Ingredients:
4 pork chops ( 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 cup soft breadcrumbs
1/4 cup minced parsley
2 cloves garlic, minced
1/4 cup minced onions
8 ounces 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) cans beef broth
Directions:
Sprinkle both side of pork chops evenly with salt and pepper.
Cook chops in 1 tbsp hot oil in oven proof skillet for 2 to 3 minutes each side; remove skillet from heat; brush tops of chops evenly with Dijon mustard.
Combine breadcrumbs, parsley, garlic and remaining 2 tbsp olive oil in med bowl; press crumb mixture evenly over tops and sides of chops; return to skillet.
Bake at 400 degrees 10 to 12 minutes or until done; remove skillet from oven; remove pork chops from pan and keep warm.
Saute onions and mushrooms in skillet over high heat 7 to 8 minutes.
Reduce heat to med-low,add flour and cook, whisking constantly, 1 minute.
whisk together wine and tomato paste; add to skillet, whisking constanly.
whisk in broth& cook, whisking constantly, 5 minutes or until mixture is thickened.
Spoon sauce over chops.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.