6 pork chops, boneless, cut into 1-inch thickness
4 tbsp unsalted butter, divided
1 tsp garlic powder
salt and pepper, to taste
8 oz fresh mushrooms, of your choice, sliced
¼ cup white wine
16 oz bechamel sauce, jarred
2 tbsp parmesan cheese, powdered or grated, divided
½ tsp dried thyme
Preheat your oven to 300 degrees F.
Season both sides of the pork chops with garlic powder, salt, and pepper.
Heat half of the butter in a skillet on medium or high heat.
Sear the pork chops on both sides and place the pork chops in a 13-inch baking dish. Set aside.
In a saute pan, saute the mushrooms with the remaining butter until they become tender.
Deglaze with white wine and reduce briefly.
Add béchamel sauce, thyme, and half of the cheese. Mix until combined.
Reduce the sauce briefly, then pour over the pork chops.
Cover them with foil, and bake for 1 hour or until pork chops are fully cooked.
Towards the last 10 minutes of braising, remove and discard the foil, sprinkle the remaining Parmesan cheese, and increase the oven temperature to 400 degrees F.
Broil the pork chops until the cheese turns golden brown.
Once you’re done baking, grab a fork and enjoy your pork chop alfredo casserole!
Sugar: 2g
:
Calcium: 35mg
Calories: 436kcal
Carbohydrates: 4g
Cholesterol: 161mg
Fat: 30g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 5g
Potassium: 638mg
Protein: 33g
Saturated Fat: 15g
Sodium: 603mg
Trans Fat: 1g
Vitamin A: 255IU
Vitamin C: 1mg
