Garlic Pork Chops in Creamy Mushroom Sauce

This is a quick dinner for weeknights or one to be savored on the weekend.  Pork chops are seared in olive oil and butter.  The sauce is super rich made with heavy cream and the baby portabella mushrooms take it over the top with flavor.  

For the low carb diners, serve over zucchini noodles or riced/pureed cauliflower.  For a family dinner, serve over rice or pasta.  This dish can be on the table in 20 minutes.

4 pork chops, bone-in or boneless (about 1-inch thick)

1 t. paprika

1 t .garlic powder

Salt and fresh cracked black pepper, to taste

2 T. butter

2 T. olive oil

For the mushroom sauce:

1 cup sliced brown mushrooms

4-5 garlic cloves, crushed

1 t. Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 T. fresh chopped parsley

Salt and pepper to taste

To make the garlic pork chops: Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted.

Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer the pork chops to a warm plate and set aside. 

In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.

Add garlic, parsley and Italian seasoning then stir fry for another 30 seconds before pouring in the broth. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.

Place pork chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve the garlic pork chops in creamy mushroom sauce immediately with cauliflower rice, zucchini noodles, or pasta. 

 

From www.eatwell101.com