Weeknight dinners are always a challenge for me…especially when I have evening swim lessons scheduled.  Dinners have to be simple, come together fast, yet be tasty.  That’s a tall order, for sure!  Luckily boneless pork chops perfectly fit these parameters.  This recipe is definitely one of my go-to’s!  

Ingredients

• 4 boneless pork chops, thin or thick (if pressed for time, you can slice thick chops in half lengthwise and/or cut chops into smaller pieces for faster cooking)
• 3/4 t salt
• 1/4 t pepper
• 1/2 t paprika
• 3 T unsalted butter, divided
• 2 t olive oil
• 8 oz mushrooms, sliced
• 1/2 med onion, finely chopped
• 2 garlic cloves, minced
• 1 T rosemary, minced
• 1 T flour
• 1 t hot sauce (optional)
• 1-1/2 c chicken broth 
• 1/3 c heavy whipping cream
• 1 T parsley, optional

Season pork chops with salt, pepper & paprika.  Heat 1 T butter & 2 t oil in a large pan over med/high heat. Once hot, sear chops 3-4 min per side until golden brown. Remove chops to plate & cover to keep warm.

In the same pan, add 2 T butter & stir to melt. Add sliced mushrooms & onions. Cook 3-4 min over medium heat until onions are tender & mushrooms are golden.

Add garlic & rosemary. Sauté 30 sec, stirring frequently.  Add flour & stir vigorously for 30 sec.

Add broth, hot sauce (if using) & cream. Season with salt & pepper & simmer 2 min, or until cream begins to thicken. Add pork chops back to the skillet & cover with the mushroom sauce. 

Reduce heat to low & simmer 5-8 min, allowing flavors to meld together. Garnish with parsley (if using) & serve.  Enjoy!