Ingredients
3 tablespoons all-purpose flour, divided1/4 teaspoon rubbed sage1/4 teaspoon pepper2 boneless pork loin chops1 tablespoon canola oil1 tablespoon butter8 medium fresh mushrooms, quartered1 cup beef broth2 tablespoons dry sherry or additional beef broth
Preparation
In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.
