Creamy Garlic Mushroom Pork Chops

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
- 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 thechicken 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 into the sauce and simmer until the sauce is reduced by half and thickened.