First of all let me say wow! I didn’t realize it had been so long. I started watching kids and then stopped. I have started crafting and selling it on Etsy and Facebook and have written a book and started on my second one. So let me just say oopps for letting my blog drop for so long.
So do you need a piece offering? How about a recipe?
My girls have started calling these Fancy Porkchops. My husband decided he was going to go on the Keto diet and I have been racking my brain trying to figure out what I am going to cool this man for dinner each night….without making two different dinners.
Boneless Pork chops (use 5-6)
Salt and pepper
1 medium onion
1 package of sliced mushrooms
Heavy whipping cream
Garlic and herb seasoning
Asparagus (chop each stalk into 3-4 pieces getting rid of the large end piece)
Pre-heat your oven to 400 degrees.
Take your pork chops and season with salt, pepper and your garlic and her seasonings on both sides. Add A little bit of oil to a hot pan and sear your pork chops for about 3-4 minutes on each side. Place in a glass 9×13 pan and throw it in your oven.
In the same pan you were cooking your chops on the stove add one chopped onion and your mushrooms. Cook until the onions are clear and your mushrooms are cooked down. Add about 1 tbs of your garlic and herb seasoning and mix in well. Add 1 1/4 cup cream to your vegetables and cook for 3 minutes then throw in your asparagus and cook another 2 minutes.
While thats cooking. Take 1 tbs corn starch and 2 tbs water and mix in a small bowl. Pour into your creamy vegetables and stir. It will thicken quickly. Get to about gravy thickness. Take your pork out of the over and pour your sauce over it. Put it back in your oven for about 15 minutes.
When you pull your chops out check the temperature. For pork it should be at 145.
I have also served this poured over rice and it was amazing….the husband can’t eat rice on his diet so i have opted without it also and either way it is amazing.
As always enjoy!