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Pork Chops – To a small bowl, add the garlic powder, paprika, salt, pepper, and stir to combine. Evenly season the pork chops, on both sides, with the seasoning blend.
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To a large skillet, add the butter, olive oil, turn the heat the medium-high, allow the butter to begin to melt, and add the pork chops.
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Sear and then cook the pork chops on the first time for about 3-5 minutes, flip, and repeat on the second side. Cook through fully. Pork chops are done when the internal temp measures 145F as measured by a digital thermometer. When they’re done, remove the pork chops to a plate; set aside.
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Mushroom Cream Sauce – Don’t wipe out the skillet. Add the butter, olive oil, allow the butter to begin to melt, add the mushrooms, and cook for about 5-6 minutes, or until the mushrooms are softened and browned. Flip and toss frequently to ensure even cooking.
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Add the garlic, and evenly sprinkle the parsley and Italian seasoning, salt, pepper, and cook for 1 minute; stir continuously so the garlic doesn’t burn.
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Add the heavy cream, chicken broth (tip – careful, it will bubble up; this is the process of deglazing a pan) and using a spatula or wooden spoon, scrape the bottom of the pan very well to scrape up the browned bits (which is where the flavor is), turn the heat to medium, and allow the creamy mixture to simmer for about 3-4 minutes, or until it begins to thicken slightly. Tip – When simmering any type of dairy, such as heavy cream in this case, always be careful to just let it simmer gently; don’t allow it to boil rapidly because you risk breaking the dairy proteins, and your cream sauce could ‘break’. A broken sauce looks like it has pieces of weird particles floating in it and while it doesn’t taste bad, it looks horrible, and you’d have to start over. So easy does it when simmering the cream sauce and adjust your flame, as necessary to control the simmer.
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Taste the sauce, and if desired, add additional salt, pepper, other herbs, etc., as desired, to taste.
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Add the pork chops into the sauce, toss and flip over a few times, and let them simmer in the sauce for about 1-2 minutes, just long enough to rewarm them. Optionally garnish with additional fresh parsley. Serve immediately.
Storage: Extras will keep in an airtight container for up to 4-5 days in the refrigerator. Reheat gently in the microwave, or as desired. I am not a fan of freezing anything with a cream sauce because dairy can be unpredictable after being frozen and thawed. Because the sauce is made of heavy cream (lots of fat) rather than half-and-half (less fat), you may be ok to freeze/thaw/reheat but I don’t tend to try.
Serving: 1serving, Calories: 680kcal, Carbohydrates: 8g, Protein: 39g, Fat: 55g, Saturated Fat: 27g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.4g, Cholesterol: 217mg, Sodium: 1101mg, Potassium: 976mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1627IU, Vitamin C: 3mg, Calcium: 117mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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