Pork Chops in Garlic Mushroom Sauce
Succulent juicy pork chops every single time!
Servings 4 pork chops
Calories 609kcal
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.
Video
Nutrition
Calories: 609kcal | Carbohydrates: 6g | Protein: 35g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 323mg | Potassium: 728mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1802IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 2mg