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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
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.
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.