Well, the goodbyes have started, and it was very sad. Today I had to say goodbye to my beloved Publix and all the wonderful men and women who work there. I know it sounds silly to be sad about leaving a grocery store behind, but of every grocery store I've ever shopped in in the whole of my life, this one has been the best, and I will sincerely miss them all.
Now, this recipe. I loved this recipe. Heath loved this recipe. Even Jesse loved it (though if you ask him, he'll tell you he doesn't like mushrooms). It's quick, it's easy and flavorful, and best of all...it has mushrooms! I love mushrooms, but for some reason hardly ever cook with them.
If you too are a 'shroom fan, then I definitely recommend giving this recipe a try. It's a great weeknight meal that cooks up fast and disappears quickly. There weren't even any leftovers for Heath to take in to work the next day! That's when I know I've done good ;) Oh, and if you've got some time, head on over to the site where I got this from...Life's Ambrosia. I know I've said it before, but I'm saying it again...she's got some really great recipes that are worth taking a look at. So glad I happened upon her page!
'Pan Fried Pork Chops with Mushroom Gravy'
Source: Adapted from Life's Ambrosia
4 boneless pork chops
1/2 cup all purpose flour
2 teaspoons season salt
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced mushrooms
1 cup chicken broth
2 tablespoons flour
1/4 cup milk
fresh cracked black pepper and kosher salt
1. Heat oven to warm setting (or 250 if you don't a warm setting).
2. Place pork chops in a resealable plastic bag. Seal bag and hit the pork chops with a meat mallet until 1/4 inch thick.
3. In one bowl beat egg. In a separate bowl combine flour and seasoning salt.
4. Remove pork chops from plastic bag, dip in egg and then dredge in flour to coat completely. In a skillet heat butter and olive oil over medium heat. Once butter has melted fry pork chops until browned and cooked through. About 3-4 minutes per side. Transfer to a ovenproof dish and place in oven to keep warm.
5. Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top, stir and cook for 1 minute. Whisk in broth and milk. Cook until thickened. Season to taste with salt and pepper.
6. Place cooked pork chops on a serving platter, spoon gravy over the top. Serve.