Pork chops are good, and mushrooms are good, so combining the two must be delicious. The mushroom gravy in this recipe is a nice saucy addition to the other white meat.

Ingredients

• 4 pork chops
• Kosher salt
• Fresh-cracked black pepper
• 4 tbsp. butter, divided into 2-tbsp blocks
• 1 tbsp. flour
• 3/4 cup chicken stock
• 3/4 cup heavy cream
• 8 oz. mushrooms, chopped fine — use whatever kind of mushrooms you like for this.

Process

1. At least 30 minutes before cooking, season the pork chops liberally with kosher salt and crushed pepper. If you prefer, you may instead season them with Pork Rub! Cover and store in the refrigerator.
2. Heat a cast-iron skillet over medium heat. Retrieve the pork chops.
3. Once the skillet is hot, add 2 tbsp. butter to the pan and use a brush to coat the bottom of the pan with the melted butter.
4. Add the pork chops to the pan. Cook about 4 minutes per side or to an internal temperature of at least 160 degrees. Remove the cooked chops from the pan and set aside on a resting rack.
5. Add the remaining 2 tbsp. butter to the pan. Using a whisk, scrape the bottom of the pan to loosen any tasty bits that have cooked onto the skillet.
6. Once the butter is melted, add the flour. Whisk aggressively. The flour and butter will become a paste called a roux. Keep the whisk moving or the roux will scorch.
7. Pour the 1/2 cup of chicken stock into the pan, whisking continuously. Once the roux is incorporated into the stock, add the cream. You can slow down on the whisking and turn off the burner now.
8. Add the chopped mushrooms, and stir the mixture gently every 30 seconds or so while it coagulates. The mushrooms will help the mixture thicken. Using a kitchen spoon, taste the gravy and season with garlic salt and pepper to taste.
9. Serve the pork chops with a ladle of the mushroom gravy on top. These chops go great with a refreshing salad, baked potatoes, french fries, or tater tots!

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