Made in 20 minutes, this creamy pork chop recipe keeps your chops tender and flavorful
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 4servings
Calories 102kcal
Ingredients
4-5Thin Cut Pork Chopsbone-in or boneless
1tbsOlive Oil
2tbsFlour
1tspGarlic Powder
½tspSalt
¼tspPepper
1small Bunch Asparagus
3Garlic Clovesminced
¼cupHeavy Cream
½cupChicken or Vegetable Broth
1tspLemon 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.