Lightly salt and pepper pork chops. Heat large
skillet over medium high heat. Add one TB oil and 1
TB butter to skillet. Sear pork chops in hot
skillet for 2 to 3 minutes on each side. Remove
chops from skillet, cover to keep warm.
Add additional TB of butter to pan and reduce heat
to medium. Add mushrooms and onions. Saute until
slightly brown, about 5 minutes.
Combine beef and chicken stock in a measuring cup.
Whisk in flour until no lumps remain. Pour into
mushroom/onion mixture. Simmer until thickened,
about 2 to 3 minutes.
Reduce to medium-low heat. Add chops back in and
cook uncovered for about 10 minutes or until
internal temp of chops reaches 145 degrees.
Originally Submitted
4/8/2021
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