Pork chops in Rosemary Cream Sauce

Pork chops in Rosemary Cream Sauce
You may also substitute chicken breast halves for the chops.
  • 4 bone in center cut pork chops
  • salt
  • pepper
  • 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
  • Mushrooms
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with the Parsley.
  5. 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.