Ingredients
6pork chops
1 c sliced bell pepper
1 c sliced sweet onion
3 clove garlic pressed
1 tsp paprika
1 Tbspbasil leaves dried
salt and pepper to taste
olive oil, extra virgin
1/4 c dry white wine
1/2 c heavy cream
2 c chicken broth
3 Tbsp flour
How to Make it
In a large skillet cover the bottom of the pan with olive oil. Season the pork chops with the paprika, basil, pepper, and salt on both sides.
Place the pork chops in the hot pan and brown on each side lightly. Remove from the pan and set aside.
Put the bell pepper and onions in the hot pan and cook a little then add the garlic and stir together until tender. Remove from the pan, add the wine to the pan to clean off the bottom then add the chicken broth and pork chops to the pan. Put the bell pepper and onions on top of chops. Cover the pan with a lid and cook till chops are done.
Whisk together the heavy cream and flour to add to the pan. Remove the lid add the cream mixture and stir in completely and let come to a rolling boil and cook till thick.
Serve over a bed of rice or mashed potatoes.
