![Pork chops with mushrooms and shallots soy free egg free](https://static.wixstatic.com/media/bf4935_9d9e721a52a748ccae564551dda46130~mv2.jpg/v1/fill/w_120,h_160,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/bf4935_9d9e721a52a748ccae564551dda46130~mv2.jpg)
Ingredients
1 tsp butter
4 pork loin chops (bone-in, trimmed or 1 lb (boneless))
1/2 tsp kosher salt
fresh black pepper
1/4 cup chopped shallots
1 cup low sodium chicken stock
10 oz sliced baby bella mushrooms
1 tbsp Dijon mustard (Due to mustard allergy, I substitute for freshly grated horseradish)
2 tbsp chopped fresh parsley
Directions
In a large frying pan heat the butter over moderately low heat.
Season pork with salt and pepper.
Raise heat to medium and add the chops to the pan and sauté for 7 minutes.
Turn and cook until chops are browned and done to medium, about 7-8 minutes longer or until the pork reads 160F in the center.
Remove the chops and put in a warm spot.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes.
Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done.
Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.