Seared Pork Chops With Mushroom Gravy

Ingredients

• 4 center-cut pork chops
• 3/4 to 1 inch thick
• salt and pepper
• 2 teaspoons vegetable oil
• 3 tablespoons unsalted butter
• 1 lb white mushroom
• sliced
• 1 small onion
• chopped fine
• 3 tablespoons all-purpose flour (or Wondra)
• 2 cups low sodium chicken broth
• 2 teaspoons fresh thyme
• minced
• 1 tablespoon Dijon mustard

Instructions

1. Pat chops dry with paper towels and season with salt and pepper.
2. Heat oil in large skillet over medium-high heat until just smoking.
3. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
4. Transfer to plate and tent with foil.
5. In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
6. Sprinkle flour over mushrooms and stir to coat.
7. Slowly stir in broth, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.
8. Off heat, stir in mustard and season with salt and pepper.
9. Serve over chops and in dented mashed potatoes.