Tuesday, February 27, 2018

Pork Chops w/ a Mushroom Cream Sauce

Pork Chops w/ a Mushroom Cream Sauce

6 Thin boneless pork chops
1 tsp. Thyme
1 tsp. Rosemary
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Garlic salt
1 Small basket of sliced mushrooms
2 Garlic cloves minced
1/2 cup Chicken broth
1/2 cup Heavy cream
Olive oil

In a small bowl combine all the dry ingredients and use to season both sides of the pork chops. At medium high heat, heat some olive oil in a pan, enough to cover the bottom. Place pork chops in pan and cook for about 4 minutes on each side. Cover pan and turn the heat off and let sit for another 5 minutes. Remove pork chops from pan and place in a covered serving dish. In the same pan you used to cook the pork chops heat some more olive oil, enough to saute the mushrooms. Season with salt and pepper and add the garlic. When mushrooms start to wilt add the chicken broth. Turn heat up and add the cream. When the liquid just begins to boil turn down to low and simmer till the sauce thickens up a bit. Pour sauce over the pork chops and serve.

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