Panned  Pork Chops with Brown Mushroon Sauce

Ingredients

• 6 ea  Thin Cut boneless pork chops
• 2 1/2 cups All Purpose flour
• 1/3 Cup Seasoning Salt
• ¼ Cup Vegetable or Olive Oil (Not Extra Virgin)
• ¼ Cup  All Purpose flour
• 8 oz  Mushrooms (Sliced)
• 4 tbsp Butter
• 2 cups Beef or Chicken Stock

Method

Heat skillet over med-high heat and add oil.  In a container mix 2 cups of flour and ½ the seasoning salt together and set aside.  Using a meat mallet, pound chops to ¼ inch then dredge chops in flour mixture.  Place chops in to skillet lightly browning each side for approx 2-3mins per side.   Once browned, remove chops from pan then adding sliced mushrooms, butter and the remaining flour and seasoning.  After butter is melted and flour is combined slowly add beef stock stirring to incorporate together.  Return  pork chops  back to pot turning fire to medium heat and cook additional 5 mins.   Ready to serve over rice or by itself.