Alfredo and Mushroom Pork chops

  We’ve got pork chops, mushrooms and a creamy sauce…lets get cooking!
6 pork chops 
~3 Tbsp butter, divided 
1 tsp garlic powder, about 
Salt and pepper, to taste 
8 oz mushrooms, sliced 
16 oz jar Alfredo sauce 
2 oz parmesan cheese 
1/2 tsp thyme
  Heat about a Tbsp of the butter in large skillet over medium-high heat. Season your chops with garlic powder, salt and pepper and cook them until they are brown on both sides, adding butter as needed. Place in a 9×13″ baking dish.  Add more butter to the pan and sauté the mushrooms until almost tender before dumping them over the pork chops. Pour the alfredo sauce into the skillet and stir to blend the browned bits from the pan with the sauce. Add your parmesan and allow it to melt before pouring it over the chops. Sprinkle with thyme. Cover everything with foil and bake at 300º for 1 hour. Let rest 10 minutes before serving.
  This was good…buuuuut, I’m not sure it’s different enough from my pork casserole to warrant the extra work to me.  It looks a lot fancier with the whole mushrooms and the thyme, but the flavor is exceptionally similar.  I also prefer that the sauce gets really thick with pork casserole, where this stayed surprisingly runny.  I’m sure that this is probably better for us, since it has fresh mushrooms and herbs in it, but, eh, I’m lazy.  Sorry health, you’re getting thrown under the bus this time.
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