We’ve already established that today is Ash Wednesday. While in hour house that means fasting and abstinence, not everyone will be observing dietary restrictions for religious purposes. For some, this is just another Wednesday, for others it has meaning without the Catholic limitation. Fine by me.
For those of you looking for something creamy and oh so delicious to serve this Hump-Day, then have I got some pork chops for you! These chops are swimming in creamy goodness and cook up in no time at all. Great for a mid-week supper. Gather the family around, pass the mashed potatoes and steamed vegetables, and just enjoy the evening. I love spending time with my guys. And since making a Costco stock the freezer run, pork chops are going to be making a few appearances. Oh goodie!
Creamy Parmesan Pork Chops
4 boneless Pork Chops
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
4 tablespoons Butter, divided
1 small Yellow Onion
1 cup Flour
1 1/2 cups Chicken Stock
1/4 cup Heavy Cream
2 tablespoons Italian Parsley
1/2 cup shredded Parmesan Cheese
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.
While the pork chops are cooking, peel and thinly slice the onion. Set aside.
The butter in the now empty skillet will be very dark, as it should be. Add the 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 second to a minute or until mixture thickens and begins to brown. Stir in stock and heavy 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. As the pork simmers, chop parsley for garnish and set aside.
Once the pork is cooked through, remove from heat; and transfer to warm plates. Stir Parmesan cheese into sauce mixture in skillet. Spoon sauce over pork; top with parsley.