browned butter pork chops
Ingredients:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3 thick-cut, boneless pork chops
- 1 cup mushrooms, sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/4 cup all-purpose flour (substitute lupin flour to make keto friendly)
- 1 to 1 1/2 cups whole milk, can use heavy cream
- Salt and pepper to taste
Directions:
- In a large skillet over medium-low heat, heat the butter with garlic until melted
- Continue to heat until the butter foams, stirring constantly to prevent overflowing
- Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced
- Add the pork chops and cook on each side until cooked through (3-5 minutes per side, or until internal temperature reached 145°F)
- Remove the cooked chops to a clean plate and tent loosely with foil
- Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture
- Cook until the mushrooms are slightly softened and cooked
- Whisk in the flour until no lumps remain
- Slowly stir in the milk until the desired gravy consistency is achieved
- Season with salt and pepper to taste
- (With the heat still on low) return the pork chops to the gravy for about 5 minutes
- Serve and enjoy!
Notes:
Nutrition Facts: