Côtelettes de porc nappées d’une sauce crémeuse aux champignons et à l’ail

Ingrédients

• 3 pork chops ('chops), bone-in or boneless
• Flour for dredging
• 1 tablespoon ghee or avocado oil
• 2 tablespoons butter, divided
• 8 garlic cloves, sliced
• 1 1/2 cups cremini mushrooms, sliced
• 3/4 cup chicken bone broth
• 1/4 teaspoon garlic powder
• 3/4 cup heavy cream
• 1/4 cup parsley, chopped
• Kosher salt and pepper to taste
• Steamed rice

Préparation

1. 1

   Rinse your chops and pat dry. Add a whisper of salt & pepper on both sides coat them in the flour.

2. 2

   Add ghee or cooking oil and 1 tbsp of butter to a cast-iron skillet over medium-high heat. Once the pan gets hot, add the chops and cook on each side for 5-6 mins or until it's crisp and golden. If you have a cooking thermometer, check the thickest part of the chop for temperature and cook until you get a reading of 140°. Once thoroughly cooked, remove from the pan and set aside.

3. 3

   Reduce the heat to medium and add remaining butter to the pan. Add the garlic cloves. Cook garlic for 1-2 mins stirring often until fragrant. Add mushrooms and cook for 2-3 mins.

4. 4

   Add chicken broth and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.

5. 5

   Stir in cream and add the chops back to the pan. Cook for 4 mins. Once the sauce has reduced, stir in parsley. Done!

6. 6

   To plate, slice chops thinly and place over a bed of rice. Spoon creamy mushroom sauce on top and serve. Enjoy!