This meal is another one pan wonder with all the flavor of the garlic, the creaminess of the sauce and the heartiness of the mushrooms and pork. I especially love the bone in meat, but you can use boneless pork cutlets. They will undoubtedly take less time to cook than bone in.
Make sure you cook the pork chops until the internal temperature is 165F.
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Creamy Garlic Mushroom Pork Chops
- Pat your chops with paper towel. Season with garlic powder, onion powder, salt and pepper to taste, both sides.
- Heat the oil and butter in your pan until melted. Add in the meat when the pan gets hot. Cook for 4-5 minutes per side or until cooked through. Remove from pan.
- Add the mushrooms to the pan and sauté for 4 minutes. Season with salt and pepper to taste. Stir in the parsley, garlic and thyme. Pour in the cream and simmer the sauce for 1 or 2 minutes. Season with salt and pepper to taste. Mix in the grated parmesan to melt. Add the meat back in the pan and heat through. Top with more fresh parsley and serve.