Submitted by James (J.T.) Nangle, Branson, Mo.
• 2 pounds boneless pork chops
• 4 to 6 cloves minced garlic
• 1/2 tsp paprika
• 1 Tbsp Dijon mustard
• A dash or two of salt
• A dash or two of fresh ground black pepper
• 1/2 C butter (or more)
• 2 Tbsp all-purpose flour
• 8 ounces sliced fresh mushrooms
• 2 C beef or vegetable broth
• 1 C dry red wine
Heat Dutch oven sitting on glowing charcoal. Start by seasoning both sides of the pork with paprika, salt and pepper. Make sure Dutch oven is hot enough to fry ingredients Put 2 to 3 Tbsp butter in Dutch oven and place chops in when melted. Cook chops 2 to 3 minutes per side, remove and set aside. Add remaining butter to Dutch oven and bring to frying temperature. Sauté mushrooms until browning begins, add garlic and mustard. After 1 to 2 minutes, add broth, wine and sprinkle in flour, stir occasionally. After the reduction of moisture/liquids, the mixture will thicken. Return pork chops to the mixture and cook for 1 to 2 minutes. Serve hot.
