Garlic Mushroom Pork Chops

 

Ingredients
  • 4 pork chops, thin and boneless
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning divided
  • Salt and fresh cracked black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 oz mushrooms sliced
  • 4-5 garlic cloves crushed
  • 1 ½ cups heavy cream
  • ½ cup chicken broth
  • ¼ cup Parmesan grated
  • 1 tablespoon parsley fresh and chopped
  • Salt and pepper to taste
Instructions

  • Pat the pork chops dry with a paper towel and place them in a medium bowl. Add paprika, 1 teaspoon Italian seasoning, salt and pepper, and shake together with pork chops to coat them.
  • Heat olive oil and butter in a skillet over medium-high until butter is melted. Sear the pork chops for 4 minutes on each side until well browned on both sides. Transfer the pork chops to a plate and set aside.
  • In the same skillet, add the mushrooms and saute until golden brown.
  • Keeping the mushrooms in the pan, now add garlic, parsley and remaining 1 teaspoon of Italian seasoning and cook for another minute or so. Now add chicken broth and heavy cream, and simmer for 3-4 minutes until slightly thickened and adjust seasoning if needed. Add grated Parmesan to thicken the sauce. I used ¼ cup, but feel free to use up to ½ cup.
  • Place pork chops and their juices back into the sauce and allow to reheat for 2-3 minutes. Garnish with fresh parsley.
  • Serve the garlic pork chops over penne pasta or with vegetables.

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