1cuppacked fresh basil leaves plus more for garnish
1cupfresh grated parmesan
1/4teaspooncrushed red pepper flakes
1/2cupwhite wine or chicken stock
salt to taste
black pepper to taste
In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season pork chops with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.
Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Add Parmesan, stir until melted into sauce. Taste sauce and adjust seasoning with salt and pepper if needed. Stir in basil, simmer until wilted, 1-2 minutes.
Add pork chops back to the skillet, allow to warm up if needed. Serve.
This is great served with pasta, but if you want to keep it low carb, it tastes great with roasted cauliflower!