Creamy Pork Chops
Pork is kind of a new protein for us. Sure we enjoy bacon, but I have not dabbled in pork chops much. Sometimes they can be dry (if over-cooked!), just like any protein. I took a creamy chicken recipe and adapted it to pork chops. I hope you enjoy it as much as Lee and I do!
4 thin-cut boneless pork chops
salt & pepper
2 tbsp olive oil
1 c sliced mushrooms-choose one you like-button, cremini, mini portabellas
2 tbsp chopped onions
1 tbsp butter
1/3 c chicken stock
1 tbsp dijon mustard
1/2 c heavy cream
1/2 c grated parmesan cheese
2 tbsp cream cheese
Season pork chops with salt and pepper.
In a large skillet over medium heat, heat the olive oil. Add the pork chops, and cook for about 2 minutes per side. Transfer to a plate and set aside.
Add the mushrooms, onions, and butter to the pan. Cook stirring until the onion becomes softened, about 2 minutes. Add the stock and deglaze the pan. Add the mustard, and stir until well combined with the stock. Add the cream, parmesan, and cream cheese, mix until fully combined.
Return the pork chops to the pan, lower the heat and simmer for about 10 minutes, until the sauce thickens.
Serve this with mashed cauliflower, you need something to soak up that great sauce!