If you cannot say, “pork chops and applesauce” without mimicking Peter Brady pretending to be Humphrey Bogart, I’m not sure we can continue our relationship. My Hunka Hunka is adamant on any time I cook pork chops, He must also have applesauce. They compliment each other so well.
You know it’s true love when I cook fungus for my hunka hunka. I’m allergic to mushrooms, but I just cannot tolerate the texture of mushrooms. Yuck. My hunka hunka found a recipe (link at bottom) for pork chops in mushroom gravy. Lord help me. But he wanted it. I obliged.
I opted for boneless pork chops. They were seasoned with salt, pepper, and paprika before cooking them in a heated skillet with butter. Yes…butter! Call me Paula Dean! Sometimes you just gotta cook with a dab of butter!
Cook on medium heat on both sides until no longer pink in the middle. I cut a slit in each of the pork chops to monitor. Ain’t nobody got time to use a thermometer!
Remove pork chops and prepare the gravy. Add a touch more butter and brown the fungus.
Once mushrooms are brown, add minced garlic and a dab of Dijon mustard. Blend well. Add 2 tablespoons of flour to create the roux. Once the flour is well-blended, add beef broth while whisking at same time.
Note – opt for low sodium broth to decrease sodium!
Once the gravy has reduced and become thicker, add the chops back to the gravy. I basted them with the gravy to fully engross them.
I served them with honey-glazed carrots. But don’t forget the applesauce! (My favorite is Mott’s granny smith applesauce…Yummo!) I made sure I had no mushrooms on my chops. These were extremely tasty. The pork chops were so tender and melted in your mouth.
Enjoy! Peace out, Trout!
Recipe derived from: https://www.allrecipes.com/recipe/269592/pork-chops-in-garlic-mushroom-sauce/
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