Ingredients
1tspbutter,or ghee
1lbpork loin chops,(4 pieces), bone-in, trimmed, boneless
½tspkosher salt
fresh black pepper
¼cupshallots,chopped
1cupchicken stock,low sodium
10ozbaby bella mushrooms,sliced
1tbspdijon mustard
2tbspfresh parsley,chopped
Preparation
In a large frying pan, heat the butter over moderately low heat. Season the pork with salt and pepper.
Raise the heat to medium, then add the chops to the pan and sauté for 7 minutes.
Turn and cook for about 7 to 8 minutes longer, until the chops are browned and done to medium, or until the pork reads 160 degrees F in the center. Remove the chops and place in a warm spot.
Add the shallots to the pan, then cook for about 3 minutes, stirring, until soft.
Add the stock to deglaze the pan, stir in the mustard, 1 tablespoon of parsley, then add the mushrooms.
Season with fresh pepper, and cook for about 3 minutes, or until the mushrooms are done.
Place the chops on a platter and pour the mushroom sauce over the meat, then top with remaining parsley. Enjoy!
