While visiting the husbands parents over the holidays, I found myself drooling over a Taste of the South magazine, cast-iron issue. Luckily it appeared in my suitcase and made its way back to Nashville with me ;). I have many recipes marked to try but decided to start with this pork chop dish. I'm trying to expand our weekly dinners and get out of the chicken or pasta rut that we often find ourselves in. This dish turned out great, was easy to prepare, and inexpensive. Winner winner pork chop dinner!
- 8 boneless pork loin chops (thinly sliced)
- garlic salt
- black pepper
- 1/4 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon Worcestershire sauce
1. Sprinkle pork chops on both sides wit garlic salt and black pepper. Then sprinkle with 1/4 cup of flour.
2. Heat a large cast-iron skillet over medium-high heat until very hot then add oil. Add pork chops in two batches. Cook for about 2 minutes per side. Transfer pork to a plate and keep warm.
3. Add remaining 2 tablespoons of flour to skillet and whisk until browned. Whisk in chicken broth and cook until the flour and broth mixture starts to thicken. Reduce heat to low and add heavy cream, mustard, and Worcestershire sauce. Add salt and pepper to taste.
4. Return pork chops to pan and simmer until heated through (about 2 more minutes on each side.)