INGREDIENTS
- 3 lbs pork chops or pork butt
- 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
- 1 tsp dark soy sauce
- 1 tbsp fresh diced parsley
- 1 cup chicken broth
- ½ cup shedded parmesan cheese
- 1 tbsp mushroom seasoning
- 2 tbsp garlic powder, divided
- 1/4 tsp black pepper
- 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, dark soy sauce, pork seasoning, 1 tbsp garlic powder, black pepper, mushroom seasoning. Mix well and marinade for 4 hours or overnight in refrigerator.
- 2.Prepare seasoning by mixing Italian seasoning, paprika, 1 tbsp garlic powder.
- 3.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.
- 4.Using same frying pan, heat up olive oil over medium heat. Add fresh diced garlic and cook until golden brown. Add sliced mushroom, fresh parsley and fry for 1 minute.
- 5.Add seasoning mix from Step 2, heavy cream, shredded Parmesan cheese to pan. Whisk cheese sauce constantly and bring to boil over medium heat.
- 6.Add cooked pork into pan. Spoon cheese sauce over pork and ready to serve. Sprinkle chopped scallion or cilantro as garnish.