Pork belly with mushrooms.

Ingredients

4 lean, boneless ribs
1 tablespoon paprika powder
2 tablespoons sliced ​​Italian potatoes
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
100 ml fried mushrooms
4-5 cloves of crushed garlic
1 ½ cup whipped cream
½ cup chicken broth
¼ cup grated Parmesan cheese
1 tablespoon fresh and chopped parsley
Salt and pepper to taste

Instructions

Pat the pork dry with paper towels and place in small bowls. Add the paprika, 1 teaspoon Italian seasoning, salt, and pepper and stir with the pork to coat.
Heat the olive oil and butter in a pan over medium heat until the butter melts. Sear the chops for 4 minutes per side until they are nicely browned on both sides. Transfer the pork to a plate and set aside.
Add the mushrooms in the same way and cook until they turn golden.
Leave the mushrooms in the pan, then add the garlic, parsley and remaining 1 tablespoon Italian seasoning and cook for about a minute. Then add the chicken broth and heavy cream and cook for 3-4 minutes until slightly thickened, adjusting the seasoning if necessary. Add grated Parmesan cheese to thicken the sauce. I used ¼ cup, but you can also use up to ½ cup.
Add the pork and juices back to the sauce and heat through for 2-3 minutes. Add fresh parsley.
Serve the garlic pork with penne or vegetables.