Pork Chops in Garlic Mushroom SaucePrep: 10 mins Cook: 20 mins Total: 30 mins Servings: 8 Yield: 8 servings
2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth
Season both sides of pork chops with paprika, salt, and pepper.
Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot. ©Allrecipes.com
Valentine Night Strawberries
Prep: 15 mins Total: 15 mins Servings: 18
20 fresh strawberries
1 (3 ounce) package cream cheese, softened
2 tablespoons chopped walnuts
1 ½ tablespoons confectioners’ sugar
Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry.