Creamy Mushroom Pork Chop
Creamy Mushroom Pork Chop
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Ingredients
2 bone-in pork chops
2 tsp salt
1 cup heavy whipping cream
1 cup baby bella mushrooms, sliced
½ shallot, diced
½ cup parmesan cheese
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2 tsp Morton & Bassett Paprika
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2 tsp Morton & Bassett Fine Ground Black Pepper
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2 tsp Morton & Bassett Oregano
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2 tsp Morton & Bassett Garlic Powder
3 cloves fresh garlic
½ stick butter
2 tbsp olive oil
2 sprigs fresh thyme
Directions
Pat pork chops dry and season with salt, 1 tsp M&B Fine Ground Black Pepper, and 1 tsp M&B Garlic Powder.
Sear the chops in olive oil over medium-high heat for about 4 minutes per side. Remove from heat once they reach an internal temperature of 145°F.
Reduce the heat to medium-low. In the same pan, melt the butter and add the garlic cloves (peel on).
Return one pork chop to the pan and baste it with the garlic-infused butter for about 1 minute. Remove and repeat with the second chop.
In the same pan, add mushrooms and shallots. Cook until softened. Season with M&B Paprika, M&B Oregano, 1 tsp M&B Fine Ground Black Pepper, and 1 tsp M&B Garlic Powder.
Pour in the heavy cream and stir until the sauce thickens and becomes creamy.
To serve, spread a layer of mushroom sauce on a plate, slice the pork chops, and place them on top. Garnish with fresh thyme.