Season pork chops with salt, paprika, onion powder & pepper.
4 - ½ in. pork chops, 1 tsp. salt, 1 tsp. paprika, ½ tsp. black pepper, ½ tsp. onion powder
In a large skillet, heat olive oil over medium-high heat until oil shimmers. Add the pork chops and cook 3-4 minutes on each side. Remove pork chops from the skillet and set aside.
2 tbsp. olive oil
In the same skillet, melt butter. Add sliced mushrooms and sauté for 3-4 minutes until golden brown. Add garlic and sauté another minute.
2 tbsp. butter, 8 oz. sliced white mushrooms, 1 tsp. garlic
Sprinkle flour over mushrooms and stir to evenly coat. Slowly add beef broth and stir while scraping any bits off the bottom of the skillet. Bring mixture to a simmer.
2 tbsp. flour, 1 ½ cups beef broth
Turn heat to low and add heavy cream. Season with salt and pepper. Place pork chops back in the skillet for a couple minutes to heat through.
¼ cup heavy cream, salt & pepper
