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:
- Heat the oven to 425°F. On a large rimmed baking sheet, toss the mushrooms with 1 tbsp oil. Season with salt and pepper to taste. Bake for 10 minutes. Move the mushrooms to one side of the pan and add the broccoli. Toss with 1 tbsp. oil. Season with salt and pepper to taste. Roast until vegetables are golden brown and tender, 12 to 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat the remaining tablespoon of oil. Season the pork with salt and pepper to taste. Cook for 4 to 5 minutes per side, or until an instant-read thermometer reads 140°F. Transfer to a platter and tent with foil; reserve skillet.
- Cook, stirring occasionally until shallots are soft, 3 to 4 minutes. Add flour and cook, stirring constantly, for 1 minute. Simmer for 2 to 4 minutes, or until the stock has thickened and decreased to about 1/2 cup. Remove from the heat and mix in the crème fraîche, Dijon mustard, and thyme. Season with salt and pepper to taste. Serve pork covered with pan sauce and roasted veggies alongside.
