Pork Chops in Garlic Mushroom Sauce

This was a favorite in the 70s and from time to time my Mom would make it. She served it with mashed potatoes but I've had it with scalloped potatoes which I think is yummier!

• 1 pound of boneless pork chops
• 1/4 teaspoon paprika
• kosher salt and ground black pepper to taste [omit salt for loso]
• 1/8 cup butter or EVOO -divided
• 4 ounces sliced fresh mushrooms
• 2 cloves garlic, minced
• 1/2 teaspoon Dijon mustard
• 1 tablespoons all-purpose flour
• 1 cup unsalted beef broth

1. Season both sides of pork chops with paprika, salt, and pepper.
2. Heat a large skillet over medium-high heat; add 2 tablespoons of butter (or oil). 
3. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. 
4. Remove pork chops from the skillet and set aside.
5. Melt the remaining butter in the same skillet over medium-high heat. 
6. Add mushrooms and cook until golden and excess moisture evaporates about 5 minutes. 
7. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
8. Add flour to the skillet, stirring to remove any lumps. 
9. Slowly add beef broth, whisking until incorporated. 
10. Season with salt and pepper. 
11. Reduce heat to medium and simmer, stirring often, until sauce thickens about 5 minutes. 
12. Check for seasoning again.
13. Return pork chops to the skillet and cook until heated through, about 1 minute. 
14. Serve hot.