Pork loin chops with creamy mushroom sauce

Tip: tap a step to mark it as done.

1. Pound the pork chops with a meat mallet and season lightly on both sides with salt and pepper.
2. Make 3 to 4 small cuts around the edges of each chop to keep it from curling and help it cook evenly.
3. Heat the oil in a deep skillet and sear the chops on both sides over high heat until golden brown. Remove the seared chops from the skillet and reduce the heat.
4. Sauté the chopped onion and garlic in the pan drippings until translucent. Add the washed, sliced mushrooms and a little water, then cover and simmer until tender.
5. Place the chops on top of the tender mushrooms, pour in the broth, and simmer, covered, for about 10 minutes.
6. Meanwhile, whisk together the flour, sour cream, mustard, and a few tablespoons of hot broth in a bowl to make a thickening mixture.
7. Remove the tender chops again and stir the sour cream mixture into the mushrooms. Bring the sauce to a boil and let it bubble for 1 to 2 minutes. Finally, adjust the salt and add pepper if needed.

Tip: Pound the pork loin chops through plastic wrap or inside a plastic bag to keep them from tearing and give them an even thickness, so they cook evenly during the brief simmer.

This recipe was translated from the Slovak original: Bravčové karé na smotanových šampiňónoch – do pol hodiny