👩🍳 Instructions
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1
Pat pork chops dry with paper towels. In a shallow dish, combine flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Dredge each pork chop in the flour mixture, shaking off excess.
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2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Cook in batches if necessary to avoid overcrowding. Remove chops and set aside.
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3
Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and cook until softened, about 3-5 minutes. Add sliced mushrooms and cook for 5-7 minutes until they release liquid and brown. Stir in minced garlic and thyme; cook for 1 minute until fragrant.
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4
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes to reduce slightly. Whisk in heavy cream and Dijon mustard until smooth.
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5
Return seared pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-15 minutes, or until pork is cooked through (internal temperature 145°F/63°C) and fork-tender.
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6
Remove from heat. Taste gravy and adjust seasoning as needed. Garnish with fresh chopped parsley and serve immediately.
💡 Notes
For dairy-free, substitute butter with olive oil and heavy cream with full-fat canned coconut milk. Leftovers can be stored in the fridge for 3-4 days and reheated gently on the stovetop.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
38g
Total Fat
30g
Saturated Fat
15g
Carbs
18g
Fiber
2g
Sugar
3g
Sodium
750mg
Cholesterol
120mg
