Creamy Garlicky Pork Chops with Mushrooms

• 4 pork chops, boneless or bone-in, about 1/2 inch (1.25 cm) thick
• Salt and pepper to taste
• 14 g olive oil
• 28 g butter
• 227 g mushrooms, sliced
• ½ onion, chopped
• 8 g all-purpose flour
• 5 garlic cloves, pressed or minced
• 360 ml chicken broth
• 10 ml lemon juice
• 15 ml soy sauce
• 5 ml hot sauce, or more to taste
• 15 ml grainy Dijon mustard
• 80 ml heavy cream
• 15 ml fresh parsley, for garnish

Mga Tagubilin

1. Pork Chops

   1

   Dry the outside of the pork chops with a paper towel. Season well with salt and pepper. Heat olive oil in a large heavy-bottomed pan. Fry the pork chops for about 4–6 minutes on one side, until nicely seared to a deep golden brown colour. Flip the pork chops over and cook on the other side for just a minute, then remove to a plate and set aside. Your pork chops won't be fully cooked just yet, but we'll finish cooking them in the sauce in step 3.

2. Mushroom Sauce

   2

   Melt butter in the same pan and add the mushrooms. Cook for about 5–7 minutes until deep golden brown. Add the onions and cook for 3 minutes until softened. Add the flour and cook, stirring constantly, for about a minute to cook off the raw flour taste. Add the garlic and cook for about 30 seconds. Pour in the chicken stock, then add the soy sauce, lemon juice, mustard, and hot sauce. Bring to a simmer, stirring often.

3. 3

   Allow the sauce to thicken slightly, then add the cream. Keep simmering for a few minutes until the desired consistency is reached. Taste and adjust the seasoning. Add the pork chops (golden side up) to the sauce with any of the accumulated juices on the plate. Allow them to simmer in the sauce for about 5 minutes. (The timing will depend on how thick your chops are.) This will finish cooking the pork chops and allow them to absorb all those delicious flavours. Cook to your desired doneness. For me, I prefer to cook my pork chops more than the minimal suggested internal temperature of 145°F (63°C). However, do not overcook them; make sure they are still tender and juicy. Serve with the sauce and garnish with parsley.