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In a large pan over medium-high heat, melt the butter in the oil. Season the pork chops (boneless, thick cut, about 6 oz or 170 g each) with salt and pepper. Place the meat in the pan and cook it on both sides until it's done, about 8 minutes on each side. If you have a meat thermometer, aim for an internal temperature of 145 F or 63 C. Remove from the pan and set aside to rest. Reduce the heat to medium, then add the chopped onions to the pan and cook them until they start to brown, about 2 minutes. Add the minced garlic and cook for another 30 seconds. Be careful not to burn the garlic. Add the broth and cream and bring to a simmer. Reduce the heat to medium-low. Stir in the basil, garlic powder and parmesan. Cook until the sauce thickens, about 5 minutes. Season to taste. Return the pork chops to the pan. Coat them in the sauce and cook for another minute. Stir in the chopped parsley, optionally setting aside a little for garnishing. Serve with a side of vegetables, for example broccoli, green beans or cauliflower rice or mash. # Meal prep tip You can keep the dish in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the dish overnight in the fridge. Then reheat in the microwave or on the stovetop.
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