- 2 bone-in pork chops (thick cut)
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms (stems removed and finely sliced)
- 1/4 cup red onions (finely chopped)
- 1/2 teaspoon dried thyme
- 2 cloves garlic (minced)
- 1/2 cup red wine (like merlot or pinot noir)
- 2/3 cup beef broth (low sodium)
- 1/2 tablespoon flour
- 1/2 teaspoon kosher salt
- 3 black pepper (cracks of fresh)
- Make the spice rub for the pork chops: by combining the paprika and next 3 ingredients in a small bowl, mix well. Season the pork chops with the spice rub and salt on both sides. Let sit at room temperature for 20 minutes so the rub can marinate down into the pork chops.
- Meanwhile: preheat a medium size steel or cast iron pan over medium heat with 1 tablespoon of butter. Add the mushrooms, onions, thyme, and cook for 15 minutes, stirring often. Add the garlic, and cook another 3 to 5 minutes, or until the mushrooms have wilted down considerably. Add the wine and cook until almost all of it has evaporated, about 2 to 3 minutes. Add the beef broth, lower the heat to medium-low, and cook until the liquid has reduced by one-third, about 5 to7 minutes. Take the remaining 1/2 tablespoon of butter and mash it together with the flour using a fork, this will help thicken the sauce. Add the flour-butter mixture to the pan and stir well. Cook for 3 to 5 minutes until the wine thickens up to a sauce-like consistency.
- To cook the pork chops: pre-heat oven to 400 degrees F. Preheat a cast iron pan over medium-high heat for 3 minutes along with 1 tablespoon of vegetable oil. Sear the pork chops on the first side for 2 minutes, making sure not to touch them once they go in the pan. Flip, and immediately put the pan with the chops in the oven for 10 to 12 minutes, or until the internal temperature reaches 145 degrees F. The National Pork Board recommends to cook pork chops, loin roasts, and pork tenderloin to an internal temperature between 145 F. and 160 F., followed by a three minute rest.
- Remove from oven and let the chops rest on a clean plate for 5 minutes so the juices can re-distribute. Serve chops with the sauce and enjoy!