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Salt and pepper all sides of the pork chops.
Heat the olive oil over medium-high heat in a 10” or larger cast iron skillet.
Sear the pork chops for 5-6 minutes per side, transfer to a plate and set aside.
Add the butter to the cast iron skillet and melt over medium heat.
Add the mushrooms and saute for 6-8 minutes; add onions and garlic and saute for another 5 minutes.
Stir in the flour until there are no lumps.
Stir in the chicken stock and Worcestershire sauce and heat over medium until thickened, stirring constantly.
Pour in the heavy cream and stir.
Add in the seared pork chops along with the juices on the plate.
Add the rosemary sprig and simmer in the skillet over medium heat until thickened and reduced by half and the internal temp reaches 145 degrees, about 8-10 minutes.
Season to taste with salt and pepper.
Remove from the heat and stir in the fresh parsley. Serve over mashed potatoes and stir. Enjoy!