Garlic Herb Pork Chops with Creamy Parmesan Pasta (Milk Version)

1Bring a large pot of salted water to a boil. Cook fettuccine pasta (8 ounces) according to package instructions until al dente. Drain and set aside.

2In a small bowl, combine garlic powder (2 teaspoons), dried thyme (1 teaspoon), dried rosemary, (1 teaspoon) dried oregano (1 teaspoon), salt, and pepper.

3Pat pork chops dry with paper towels. Rub both sides evenly with the garlic (4 cloves) herb seasoning mixture.

4Heat olive oil (2 tablespoons) in a large skillet over medium-high heat. When hot, add pork chops and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F/63°C). Remove pork chops from skillet and keep warm, tented with foil.

5In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add minced garlic (4 cloves) and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

6Pour in chicken broth (½ cup) and milk, stirring to combine and scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 4-5 minutes, stirring frequently, until the sauce slightly thickens. To help thicken the sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during simmering if desired.

7Reduce heat to low and stir in grated Parmesan cheese (1 cup) until melted and the sauce is creamy. Season with salt and pepper to taste.

8Add cooked fettuccine pasta (8 ounces) to the skillet with the sauce and toss gently to coat the pasta evenly.

9Remove skillet from heat and stir in remaining 2 tablespoons butter for extra richness and shine.

10Plate the creamy Parmesan pasta and top each serving with a garlic (4 cloves) herb pork chop. Garnish with chopped fresh parsley (1 tablespoon) and serve immediately with optional lemon wedges on the side for a bright finish.