4-5boneless pork chopsapproximately 3-4 ounces each
salt and pepper to taste
2tablespoonsall purpose flour
1tablespoonminced fresh parsley
Heat a large skillet over medium heat. Add butter and allow to melt, stirring to coat the pan.
Sprinkle each pork chop with salt and pepper to taste on both sides.
Add pork to skillet and cook each side for 4-5 minutes or until both sides are golden brown. Turn off heat and cover with a tight lid. Let the chops sit for 8-10 minutes until fully cooked through. Set aside on a foil tented plate to keep warm.
Scrape the pan to release all that yumminess, no need to clean the pan.
Heat pan to medium high heat. Toss garlic in the pan and allow to caramelize for 1-2 minutes until fragrant. Add in the flour and cream and stir quickly to combine. Bring to a boil, and then reduce to a simmer. Allow to simmer for 2 minutes.
Stir in the grated parmesan and fresh parsley, stirring until fully combined and heated through.