2 boneless loin pork chops, about 1 inch thick, all fat removed
2-3 tablespoons flour
1/2 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons butter
1 medium zucchini, cut into 1-inch cubes
4 large white mushrooms, quartered
1 garlic clove, minced
2 jarred roasted red peppers, drained and sliced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Noodles, 3-4 oz uncooked
Pat the chops dry with paper towels and season with salt and pepper.
Mix the flour with the Italian seasoning. Coat the pork chops in the flour mixture.
Heat butter in a medium skillet over medium heat. Add pork chops and cook until browned, about 5 minutes per side. Transfer to serving platter and tent with foil.
Cook the noodles according to package instructions.
Add mushrooms and zucchini to the skillet and cook 5 minutes. Add garlic, cream, roasted peppers, and Parmesan cheese and simmer until sauce is slightly thickened about 5 minutes. Add the pork chops back to the skillet and heat.
April 17, 2019 at 8:54 am
April 17, 2019 at 9:17 am
This looks amazing! Those veggies in that cream sauce are a perfect combo!
For the Love of Cooking
April 17, 2019 at 3:15 pm
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May 20, 2019 at 10:32 am
This dish has a very well-blended taste. It’s easy to prepare and looks good on the plate. Thanks, Jovina.
May 20, 2019 at 11:52 am
Thank you so much for making this recipe and for letting me know you liked it.