Garlic Pork Chops (or steaks) in a Creamy Mushroom Sauce

Garlic Pork Chops (or steaks) in a Creamy Mushroom Sauce

4 pork chops or steaks, boneless (about 1-inch thick)

1 teaspoon paprika

1 teaspoon garlic powder

Kosher salt and fresh-ground pepper, to taste

2 tablespoons butter

2 tablespoons olive oil

For the mushroom sauce:

1 cup sliced mushrooms

2 teaspoons jarred, Christopher Ranch minced garlic

4-5 garlic cloves, crushed

1 teaspoon Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 tablespoon fresh chopped parsley

Kosher salt and fresh-ground pepper, to taste

To make the chops: Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted.

Sear the chops for 3-5 minutes per side until well browned on both sides. Transfer the chops to a warm plate and set aside.

In the same skillet, add the garlic and mushrooms and saute until golden brown, scraping up any bits leftover from the chops.

Add garlic, parsley and Italian seasoning then stir fry for another 30 seconds before pouring in the broth. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.

Place the chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve in the creamy mushroom sauce.