Ingredients

The following ingredients have 4 Servings
  • 1 small pork loin (cut into 1/2" chops)
  • 32 ounces chicken broth
  • 12 ounces baby Bella mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 1 medium onion (sliced)
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/3 cup half-and-half
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Heat the olive oil in a large, wide skillet.
  • Sprinkle the salt and pepper on both sides of the pork chops and lay them in the pan. Cook for 3 to 4 minutes on each side or until nicely brown.
  • Add the onions, garlic, mushrooms, and seasonings all around the pork.
  • Add the broth and bring to a simmer. Turn the heat down to medium-low, cover, and gently simmer for 30 minutes.
  • Pour the half-and-half into a small bowl and whisk in the Dijon mustard.
  • Push the pork and mushrooms to the side of the pan, so the liquid accumulates in the center.
  • Turn the heat down to low and drizzle the half-and-half/mustard mixture into the center of the pan, stirring to combine.
  • Arrange all the ingredients evenly around the pan again and sprinkle in a little fresh parsley, if desired.
  • Let this cook over low heat for about five more minutes, just to heat it through and allow the flavors to blend.
  • Taste and adjust the salt and pepper to your liking before serving.