Shared by TrentD
A delicious pesto cream sauce served over pork chops, can’t go wrong with this!
Ingredients
Pork chops.
1 can mushrooms
2 T butter
3 T basil pesto
1 cup heavy cream
1/2 cup Parmesan cheese
1 T minced garlic
Salt/pepper
Preparation
Salt and pepper pork chops cook on med-low heat, flip once and pull them off at 155
internal temperature (they will keep cooking to 160)
Strain the mushroom liquid into a saucepan and add the butter and garlic.
Heat on medium until butter is “frothy” on top.
Add the cream and whisk together.
Get it to a simmer and start adding Parmesan cheese (i did it in 3 batches) whisk
constantly to melt evenly.
Add your pesto and stir together, bring it back up to a simmer, and mix in the
mushrooms (any leftover liquid will help emulsify the sauce if it breaks)
Turn off the heat and serve it over the pork chops.
Add your choice of veggie
I have found it to be a great source of fat for someone who struggles with it.
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