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)
- Season pork chops to taste and put to cook.
- While pork chops are cooking.
- Cut up the onion and the Portabella mushrooms
- In a pan start to simmer the onion, garlic and the other seasonings.
- Once the onions are soft add the mushrooms and let simmer until soft.
- Then add the vinegar and stir in the ranch dry mix
- Add heavy whipping cream and let bubble up
- 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)