The combination of tender pork and savory gravy is a match made in heaven, creating a meal that is both satisfying and comforting.
Servings
4
Prep Time
15 Min
Cook Time
60 Min
Ingredients
-
4 tbsp Noshejan Umami Unico
-
4 boneless pork chops
-
4 tbsp flour + 2 tbsp flour
-
4 tbsp butter
-
2 large onions, halved & sliced
-
2 cups sliced mushrooms
-
4 cloves garlic, minced
-
1 tbsp Worcestershire sauce
-
2 tbsp Dijon mustard
-
1 cup beef broth
-
1/4 cup heavy cream
-
2 cups shredded Gruyère
Instructions
Sprinkle 2 tbsp Noshejan Umami Unico equally amongst pork chops on all sides. Sprinkle the flour on all pork chops on all sides.
In a large skillet, add 2 tbsp butter and melt over medium-high heat. Sear the pork chops for 3 minutes per side, making them golden brown. Set aside.
In the same skillet, add the remaining butter. Melt over medium-high heat. Add the onions and mushrooms. Cook until caramelized. Add garlic and cook for one minute.
Push the onion mixture to the side of the pan and add the remaining 2 tbsp butter. Cook until melted. Add 2 tbsp flour to the butter, mix well, and allow to brown while mixing.
Add the remaining 2 tbsp Noshejan Umami Unico, the Worcestershire sauce, and Dijon mustard. Mix everything in the pan together.
Add the beef broth and mix very well until there are no clumps. Reduce heat to medium-low and cook for 15 minutes, thickening the sauce.
Add the heavy cream and mix well. Gently add the pork chops to the sauce, ensuring the sauce surrounds each piece. Pour some of the sauce on top of each chop. Top with Gruyère.
Cover the pan with a lid, reduce heat to low, and cook for 15 minutes. The internal temperature for the pork chops should be 145°.
Serve the pork chops covered in the gravy sauce. These go well with mashed potatoes!
Recipe Reflections (0)
No comments yet. Be the first to sprinkle some flavor into the discussion!