Pork Chops & Mushrooms in a Creamy Mustard Maple Sauce

This one skillet pork dish is quick and family friendly. Served alongside roasted potatoes or on a bed of rice, the sauce and tender chops are too good for words.

Ingredients
 4 - 6 oz bone-in centre loin chops
 1 tsp dried thyme leaves
 ¼ tsp each salt and pepper
 1 Tbsp canola oil
 ½ cup onion, diced
 2 cloves garlic, minced
 3 cups sliced button mushrooms
 ¼ cup white wine
 ½ cup chicken stock
 2 Tbsp Dijon mustard
 1 tsp yellow mustard seed
 1 Tbsp maple syrup
 1 tsp finely chopped rosemary
 ½ cup whipping cream
 2 Tbsp chopped fresh parsley
 salt and pepper to taste

Instructions
1

Place the pork chops on a plate and sprinkle both sides of each pork chop with thyme, salt and pepper.

2

Heat a large skillet over medium high heat and add the oil. When it is hot, add the chops and fry for about 3-4 minutes per side. Remove to a clean plate. Depending on the size of your chops and skillet, you may have to fry the chops in batches.

3

Add the onion to the skillet, and sauté for a few minutes.

4

Stir in the garlic and mushrooms. If there is not enough fat in the skillet, add another tablespoon of oil. Sauté the vegetables for about 5 minutes, until the mushrooms have released their juices.

5

Stir in the wine and scrape up any brown bits from the bottom of the pan. Simmer for a minute or two, then pour in the chicken stock, both kinds of mustard, maple syrup and rosemary. Simmer for 5 minutes, stirring occasionally.

6

Stir in the cream and simmer another 5 minutes until slightly thickened.

7

Add the parsley and season to taste with salt and pepper.

8

Return the pork chops to the pan and warm through for a few minutes.

9

Serve the chops with the mushroom sauce on top.

Substitutions
10

Can use chicken stock if you don’t have white wine handy.

Use brandy instead of white wine.