Creamy Garlic Parmesan Porkchops

Ingredients:

6 Boneless Porkchops (3-4 oz)
1 TBSP Butter
1 TBSP Olive Oil
½ Onion Chopped
4 cloves Minced Garlic
½ Cup Chicken Broth
1 Cup Heavy Cream
1 tsp Garlic Powder
½ tsp Pepper
¼ tsp Salt
¾ Cup Parmesan Cheese
1 TBSP Parsley
1 tsp Thyme
1 tsp Paprika

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Instructions:

Serve with Cauliflower Rice and Veggies. Season each porkchop with salt, pepper and paprika 

Add butter and oil into a skillet on medium high and sear pork chops until they reach about 145 in temperature and browned on the outside. Set the porkchops aside. 

Leave in drippings in the skillet. Add onion and garlic to the skillet.  Sauté onion until translucent and cook garlic until fragrant about 3 to 4 minutes. 

Add in the chicken broth and heavy cream and mix until well combined. Then add in the remaining ingredients Thyme, Parsley, Garlic Powder and Parmesan Cheese. You can use shredded or grated. 

Reduce heat to a simmer to thicken the sauce and allow to simmer about 10 minutes and add pork chops back into pan and cook to reheat about 5 minutes

​Serve with Cauliflower Rice and Veggies. ​

Servings:  6
Serving Size 1 Pork Chop 
Macros Per Serving:
 Net Carbs: <1     Fiber: 0      Total Carbs: <1      Protein: 26    Fat: 27    Calories:  349

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