Pork Chops in a Creamy Mushroom Sauce

 This mushroom sauce you can use for pork, chicken and chop steak. I used it over pasta (which I got a funny look from my daughter), but it was good. 

Directions:

I seasoned my pork chops with a mixture of paprika, garlic powder and salt and pepper. Make sure you pat them dry with a paper towel first. Make the mixture in a bowl and generously season on both sides.

I pan fried the chops in butter and oil, before I made the sauce. Set them aside and covered them to keep warm. Using the same skillet, I added a little more oil and cooked the mushrooms to a golden brown. Add in you parsley, Italian seasoning, garlic and salt and pepper, stir to combine. Pour in the heavy cream and chicken broth, stir and let simmer to thicken 3-4 minutes. I wanted mine thicker so I added a mixture of 1 tablespoon cornstarch and 2 tablespoons water. Add your pork chops back in skillet, cover to reheat pork chops a minute or two. Serve with mashed potatoes, pasta or rice. Enjoy! 

Ingredients: 

1 teaspoon paprika 

1 teaspoon garlic powder 

Salt and pepper, to taste 

4 1/2” pork chops

2 tablespoons butter 

2 tablespoons olive oil 

Sauce:

1 tablespoon olive oil 

8 oz pkg sliced organic mushrooms, rinse

1 teaspoon Italian seasoning 

1 teaspoon parsley 

1.5 teaspoons minced garlic 

Salt and pepper, to taste 

2 cups heavy cream 

1 cup chicken broth 

Optional: 

1 tablespoon cornstarch 

2 tablespoons water 

Garnish: chop fresh parsley, optional