2 thick pork chops
2 tablespoons olive oil plus more if needed
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
6 oz brown mushrooms, sliced
4 tablespoons flour
4 tablespoons butter
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
In a large skillet on med/high heat add the olive oil. Season the pork chops with salt and pepper, then sprinkle on Parmesan cheese and pat it down. Brown all sides and cook until a golden brown 15-20 minutes. Check doneness internal temperature should reach 145F. Remove to a plate, cover with foil.
Add the mushrooms and another tablespoon of oil, if needed. Cook until brown about 3 minutes. Remove from skillet. Add the flour and butter and stir to combine. Add in the broth, heavy cream, Worcestershire sauce and Dijon mustard and whisk until combined. Let simmer until thickened. About 10 minutes. Add the pork chops and mushrooms back in the sauce. Cook on medium until pork chops and mushrooms have reheated. Taste test to see if additional salt and pepper are needed.