Recipe of the Month: Smothered Pork Chops with Broccoli and Mushrooms
INGREDIENTS
1 lb. cremini mushrooms, halved or quartered if large
3 tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 large head broccoli, cut into florets
4 small bone-in pork chops (about 2 pounds total)
2 large shallots, finely chopped
1 tbsp. all-purpose flour
3/4 c. dry white wine
1/2 c. chicken stock
2 tbsp. crème fraîche or sour cream
1 tsp. Dijon mustard
1 tbsp. fresh thyme leaves
DIRECTIONS
- Preheat oven to 425°F. Toss together mushrooms and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Bake for 10 minutes. Push mushrooms to one side and add broccoli to pan. Toss with 1 tablespoon oil. Season with salt and pepper. Roast until vegetables are golden brown and tender, 12 to 15 minutes.
- Meanwhile, heat remaining tablespoon oil in a large skillet over medium heat. Season pork with salt and pepper. Cook until internal temperature on an instant-read thermometer reads 140°F, 4 to 5 minutes per side. Transfer to a platter and tent with foil; reserve skillet.
- Add shallots to skillet and cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour and cook, stirring, 1 minute. Add wine and simmer until thickened, 2 to 4 minutes. Add stock and simmer until thickened and reduced to about 1/2 cup, 2 to 4 minutes. Remove from heat and stir in crème fraîche, Dijon, and thyme. Season with salt and pepper. Serve pork topped with pan sauce and roasted vegetables alongside.
SOURCE: CountryLiving.com
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