During my time in restaurants, I learned the importance of a complete bite — the components of a dish coming together as one. These components complement one another, creating balance. One left out ingredient changes the composition of the dish, or if enjoyed on its own, tastes flat or underseasoned. This recipe is all about layered flavor, but is easy to make. Searing the pork before finishing it in the oven adds a crusty texture and traps moisture, while the seasoned dredge flavors the pork and adds to the gravy. The gravy is flavorful, but on its own you instinctively want to add more salt — don’t. Once the gravy is poured on top of the pork chop, the salt flavoring the protein melds with the gravy making a cohesive, well-balanced bite. The recipe can easily be adapted for more or less people. 

Pork Chops with Mushroom-Shallot Gravy
Serves 4

Ingredients
4 bone-in or boneless pork chops
Salt and ground black pepper, to taste
½ cup plus 2 tablespoons all-purpose flour
¼ teaspoon chili powder (optional)
3 teaspoons paprika
¼ cup neutral cooking oil
½ pound cremini mushrooms, sliced
½ shallot, chopped
4 garlic cloves, minced
4 tablespoons unsalted butter
2 cups chicken broth
2 tablespoons heavy cream or coconut milk
1 tablespoon dried parsley
¼ teaspoon dried thyme 

Directions 

1. Preheat the oven to 400°F. Season pork chops with salt and pepper and set aside. Insert a wire rack in a baking sheet, set aside. 
2. In a wide bowl, whisk together ½ cup flour, chili powder, 1 teaspoon paprika, 1 tablespoon salt, and 2 teaspoons black pepper.  Working one at a time, dredge the pork chops in the flour mixture and gently shake off the excess. Transfer to a plate.
3. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Working in batches, sear pork chops until browned, 3 minutes per side. Transfer pork chops to the prepared baking sheet. Once seared, bake chops for 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part reads 145°. 
4. Meanwhile, in the same skillet used to sear chops, add mushrooms and cook over medium heat until browned, stirring occasionally, about 2 to 4 minutes. Add 1 tablespoon butter and shallots, then season with salt and pepper and cook for 1 to 2 minutes or until slightly caramelized and translucent. Add garlic and cook until fragrant, about 1 minute. Transfer mushroom-shallot mixture to a medium bowl. 
5. In the same skillet, melt remaining butter over medium heat. Add remaining flour and whisk constantly, cooking for 1 minute, until smooth. While continuing to whisk, slowly add broth until smooth. Lower heat to medium-low and add mushroom-shallot mixture to the skillet. Simmer until the sauce thickens, about 1 to 2 minutes. 
6. Add cream, parsley, thyme, and remaining paprika, and simmer on low for 2 minutes. Taste and adjust seasoning with salt and pepper. Don’t over salt. 
7. Arrange pork chops on a platter or individually on plates and spoon the mushroom-shallot sauce on top just before serving.

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