INGREDIENTS
- 3 lbs center pork chops
- 16 oz (1 pint) heavy cream
- 8 oz sliced mushroom
- 4 cloves fresh garlic, minced
- 1 tbsp olive oil
- 2 tbsp salted butter
- 1 tsp seasoning sauce (Golden Mountain)
- 2 tbsp onion powder
- 2 tbsp grated parmesan cheese
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp pork seasoning
- ¼ tsp Sriracha salt
- ½ tbsp garlic salt
- 1 tbsp fresh diced parsley
- 1 cup chicken broth
- ½ cup shedded parmesan cheese
- 2 tbsp mushroom seasoning
- 1 tbsp garlic powder
- 1 tsp sesame oil
DIRECTIONS
- 1.Rinse pork chops in cold water, pad dry with paper towel. Place pork into a large bowl. Add olive oil, seasoning sauce, pork seasoning, garlic powder, black pepper, mushroom season. Mix well and marinade for 4 hours or overnight in refrigerator.
- 2.Prepare seasoning by mixing Italian seasoning, Sriracha salt, parsley, paprika, garlic salt.
- 3.Dip marinated pork pieces into seasoning mix from Step 2 on both sides.
- 4.Using a non-stick frying pan, heating up olive oil over medium heat. Add fresh diced garlic and cook until golden brown. Add pork and fry until golden brown for 2 minutes on each side until fully cooked. Remove pork from heat.
- 5.Using same frying pan, heat up olive oil over medium heat. Add fresh diced garlic and cook until golden brown. Add sliced mushroom, parsley and fry for 1 minute.
- 6.Add heavy cream, shedded Parmesan cheese to pan. Whisk cheese sauce constantly and bring to boil over medium heat.
- 7.Add cooked pork into pan. Spoon cheese sauce over pork and ready to serve. Sprinkle chopped scallion or cilantro as garnish.