INGREDIENTS
4 pork chops, bone in or boneless (about 1-inch thick)
1 teaspoon Seasoning salt (adjust to your taste)
1/3 teaspoon cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
Creamy Mushroom Sauce:
1 cup sliced brown mushrooms
2 tablespoons fresh chopped parsley, divided
1 tablespoon fresh chopped thyme
4 cloves garlic crushed
3/4 cup reduced fat cream or half and half, (heavy cream or evaporated milk)
INSTRUCTIONS
Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.
Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
