk mixture to the pan and return heat to medium high. Scrape the bits off the bottom of the pan and stir constantly until the sauce is bubbling and thick. If it gets too thick, add a little more chicken stock or water.
- Add the pork chops back to the pan on simmer to reheat them a bit.
- Serve over rice or egg noodles.
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