Creamy Garlic Mushroom Pork Chops
I just whipped this dish together the other night when we pulled out and thawed pork chops but didn’t have much else to go with them. The Mr. says it is in the Top 10 list of best recipes I have … I think it is closer to top 5. It turned out amazing and I don’t think I have ever taste tested a dish as much as I did this one. You can pair the pork chops/sauce with rice or pasta!
Serving Size: 4
Pork Chop Ingredients
4 Pork Chops
1 Tbsp. Paprika
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Salt
1 Tbsp. Pepper
2 Tbsp. Butter
Sauce Ingredients
2 Cups 1/2 & 1/2 Cream
1 Cup White Mushrooms, sliced
4 Garlic Cloves, chopped
1 Tbsp. Oregano
1 Tbsp. Parsley
1 Tbsp. Corn Starch (If needed)
1 Tsp. Garlic Powder (Optional)
1 Tsp. Paprika (Optional)
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Red Pepper Flakes
Salt & Pepper to taste
Directions
Pre-heat oven to 350F degrees. In a small bowl, combine all pork chop seasonings (excluding the butter). Dab dry the pork chops with paper towel and then sprinkle and press the rub on both sides of all pork chops.
Melt butter in a frying pan and brown both sides of the pork chops on medium to high heat (about 4-5 minutes each side). Once seasonings are locked in and both sides are seared and browned. Remove chops from the pan and place on a baking sheet in the oven for 20-25 minutes or until desired internal temperature is met.
While the pork chops are in the oven, turn down the frying pan heat to medium add the sliced mushrooms to the frying and a little more butter. Cook the mushrooms until the are just brown then add the garlic, oregano and parsley. Cook on medium heat for 5-7 minutes.
Slowly add the cream and corn starch, turn down heat slightly. Allow them ingredients to simmer for 10-15 minutes. Adding additional seasonings as needed.
Once the pork chops are cooked, add them back into the frying pan and cover with sauce. Or plate the pork chops and drizzle the desired amount of sauce over top. Ready to serve!
