Time needed: 1 hour.
Makes: 4 servings
8 pieces large boneless pork chop slices, ½ – 1-inch thick
Salt, to taste
Ground black pepper, to taste
1 teaspoon paprika
3 tablespoons butter
2 tablespoons oil
1 cup button mushrooms, sliced
6 pieces garlic cloves, minced
1 piece medium white onion, minced
2 tablespoons flour
2 tablespoons fresh parsley, chopped plus more for garnish
¾ cup chicken broth
1 can ANGEL EVAPORATED FILLED MILK can, 410ml
- Prepare pork
Season the pork chop slices with salt, pepper, and paprika. Leave to marinate for 10 – 15 minutes.
In a large, wide, and deep pan, sear the pork chop slices in butter and oil for about 4 minutes on each side, until golden brown. Remove from pan and set aside.
To the same pan, add the mushrooms and cook for a few minutes until browned. Add the onions and garlic and continue sauteing until the onions are tender.
- Make Sauce
Add the flour and mix well, making sure everything is evenly coated. Cook for a few minutes to toast the flour. Add the chicken broth and immediately mix well into a smooth sauce. Add ANGEL’S EVAPORATED FILLED MILK and parsley then bring to a boil.
Return the pork chops to the sauce and simmer until pork chops are tender and the sauce is reduced by half and thickened.