Sometimes you need a little comfort, and these pork chops deliver. They are hearty for a chilly evening, but can be made in less than 30 minutes.
½ pound mushrooms sliced
1 small onion sliced
1 rib celery small dice
2 carrots small dice
2 pork chops (bone-in or boneless)
2 cups chicken stock
2 Tbsp flour
1 Tbsp Olive Oil
Salt and Pepper to taste
Heat a heavy pan with the olive oil. Once warm, add the onion, celery, and carrot. Saute until soft. Add some salt.
Add flour and cook for about 2 minutes. Add chicken stock and bring up to a boil stirring as it thickens. If it is too thick, add more stock. It should be like a thick soup.
Add mushrooms and cook for 2 minutes. Then add pork chops. Bury the chops into the sauce. Cover and cook until the pork registers 145℉.
You will want to stir a couple of times while the pork chops are cooking to ensure the sauce doesn’t stick or over thicken. Taste the sauce and adjust seasoning.
Serve the pork chop covered with the sauce.
Note: You can add green bell peppers instead of carrots if you’d like or substitute chicken or beef for the pork.
The picture above shows the pork chop served with brown rice and roasted cauliflower.