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Pork chops in mushroom gravy
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Pork Chops in Mushroom Gravy

Ingredients

  • Olive oil for sauteing
  • Salt for seasoning

The Pork Chops

  • 6-8 thin slice pork chops brined
  • 1 teaspoon Clubhouse Garlic & Onion Seasoning Mix
  • 1 teaspoon Clubhouse Herb & Pepper Mix

The Gravy

  • 1 small onion chopped fine
  • 4 ounces white mushrooms chopped small
  • 2 teaspoons Clubhouse Garlic & Onion Seasoning Mix using 1 teaspoon at a time
  • 2 tablespoons flour
  • 2 cups vegetable stock
  • 2 teaspoons Clubhouse Herb & Pepper Mix
  • 1 teaspoon dry mustard powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon hot smooth dijon mustard
  • 1/2 cup cream room temperature
  • Few dashes worcestershire sauce

Instructions

The Pork Chops

  • Combine the two seasoning mixes and sprinkle over both sides of the pork chops. Drizzle a large frying pan with olive oil and brown both sides of the chops.
  • Remove from the pan and place in an casserole dish.

The Gravy

  • Drizzle the frying pans you just removed the pork chops from with olive oil and saute the onions until they turn soft.
  • Add the mushrooms and sprinkle with 1 teaspoon of the Garlic and Onion seasoning mix. Saute until the mushrooms are browned and half the size.
  • Add the flour and mix.
  • Deglaze the pan with a bit of the stock. Then add the remaining stock and spices and bring to a light boil.
  • Turn down the temperature to medium and simmer for 5 minutes. Whisking occasionally.
  • Add the cream and simmer an additional 5 minutes, whisking occasionally.
  • Season with salt if needed.
  • Pour the gravy over the top of the chops in the casserole dish.
  • Cover with tinfoil and bake at 350F for 1 hour