Ingredients

Pork

• 4 boneless pork chops or pork loin cutlets

• Kosher salt and black pepper, to taste

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ cup all-purpose flour

• 2 Tablespoons olive oil

• 1 Tablespoon butter

Mushroom Cream Pan Sauce

• 8 ounces mushrooms, sliced

• 1 small shallot, minced

• 2 garlic cloves, minced

• ½ cup white wine or chicken stock

• ¾ cup chicken stock

• ½ cup heavy cream

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce, optional

• 2 Tablespoons cold butter

• 1 Tablespoon chopped parsley

• 1 teaspoon chopped thyme

• Kosher salt and black pepper, to taste

Instructions

Prepare the Pork

Place the pork cutlets between sheets of plastic wrap or parchment paper and pound to approximately ¼ inch thick.

Season both sides with Kosher salt, black pepper, garlic powder, and onion powder.

Lightly dredge each cutlet in the flour, shaking off any excess.

Heat a sauté pan over medium-high heat on a Wolf Dual Fuel burner. Add the olive oil and butter.

Sear the pork cutlets for 3 to 5 minutes per side, or until golden brown and cooked through.

Transfer the pork to a plate and allow it to rest.

Make the Mushroom Cream Pan Sauce

Using the same pan, add the mushrooms and cook until browned and their moisture has evaporated, about 3 to 4 minutes.

Add the shallot and garlic and cook for 1 minute.

Deglaze the pan with the white wine or chicken stock, scraping up any browned bits from the bottom of the pan.

Add the chicken stock, heavy cream. Dijon mustard, and Worcestershire sauce, if using.

Continue simmering until the sauce is thick enough to lightly coat the back of a spoon.

Reduce the heat to low and stir in the cold butter until fully incorporated.

Finish with the parsley and thyme. Taste and adjust the seasoning with additional Kosher salt and black pepper if needed.

Serve

Return the pork cutlets to the pan for about 30 seconds to coat with the sauce, or spoon the mushroom cream pan sauce over the pork just before serving.