How to make it

  • 1. In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
  • 2. In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.
  • 3. In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
  • 4. Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
  • 5. Sprinkle with fresh thyme and serve over hot mashed potatoes.

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