Pork Chops with Mushroom Cream Sauce

The original recipe calls for chicken breasts, but I happened to have pork chops today.  Also, this recipe is versatile in that you can use whatever mushrooms you have on hand.  The original recipe includes shiitakes, today I used trumpets, and I'm guessing this would even be good with plain ol' white button shrooms.  I added a little bit of flour to thicken it up and make it more "creamy," especially since I used skim milk instead of cream.

Pork Chops with Mushroom Cream Sauce
Adapted from this recipe.

Ingredients:

• 1 tablespoon olive oil
• 4 medium boneless pork chops, all visible fat removed
• Tastefully Simple Seasoned Salt
• 1 medium shallot, minced
• 2 10-oz. packages of trumpet shrooms, sliced (thick or thin depending on your preference)
• Tastefully Simple Onion Onion
• 1 teaspoon whole wheat flour
• 1 cup skim milk

Directions:

• Heat a pan with olive oil.  Season both sides of pork chops with TSSS.  Cook chops in skillet, about 5 minutes on each side, or until internal temperature is 145 degrees F.  Transfer chops to a plate and tent with aluminum foil to keep warm.
• Add shallots and shrooms to the pan and season to taste with TSOO and more TSSS.  Sauté for about 5-7 minutes until soft.
• Sprinkle flour over the shrooms and stir to incorporate.
• Add the milk and scrape up any brown bits from the pan.  Bring to a boil, then lower the heat.  Simmer for a minute or two until sauce thickens.
• Pour mushroom sauce over the pork chops and serve.