Mushroom Parmesan Pork Chops

[ButterSticks]

3 tbs of all purpose flour
1 small clove of garlic minced
1/4 cup of grated parmesan cheese
2 tsp of finely chopped parsley
1/4 tsp each of salt and pepper
4 pork chops or pork steaks (1-1/2 lbs. total)
2 tbs butter
3 cups of sliced button mushrooms
1 can of 2% Carnation evaporated milk (14 oz)
Shaved parmesan cheese (optional)
Chopped fresh basil or parsley (optional

1. Set aside 1 tbs of the flour. Combine remaining flour, garlic, parmesan, parsley, salt and pepper in a shallow dish. Dredge pork chops in mixture to coat.

2. Melt half the butter in a large skillet over medium heat; brown pork chops all over. Cover and cook, turning occasionally, about 8 minutes or until just a hint of pink remains inside. Transfer to a plate and tent with foil to keep warm.

3. Increase heat to medium high and add remaining butter to skillet and cook mushrooms 3 minutes or until softened. Stir in evaporated milk and reserved flour, simmer, stirring 3 minutes or until thickened. Serve sauce over pork chops. Sprinkle with additional parmesan and fresh basil if desired. Makes 4 servings.

[honeypsweet]

Butter... you're making me very hungry this morning!!!!f

STOP!!!!! lol