My Smothered Mushroom Porkchops

• 1 packages boneless ribeye porkchops
• 1 clove garlic(minced garlic)
• 5 medium baby Portabella mushrooms
• 1 small onion
• 1 salt-and-pepper
• 1 parsley flakes
• 1 cup heavy whipping cream
• 2 tsp Hidden Valley Ranch dry mix(more or less depending on your taste)
• 1 tbsp Balsamic vinegar( more or less depending on your)

1. Season pork chops to taste and put to cook.
2. While pork chops are cooking.
3. Cut up the onion and the Portabella mushrooms
4. In a pan start to simmer the onion, garlic and the other seasonings.
5. Once the onions are soft add the mushrooms and let simmer until soft.
6. Then add the vinegar and stir in the ranch dry mix
7. Add heavy whipping cream and let bubble up
8. let it simmer for a minute or 2 then you are done..

boneless ribeye porkchops, garlic, mushrooms, onion, salt, parsley, heavy whipping cream, valley, vinegar

Taken from cookpad.com/us/recipes/356179-my-smothered-mushroom-porkchops (may not work)