Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original - https://www.furaffinity.net/view/54698539/

From !

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This was a delicious dish to make and smelled amazing!

Ingredients

The Sauce:

Minced garlic and garlic powder
Butter (divided), flour, and heavy cream
Chicken broth

Porkchop:

3 Porkchops (I used thinly sliced porkchops), lightly salt & pepper

Start by putting at 1 tbsp of olive oil, and 1 tbsp butter in a frying pan, slowly bringing the pan up to temp. Once your frying pan is up to temp, carefully place your pork in the pan and cook it until it's fully cooked. Place your pork on a plate, putting it to the side for now. Now, it's time to start making your sauce, in the same pan (you're going to make a roux) after your butter melts sprinkle in your flour, stir until there is no clumps, and slowly add your chicken broth and your minced garlic until it begins to thicken, and finally add in your heavy cream. Now, add your garlic powder and once your sauce thickens a bit, add your pork and serve it up on your favorite plate.

I sprinkled some parsley on top more or less for taste and looks. The rosemary was just to make it look better.

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From Chris: I would respectfully disagree with rosemary being used as a "pretty accent". Rosemary, when used in the right way, adds great flavor. (Fried sage also works quite well)