Pat the pork chops dry with kitchen paper then season with paprika, garlic powder, salt and pepper for about 30 mins.

In a pan, add butter and olive oil. Once melted, add pork chops in for until well browned on both sides. Remove from the pan.

In the same pan, add the mushrooms cook until brown.

Add garlic, parsley and stir fry for another 1 min, pour in the chicken broth..

Add the cream, give it a good stir and simmer for 4 mins until slightly thickened.

Put pork chops and their juices back into the pan and continue simmer for 3 mins.

Garnish the pork chops with parsley and mushroom sauce with mashed potatoes. Serve.