- 6-8 pork chops
- salt and pepper
- 3/4 cup all purpose flour and 3 tablespoons, divided
- 3 tablespoons olive oil
- 2 tablespoons butter, divided
- 16 ounces mushrooms, sliced
- 1 small red onion, sliced
- 5 (or more) dashes of Worcestershire sauce
- 3 cloves garlic, crushed
- 1 small sprig rosemary or 1 teaspoons of dried rosemary
- 1 1/2 cup beef broth
- 1 cup plain Greek yogurt or sour cream
- 2 cups fresh baby spinach
- fresh parsley for garnishing, optional
- Sprinkle salt and pepper on each side of all the pork chops. Combine 3/4 cup of flour with more salt and pepper in a wide shallow dish. Dredge each pork chop into the flour mixture on both sides. Set aside on a plate.
- Preheat a large skillet with oil and 1 tablespoon butter on medium-high heat. Once the butter has melted, place each pork chop in the skillet and brown each side until golden brown. (May take about 3-5 minutes on each side, depending upon how thick your chops are or how hot your pan is.) Then place them on the plate off to the side.
- Put the heated skillet back on medium-high heat with 1 tablespoon of butter. {Do not wipe out the pan.} Saute mushrooms and onions with the dashes of Worcestershire sauce and stir occasionally for 5 minutes. Add garlic and rosemary with 3 tablespoons of flour and give it a stir.
- Pour beef broth over the mushroom mixture and stir. It will begin to slightly thicken while simmering for 5 minutes. Gently add in the Greek yogurt until combined. Fold in the spinach.
- Set the cooked pork chops in the sauce and simmer for 3 more minutes and serve.
Source: Simply Gloria
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