Combine paprika, garlic powder, salt, and pepper. Sprinkle evenly over one side of the pork chops. In a large Dutch oven or skillet, heat 2 tbs. butter and olive oil over medium-high heat until the butter melts. Place the seasoned side of the pork chops down into the skillet. Season other side of pork chops with remaining rub. Brown the pork chops on both sides (about 5 minutes per side). Remove pork chops to a plate.
In the same Dutch oven or skillet, melt the remaining 2 tbs. butter. Add in the mushrooms and cook until softened (about 5 minutes). Add in the garlic, cook until fragrant (about 1 minute). Sprinkle the Italian seasoning over top, stir to combine, then add in the wine. Allow to simmer and reduce for about 3 minutes, stirring occasionally to scrape up the browned bits from the bottom of the skillet.
Lower the heat to medium-low and add in the cream. Stir to combine and cook an additional 3 minutes. In a small bowl, whisk together the chicken stock and cornstarch to make a slurry. Add to the mushroom sauce, stirring to combine. Cook an additional 5 minutes until thickened. Add in the pork chops plus the juices from the plate, cover, and simmer until pork chops are cooked through (about 5-10 minutes).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Creamy Garlic and Mushroom Pork Chops, pork chops