Creamy Garlic Pork Chops
This meal had us eating quietly for the first few minutes - we were so consumed by the flavor. It's rich and creamy, and has the perfect punch of garlic. Every bite has intense flavor from the pork bits you scrape up from the pan when making the sauce. The beautiful color of the sauce comes form the paprika seared to the pork. This is a gooood dish.
What you'll need:
For the chops:
2 Tbsp butter
2 Tbsp olive oil
4 pork chops (boneless or bone-in, about 1 inch thick)
1 tsp paprika
1 tsp garlic powder
salt and pepper
For the sauce:
1 cup sliced baby portobello mushrooms
4 garlic cloves minced
1/4 cup chicken broth (plus a few splashes)
2 Tbsp parsley
1/2 cup heavy cream
salt and pepper
How to make it:
Start by heating up 2 Tbsp of butter and 2 Tbsp olive oil over medium-high heat in a large skillet, or braiser.
Rub pork chops with paprika, garlic powder, salt and fresh cracked black pepper to taste.
Sear the chops for 3-5 minutes on both sides. Set aside on a separate plate when finished.
Turn the heat down to medium. Place the sliced mushrooms in the pan with a splash of chicken broth; sauté and scrape all that browned goodness seared to the pan with a wooden spoon.
Add minced garlic cloves and sauté for 1 minute. Don’t let it burn. If it’s turning brown quickly, add another small splash of broth and stir.
Add the chopped fresh parsley. Sauté another minute.
Add 1/2 cup heavy cream & 1/4 cup broth. Let simmer on low-medium heat for 5 mins to allow to thicken a little bit. Add the chops back in and let marinate for a couple mins before serving. Salt and pepper to taste.
I served this with sautéd asparagus and roasted mini yellow potatoes. Heaven.