Iberico Pork Chops in Creamy Mushroom and Asparagus Sauce
[[ recipeID=recipe-8kh1wty3a, title=Iberico pork chops in creamy mushroom and asparagus sauce ]]
Iberico Pork Chops in Creamy Mushroom and Asparagus Sauce
Servings:
Keywords:
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins

Ingredients
- 4 pork chops, bone-in or boneless
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and fresh cracked black pepper, to taste
- 2 tbsp butter
- 2 tbsp olive oil
Mushroom Sauce
- 250 g sliced mushrooms
- 500 g asparagus, trim of bottom and cut into 2 pieces
- 4-5 garlic cloves, finely chopped
- 1 tsp Italian seasoning
- 300 ml double (or single) cream
- 140 ml chicken stock
- 1 tbsp fresh chopped parsley
- Salt and pepper to taste
You will also need...
- Large, high-sided frying pan
Instructions
- Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a large pan over medium-high until butter starts to foam.
- Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer the pork chops to a plate and set aside.
- In the same span, add the mushrooms and cook until golden brown, scraping up any bits leftover from the chops.
- Add asparagus, garlic, parsley and Italian seasoning then cook for another 30 seconds before pouring in the stock. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.
- Place pork chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking.
- Garnish with remaining fresh parsley and enjoy!