Pork tenderloin is such a tender and versatile cut of meat. It’s often on sale so it ends up in my shopping cart quite a lot. I am always looking for different ways to serve it. I love how easy this recipe is to whip up. It’s a nice surprise to have such a tasty meal come together so quickly using so few ingredients. It’s the perfect weeknight meal when time is tight and you want to get a tasty meal on the table in short order.
Start by cutting a pork tenderloin into thirds. Pork tenderloin typically comes two to a package. This recipe is easy to double and leftovers are great reheated for lunch the following day!
Use the palm of your hand and smush each piece flat. Smush is not a technical team but that’s exactly what you are doing…LOL. This smushing technique will form the pork tenderloin pieces into nice thick steakhouse style chops.
Season pork chops liberally with salt and pepper.
Dredge chops in flour to coat them completely, shaking off excess flour.
Melt butter in a large skillet over medium heat.
Fry pork chops until golden brown on both sides. Remove from skillet and keep warm.
You aren’t trying to cook them completely through at this point, just browning them. They will finish cooking at the end.
Add 2 more tablespoons butter to the skillet. Add mushrooms.
Cook until they release all their liquid and begin to brown slightly along the edges. About 8-10 minutes.
Add cream cheese, dijon mustard and water to the mushrooms in the skillet.
Stir and heat to make the gravy. Continue to stir until there are no lumps of cream cheese in the gravy, scraping up any browned bits in the bottom of the pan.
Return pork chops to the skillet. Coat chops with the cream sauce.
Reduce heat to low and cover pan.
Simmer chops until cooked through, about 5-10 minutes. Add additional water to thin the sauce if it gets too thick.
Serve chops topped with sauce and a side of mashed potatoes or with a side of skillet fried potatoes.
Learn how easy it is to make the Worlds Best, Creamiest, Fluffiest, Mashed Potatoes.
Give this recipe a try, you will be pleasantly surprised at how tender and delicious it is. The pork is tender and juicy and topped with a creamy mushroom sauce. This one is a winner at our house and makes an appearance on our dinner table often.
A winner, winner pork chop dinner!!!
Mushroom Dijon Pork Tenderloin
Equipment
- cast iron or heavy bottom skillet
Ingredients
- 1 pork tenderloin
- salt & pepper
- ½ cup flour
- 4 tbsp butter
- 8 oz sliced mushrooms
- 4 oz cream cheese
- 4 tbsp mustard
- ½ cup water
Instructions
- Cut a pork tenderloin into thirds.
- Use the palm of your hand and smush each piece flat.
- Season pork chops liberally with salt and pepper.
- Dredge in flour to coat completely, shaking off excess flour.
- Melt butter in a large skillet over medium heat.
- Fry pork chops until golden brown on both sides. Remove from skillet and keep warm.
- Add 2 tablespoons butter to the skillet.
- Add mushrooms and cook until they release all their liquid and begin to brown slightly along the edges. About 8-10 minutes.
- Add 4 oz cream cheese, 4 tablespoons dijon mustard and half cup water to the mushrooms in the skillet.
- Stir and heat to make gravy. Continue to stir until there are no lumps of cream cheese in the gravy, scraping up any browned bits in the pan.
- Return pork chops to the skillet. Coat chops with the cream sauce.
- Reduce heat to low and cover pan.
- Simmer chops until cooked through, about 5-10 minutes. Add additional water to thin sauce if it gets to thick.
- Serve chops topped with sauce and a side of mashed potatoes or with a side of skillet fried potatoes.
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