Creamy Parmesan Pork Chop Skillet Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless pork chops (1 1/2 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 cup thinly sliced sweet onions
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes, prepared as directed on pouch
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Directions: |
Directions:Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 1 to 2 minutes or until browned on second side. Transfer to plate; cover with foil to keep warm. Butter will be very dark.
Add remaining 2 tablespoons butter and the onions to skillet; cook 3 to 4 minutes or until onions soften and begin to brown. Stir in flour; cook and stir 30 to 60 seconds or until mixture thickens and begins to brown. Stir in broth and whipping cream; heat to simmering over medium-high heat. Return pork to skillet; reduce heat to low. Cover and cook 4 to 6 minutes or until pork is no longer pink in center (at least 145°F).
Remove from heat; transfer pork to plates. Stir Parmesan cheese into sauce mixture in skillet. Spoon sauce over pork; top with parsley. Serve with potatoes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 Minutes |
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