Creamy Mushroom Pork Chops

  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • Salt and fresh cracked black pepper, to taste
  • 4 pork chops, bone-in or boneless
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 oz. fresh mushrooms, sliced
  • 4-5 garlic cloves, crushed
  • 1 teaspoon Italian seasoning
  • 1 ½ cups heavy cream

Combine the smoked paprika, granulated garlic, salt, and pepper in a small bowl to form a seasoning blend. Rub the seasoning into both sides of all four pork chops. Set aside.

Heat the butter and olive oil over medium-high heat and sear the pork chops for 3-5 minutes per side. Remove the chops to a plate and keep warm.

In the same skillet, add the mushrooms and sauté them over medium-high heat until they are golden brown, scraping the pan to incorporate any pan drippings from the pork. Add the garlic and Italian seasoning and cook until the garlic is softened and fragrant. Add the heavy cream and simmer for 3-4 minutes until the sauce is slightly thickened. Return the pork chops and their juices to the pan and place it under the broiler for 2-4 minutes or until the chops are warmed and the sauce is thickened and bubbly. Serve the chops and sauce over pasta or rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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