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plate of pork chop with asparagus and cream sauce
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Creamy Pork Chops with Asparagus Recipe

Made in 20 minutes, this creamy pork chop recipe keeps your chops tender and flavorful
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 102kcal

Ingredients

  • 4-5 Thin Cut Pork Chops bone-in or boneless
  • 1 tbs Olive Oil
  • 2 tbs Flour
  • 1 tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 small Bunch Asparagus
  • 3 Garlic Cloves minced
  • ¼ cup Heavy Cream
  • ½ cup Chicken or Vegetable Broth
  • 1 tsp Lemon Juice
  • Optional Garnish- Parsley

Instructions

  • Start by giving the pork chops and even coating of flour, garlic powder, salt and pepper. Then pan fry in olive oil for 3-4 minutes on each side. Remove from pan and set aside.
  • In the same pan cook the asparagus in the pork chop drippings, until tender. About 5-7 minutes depending on thickness. Set aside with the pork chops.
  • Whisk the heavy cream, lemon juice, minced garlic and chicken stock together in to the warm pan. Making sure to lift all the cooked bits in the pan. Stir inul well combined and simmer for 2-3 minutes on medium-low.
  • Return porkchops and asparagus back to the pan to rewarm for another 3 minutes, and garnish if desired. Serve warm.

Notes

Can be refrigerated for up to 3 days.

Nutrition

Calories: 102kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 297mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg