Braised Pork Chops for 2

shared by Patty H.  (The unusual ingredients caught my eye so I wondered how this would turn out but we absolutely loved it!  The pork chops were tender, melt-in-your-mouth and the sauce was awesome.  No taste of dill pickles at all ! This made two meals for us. )

Ingredients:

4 boneless pork chops

2 tablespoons butter, divided

1 tablespoon extra virgin olive oil

1/2 cup chopped onion (I used more onion than this)

1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons prepared mustard

3/4 cup beef broth, heated

1 heaping tablespoon chopped dill pickle

2 teaspoons lemon juice

Kosher salt and coarse ground black pepper, to taste

Preparation:

1.     In a large skillet, heat 1 T, butter and 1 T. olive oil over medium heat.

2.     Add the pork chops and brown on both sides. Remove the chops to a plate and set aside

3.     Add the remaining tablespoon of butter to the pan; add onion and saute for 3 minutes, or until the onion is translucent

4.     Add the flour and mustard. Cook, stirring, for 1 minute. While stirring constantly, gradually add the heated beef broth, chopped pickle, and lemon juice.

5.     Continue to simmer, stirring frequently, for 5 minutes. Taste the sauce and add salt and pepper, as needed. (I added ¼  tsp. coarse ground pepper and ½ tsp. Kosher salt)

6.     Return the pork chops to skillet; spoon sauce over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, or until pork chops are tender.

7.     Serves with noodles