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
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.