Ingredients
4 bone-in pork chops (or boneless)
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
2 tbsp olive oil
1 onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Step-by-Step Instructions
1. Season & Sear the Pork Chops
Pat pork chops dry, then season with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chops 3-4 minutes per side until golden. Remove and set aside.
2. Sauté the Veggies
In the same skillet, cook onion and mushrooms until softened (~5 mins).
Add garlic and cook 30 seconds until fragrant.
3. Make the Creamy Sauce
Pour in heavy cream and chicken broth, scraping up browned bits. Simmer 2-3 minutes.
Stir in mozzarella and Parmesan until melted.
4. Finish & Serve
Return pork chops to the skillet, spooning sauce over them.
Cover and simmer 5 minutes until pork reaches 145°F (63°C).
Garnish with parsley and serve hot!
Pro Tips
🔥 Don’t Overcook – Pork chops dry out fast! Use a meat thermometer.
🧀 Extra Cheesy – Add a sprinkle of cheddar on top before serving.
Variations
🍅 Tomato Twist – Add sun-dried tomatoes to the sauce.
🌶 Spicy Kick – Stir in ½ tsp red pepper flakes.
Serving Suggestions
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