PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 servings
Juicy and tender garlic pan-seared pork chops smothered in an incredibly creamy mushroom sauce. It’s the perfect weeknight meal that you can easily and quickly whip up in a snap! Enjoy these garlic pork chops with creamy mushroom sauce with cauliflower rice, zucchini noodles, or pasta.
INGREDIENTS
2 tbsp butter
2 tbsp olive oil
4 pork chops, bone-in or boneless (about 1” thick)
1 tsp garlic powder
1 tsp paprika
Salt and fresh cracked black pepper, to taste
Mushroom sauce:
4-5 garlic cloves, crushed
1 1/2 c. heavy cream
1 tsp Italian seasoning
1/2 c. (125ml) chicken broth
1 c. sliced brown mushrooms
Salt and pepper to taste
1 tbsp fresh chopped parsley
HOW TO MAKE GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE
Step 1: In a small bowl, place the paprika, garlic powder, salt, and pepper. Mix well until combined. Using kitchen paper towels, pat the pork chops dry and generously season with the spice mix.
Step 2: In a skillet, heat the olive oil and butter over medium-high heat until the butter has melted. Then, add the pork chops to the hot skillet and sear for about 3 to 5 minutes on each side until browned. In a warm plate, transfer the pork chops and set them aside.
Step 3: Add the mushrooms to the now-empty skillet and stir fry until golden brown, scraping the leftover bits from the bottom of the pan.
Step 4: Next, add the garlic to the pan, along with the parsley and Italian seasoning. Stir fry for 30 seconds more, then pour in the broth and add the cream. Stir and simmer for about 3 to 4 minutes until the mixture has slightly thickened. If needed, adjust the seasoning.
Step 5: Return the pork chops to the skillet along with the accumulated juices. Let everything simmer for another 2 to 3 minutes or until the pork chops are cooked to your desired doneness.
Step 6: Before serving, garnish with the rest of the fresh parsley. Enjoy right away with cauliflower rice, zucchini noodles, or pasta.
Nutrition Facts:
Energy 573.86 kcal, Fat 40.59 g, Protein 44.15 g, Carbs 7.32 g, Saturated Fat 15.4 g, Polyunsat Fat 3.89 g, Monounsat Fat 16.4 g, Sugars 2.54 g, Cholesterol 180.29 mg, Sodium 271.58 mg, Potassium 968.96 mg, Fiber 1.03 g
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 pork chops, bone-in or boneless (about 1” thick)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and fresh cracked black pepper, to taste
- Mushroom sauce:
- 4-5 garlic cloves, crushed
- 1 1/2 c. heavy cream
- 1 tsp Italian seasoning
- 1/2 c. (125ml) chicken broth
- 1 c. sliced brown mushrooms
- Salt and pepper to taste
- 1 tbsp fresh chopped parsley
Instructions
Step 1: In a small bowl, place the paprika, garlic powder, salt, and pepper. Mix well until combined. Using kitchen paper towels, pat the pork chops dry and generously season with the spice mix.
Step 2: In a skillet, heat the olive oil and butter over medium-high heat until the butter has melted. Then, add the pork chops to the hot skillet and sear for about 3 to 5 minutes on each side until browned. In a warm plate, transfer the pork chops and set them aside.
Step 3: Add the mushrooms to the now-empty skillet and stir fry until golden brown, scraping the leftover bits from the bottom of the pan.
Step 4: Next, add the garlic to the pan, along with the parsley and Italian seasoning. Stir fry for 30 seconds more, then pour in the broth and add the cream. Stir and simmer for about 3 to 4 minutes until the mixture has slightly thickened. If needed, adjust the seasoning.
Step 5: Return the pork chops to the skillet along with the accumulated juices. Let everything simmer for another 2 to 3 minutes or until the pork chops are cooked to your desired doneness.
Step 6: Before serving, garnish with the rest of the fresh parsley. Enjoy right away with cauliflower rice, zucchini noodles, or pasta.
