INGREDIENTS

– 8 pieces large boneless pork chop slices, 1⁄2 – 1-inch thick
– Salt, to taste
– Ground black pepper, to taste
– 1 tsp paprika
– 3 tbsp butter
– 2 tbsp oil
– 1 cup button mushrooms, sliced
– 6 pieces garlic cloves, minced
– 1 piece medium white onion, minced
– 2 tbsp flour
– 2 tbsp fresh parsley, chopped plus more for garnish
– 3⁄4 cup chicken broth
– 1 can Angel Evaporated Filled Milk can, 410ml
*Add more seasoning & salt

PROCEDURE

1. Season the pork chop slices with salt, pepper, and paprika. Leave to marinate for 10 – 15 minutes.
2. 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.
3. 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.
4. Add the flour and mix well, making sure everything is evenly coated. Cook for a few minutes to toast the flour. Add thechicken broth and immediately mix well into a smooth sauce.
5. Add Angel Evaporated Filled Milk and parsley then bring to a boil.
6. Return the pork chops into the sauce and simmer until the sauce is reduced by half and thickened.