Another yummy sounding winter recipe that I found after digging through my big box of recipes (that I really need to get sorted out.) Plus it sounded like a fairly easy one and I like those :) I did change it to suit my tastes AS USUAL!
4 (to 6) boneless chops about 1″ thick
1/2 cup flour, divided
1 1/2 teaspoons sweet paprika
1 teaspoon salt
1/4 teaspoon ground pepper
10 ounces sliced mushrooms (original recipe called for 8oz and I say the more mushrooms, the better!)
6 tablespoons butter, divided (I used unsalted)
1 tablespoon olive oil
1/2 cup chopped onion (I used a whole small shallot)
1/2 cup thinly sliced celery (I did not use, but did mic in about 1/4 teaspoon of celery seed)
1 cup chicken broth
1 cup milk (I used non-fat as that’s what in my house…probably even creamier with whole milk)
salt and pepper, to taste
2 tablespoons lemon juice
Preheat the oven to 350°.
In a wide, shallow bowl, combine 1/4 cup of the flour, the paprika, 1 teaspoon of salt, and 1/4 teaspoon of pepper; Stir to blend well. Dredge the chops lightly to coat all sides.
In a large skillet, melt 2 tablespoons of butter; add the mushrooms and cook until tender and golden brown. Remove to a plate and set aside.
Add 1 tablespoon of olive oil to the skillet and brown the pork chops on both sides, for about 3 to 4 minutes on each side. Remove the pork chops to a baking dish and set aside.
Add the remaining 4 tablespoons of butter to the skillet and add the onion and celery (seed). Cook, stirring, until onion is tender. Add the remaining 1/4 cup of flour to the skillet and stir to blend into the onion mixture. Add the chicken broth and milk and cook, stirring, until thickened. Stir in the mushrooms and add salt and pepper. Stir in the lemon juice.
Pour the sauce mixture over the chops in the baking dish. Cover tightly with foil and bake for 1 hour.
I served over Jasmine rice because I could live off of the saucy white rice combo :) This was DELICIOUS. It was like a homemade cream of mushroom recipe. So, less people (yes..talking to you pretentious foodies) might not be AS condescending about using not an actual can of cream of mushroom soup in a recipe. Maybe. But probably not. But then, if I cared about that, I’d probably not have a #zombiepocolypse supply of blue box mac and cheese in my pantry. :)