Creamy Garlic Parmesan Mushroom Pork Chops

The Chops

Pat dry with paper towels...

• 4 thick cut pork chops (about 1 inch thick)

Season both sides to taste with...

• salt
• pepper
• garlic powder

Heat in a large, heavy skillet over medium-high heat...

• 1 tbsp olive oil
• 1 tbsp butter

Sear the pork chops for 4–5 minutes per side until they develop a beautiful golden-brown crust and reach an internal temperature of 145°F. Remove the chops from the skillet and set them aside on a plate to rest.

The Mushroom & Onion Base

Reduce the skillet heat to medium and add to the pan...

• 1 tbsp butter
• 1 small yellow onion, diced
• 8 oz mushrooms, chopped

Sauté the mixture for 5–6 minutes, stirring occasionally, until the mushrooms are nicely browned and the onions are soft and translucent.

Add to the skillet and cook for 1 minute until fragrant...

• 4 cloves garlic, minced

The Creamy Parmesan Sauce

Pour into the hot skillet to deglaze the pan...

• 1/2 cup chicken broth

Let the broth simmer and reduce by half, which should take about 2–3 minutes.

Pour into the pan and stir to combine...

• 1 cup heavy cream
• 1 tsp dried italian seasoning

Bring the sauce to a gentle simmer for 3 minutes until it begins to slightly thicken.

Reduce the heat to low and whisk in until completely melted, smooth, and emulsified...

• 1/2 cup grated parmesan cheese

Nestle the rested pork chops and any of their accumulated plate juices back into the bubbling sauce. Spoon the creamy mushroom mixture right over the top of the chops and let everything simmer together for 1–2 minutes until heated through. Serve immediately and enjoy!

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