Ingredients
1/4 cup plus 2 teaspoons all-purpose flour, divided1/2 teaspoon salt1/4 teaspoon pepper4 bone-in pork loin chops (1 inch thick), trimmed2 tablespoons vegetable oil1/2 pound fresh mushrooms, sliced2 garlic cloves, minced1 cup beef broth1/2 teaspoon dried rosemary, crushed1/4 cup half-and-half cream1/4 cup sour cream1 tablespoon Dijon mustard
Preparation
In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
