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!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.
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!)
Cook shallots in Olive oil a few minutes on medium heat. Salt and pepper and then brown the chops on both sides. Add in 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 hour 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.