Dijon Pork Chops with Mushroom & Green Bean Gravy

I am a HUGE fan of one pot meals and meals that combine the meat and veggies into one dish. This Dijon pork chop recipe does just that. Dijon can be an overwhelming flavor so I like to use it sparingly. The white wine in this recipe tones down the Dijon just enough so that you taste it but it's not all you taste.

My husband grew up in Hawaii so rice is a staple in our meals. The gravy in this is perfect over white  or brown rice.

The skillets I use are exclusively cast iron. They are versatile and hold heat well and evenly. I've picked up a couple at antique shops over the years, but the ones I've gotten on Amazon from Lodge, like this one are just as sturdy as the old ones I've picked up. Plus Lodge is made in the good old USA!
 
Dijon Pork Chops with Mushroom  & Green Bean Gravy
Prep time = 5-10 minutes
Cook time = 35 minutes
Preheat oven to 200 degrees

Ingredients:

• 2 Tbsp butter
• 3-4 boneless pork chops (We are empty-nesters now, so usually I make 3 but leftovers are great)
• 8 oz sliced mushrooms
• 1/2 tsp crushed dried rosemary
• 2 Tbsp Dijon mustard
• 12 oz cream of mushroom soup (I prefer Pacific Organic brand)
• 1/2 c. dry white wine (you can substitute chicken broth if you prefer)
• 1/2 lb green beans, trimmed and cut into bite-size pieces

Directions:

Melt 1 Tbsp. butter in a medium skillet over medium-high heat. Salt and pepper both sides of pork chops and add to hot skillet. Cook 5 minutes each side, remove from skillet onto oven safe plate and place in oven to keep warm.

Add remaining butter to skillet along with mushrooms, rosemary, and 1/4 cup of wine. Saute, scraping pork drippings until mushrooms are tender and liquid is mostly evaporated, about 5 minutes. Add soup, mustard, and remaining wine and bring to a boil. Return pork to pan, cover and simmer for 5 minutes. Add green beans, stir in and continue to simmer covered for 15 more minutes. Salt and pepper to taste.