Pork chops in Rosemary Cream Sauce
You may also substitute chicken breast halves for the chops.
Author: Big Messy Man
- 4 bone in center cut pork chops
- garlic powder
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary – chopped
- 1 small shallot – diced
- 1 cup chicken stock
- ½ cup heavy cream
- handful parsley - chopped
- Season both sides of the chops with Salt, Pepper and Garlic Powder. If you have a spice grinder you may substitute freshly ground dried garlic and salt for the salt and pepper.
- Over medium-high heat, add the olive oil to the saute pan or skillet. Once it is hot, sear the pork chops well for 3-5 minutes on each side. Remove chops from the pan.
- Add the rosemary, mushrooms, and chopped shallot to the pan. Give it a stir and add the chicken stock. Cook for about 10-15 minutes and add the heavy cream. Whisk the cream into the sauce. Place the chops back in the sauce and cook until the sauce and chops are hot.
- Garnish with the Parsley.
- Alternately, for a more caramelized flavor in the chops, you could finish them off in a 375 degree oven for about 9 minutes. Reduce the sauce by ½ on the stovetop and pour over the chops just before serving.