COLOR COOKED PORK CHOPS RECIPES

Steps:

• First, dry the pork chops slightly by patting them down with the paper towels and season them on both sides with the italian herbs and the salt and pepper.
• Place your skillet on the stove over a medium to high heat and allow it to warm up. It might seem like a minor part of the recipe but it is really important not to be impatient with this step as this is what will help you to achieve the beautiful golden brown sear on your meat. Wait until the skillet is practically shimmering with heat and then (and only then) you can add the pork chops to the pan.
• Completely sear the underside of the pork chops and refrain from moving them or shifting their position once they’ve been placed in the skillet. After about 3 to 5 minutes (depending on the size of the pork chops they may require a few more on both sides) they should be a nice golden brown color on the side that’s face down in the pan so you can flip them over and start to sear the other side.
• Check if your chops are cooked by piercing them with the meat thermometer until the tip reaches the center and check what temperature it is. Once the meat has reached 135°F you can remove the skillet from the heat.
• Allow the pork chops to rest for 10 minutes on a plate which will finish off the cooking process at which point the meat should have an internal temperature of around 145?. Remember though, the size and thickness of the cuts will affect these timings.

Steps:

• Season pork chops with salt and black pepper on both sides. Rub in with your hand. Set aside.
• Add olive to a large skillet.
• Place on stovetop and heat over medium heat.
• When oil is hot an shimmering, add crushed garlic cloves. Cook, stirring occasionally, until the cloves turn golden brown, about 2 minutes. Remove and discard the browned garlic with a slotted spatula.
• Carefully add seasoned chops to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.
• Add sliced mushrooms to the skillet. Season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until mushrooms release their liquid and develop nice color, about 5 - 6 minutes for the Portobellos - a little less for buttons.
• When mushrooms are done, without removing the mushrooms, pour in the chicken broth and deglaze the skillet by and gently scraping the bottom with a spatula to loosen the flavorful brown bits. Remove from heat and set aside.
• Transfer browned pork chops to a 6-quart or larger slow cooker crock.
• Pour mushrooms and broth mixture over top. Season with a small amount of salt and black pepper, if desired.
• Cover and cook on low for 4 to 6 hours.
• When finished, remove the lid and transfer chops to a serving plate. Set aside. Leave the broth in to cooker.
• Pour heavy cream into a heat-proof measuring cup or bowl.
• Temper the cream by adding one or two spoonfuls of the hot cooking liquid from the crock to it. Stir well. When tempered, stir cream into the broth in the slow cooker crock.
• Add cream cheese. Stir vigorously until it is completely melted and incorporated into the sauce with no remaining lumps.
• Top chops with the creamy mushroom sauce.
• Add a sprinkling of fresh chopped parsley.
• Serve immediately with mashed potatoes or your choice of sides.