- 4 (1-inch-thick) bone-in pork chops
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil, divided
- 2 tablespoons Dijon mustard
- 1 cup soft breadcrumbs
- 1/4 cup minced parsley
- 2 garlic cloves, minced
- 1/4 cup minced onion
- 1/2 (8-ounce) package sliced fresh mushrooms
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 teaspoon tomato paste
- 1 (14 1/2-ounce) can reduced sodium beef broth
How to Make It
Sprinkle both sides of pork chops evenly with salt and pepper.
Cook chops in 1 tablespoon hot oil in a nonstick, ovenproof skillet over medium-high heat 2 to 3 minutes on each side. Remove skillet from heat. Brush tops of pork chops evenly with Dijon mustard.
Combine breadcrumbs, parsley, garlic, and remaining 2 tablespoons olive oil in a medium bowl. Press crumb mixture evenly over tops and sides of pork chops.
Bake at 400° for 10 to 12 minutes or until done. Remove skillet from oven; remove pork chops, and keep warm.
Sauté onion and mushrooms in skillet over high heat 7 to 8 minutes. Reduce heat to medium low, add flour, and cook, whisking constantly, 1 minute. Whisk together wine and tomato paste. Add to skillet, whisking constantly. Whisk in broth, and cook, whisking constantly, 5 minutes or until mixture is thickened. Arrange pork chops on individual plates, and spoon sauce on top.