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FOUR SEASONS BREEZE | JULY 2026 37 If you have any questions, call or text me at (951) 275-7081. Pork Chops with Mushroom Sauce Here is a great pork chop dish. The sauce adds an additional layer of flavor which transforms the meal to restaurant quality. Serve over rice, mashed potatoes or noodles. For that little extra touch, garnish with chopped fresh herbs of your choice, such as parsley, chives, or scallions. Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Serves 2-4 • 1-pound boneless pork chops • Kosher Salt and freshly ground black pepper to taste • 1/2 teaspoon paprika • 1/2 teaspoon dried rosemary or 1/2 Tablespoon fresh rosemary leaves, chopped • 4 Tablespoons butter or extra virgin olive oil, divided • 4 ounces white or cremini mushrooms, cleaned and sliced • 2 cloves garlic, minced • 3/4 teaspoon Dijon mustard • 1 Tablespoon all-purpose flour • 1 cup chicken or beef broth INGREDIENTS DIRECTIONS 1. Season both sides of the pork chops with salt, pepper, paprika, and rosemary. 2. Heat a large (12 inch) skillet over medium-high heat, add 2 Tbs butter or oil to the pan. When the butter is melted and hot add the chops. Cook 2 to 4 minutes per side until nicely browned and no longer pink in the middle (the internal temperature of the chops should be about 155 degrees). Remove the pork chops to a platter and cover with foil to keep warm. 3. Melt the remaining butter or oil in the skillet over medium-high heat (do not wipe out the skillet). Add the mushrooms and cook, stirring occasionally, until golden brown and all the excess moisture has evaporated, about 5 minutes. Stir in the garlic and mustard. Cook stirring, until the garlic is fragrant, about one minute. 4. Add the flour, stirring to remove any lumps. Slowly add the broth, whisking the mixture constantly until everything is incorporated and the sauce is smooth. Taste and add salt and pepper, if needed. Reduce heat to medium and simmer, stirring often, until the sauce thickens, about 5 minutes. Taste again, adjust seasoning, if needed. 5. Return pork chops and any accumulated juices to the pan. Cook until the chops are heated through, about one minute. Serve.

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