Ingredients
Scale
- 4 thin-cut boneless pork chops
- 1 egg
- ½ cup all-purpose flour
- 2 teaspoons seasoning salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced button mushrooms
- 1 cup chicken broth
- 2 tablespoons flour
- ¼ cup milk
- salt and pepper (to taste)
Instructions
- Preheat the oven to a warm setting. In a bowl beat the egg. In a shallow plate or pie dish combine flour and seasoning salt. Dip the pork chops first in the egg then dredge in the flour to coat completely. Transfer to a plate and allow the pork chops to sit for 15 minutes.
- Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter has melted, fry the pork chops until browned on both sides and cooked through (the internal temperature has reached 145 degrees F.), about 3-4 minutes per side. Transfer to an ovenproof dish and place into the oven to keep warm.
- Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top of the mushrooms and stir to combine. Cook for 1 minute. Whisk in the chicken broth and milk. Cook until thickened. Season with salt and pepper to taste.
- Place the cooked pork chops onto the serving platter spoon the mushroom gravy over the top.