• prep: 10 min
• cook: 25 min
• total: 35 min

servings:

A deeply-flavored, pan-fried pork chop recipe featuring a rich and creamy mushroom and Marsala wine sauce.

• ⅓ cup almond flour, ((Coconut Flour is great, too. You can also use cornstarch, or all-purpose flour.))
• ¾ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon sweet paprika
• ¼ teaspoon fresh ground black pepper
• Cooking spray
• 1 pound boneless pork chops, ((about 1/4-inch thick) see notes)
• 3 tablespoons butter
• 2 tablespoons avocado oil, (or olive oil)
• 8 ounces fresh sliced mushrooms
• 3 cloves garlic, (minced)
• ⅔ cup low sodium chicken broth
• ¼ cup Marsala wine
• ⅛ teaspoon salt,
• ½ cup water
• 2 tablespoons cornstarch
• ¼ cup heavy cream
• fresh ground black pepper, (for garnish, optional)
• Chopped fresh parsley, (for garnish)

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