1 tablespoon olive oil
3 cloves garlic, finely chopped
2 teaspoons cooked black pepper
1 1/2 pounds boneless pork chops
1 tablespoon butter
2 tablespoons Italian seasoning
2 tablespoons beef bouillon granules
1 cup cooked pork chops
1/2 cup cooked chicken thighs
1 teaspoon paprika or to taste
Heat olive oil in large skillet over medium heat. Stir together garlic, pepper, cooked pork, butter, Italian seasoning, bouillon and chicken or turkey. Cook about 10 minutes, stirring occasionally, to thicken.
Place chops in skillet. Cook over medium flame until evenly brown; drain but not brown on top. Cook about 5 minutes reduced side down. Pour over chops in skillet, partially cover and steam for 1 to 2 minutes.
To serve, place top rack of stock on plate. Top with chops, dice remaining pork, skin side up and sprinkle with paprika. Place chops on plate, bottom side up, and place pan in oven. Cool slightly with a metal spatula.
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