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This is an easy dish to make and taste great after having turkey all week! I pair it with steamed organic Brussel Sprouts in pasture garlic butter...no can of soup in this one!
*I use the electric skillet for this recipe.
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Ingredients
- 4 to 6 large center cut Pork Chops
- 2 Tablespoons olive oil
- 1/2 shallot chopped
- 3 Cloves Garlic chopped
- 2 cups of Pacific Gluten-free Chicken Stock
- 1 teaspoon Bob Red Mills All Purpose Gluten Free Flour
- 1 teaspoon Lea & Perrins gluten-free Worcestershire
- 1 Cup of Crimini mushrooms sliced I love Crimini because they have much more flavor!
- 2 cups of Pacific Gluten-free Chicken Stock
- 1 teaspoon Bob Red Mills All Purpose Gluten Free Flour
- 1 teaspoon Lea & Perrins gluten-free Worcestershire
- 1 Cup of Crimini mushrooms sliced I love Crimini because they have much more flavor!
Ingredients
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Instructions
- Cook shallots in Olive oil a few minutes on medium heat. Salt and pepper and then brown the chops on both sides. Add the garlic, mushrooms.
- Stir flour with some of the broth and the Worcestershire until a thick paste. Pour in the chicken broth and the flour paste to thicken. Add kosher salt and garlic pepper to your taste.
- Cook on medium heat, or 300 on the skillet covered for about 1 /2 hours then lower a bit to simmer for about 1 ½ hours.
- A good side dish is cut up fresh organic Brussel Spouts steamed with some pasture butter.
Recipe Notes
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