Creamy Mushroom Pork Chops

Ingredients

• 4 bone-in or boneless pork chops, about 1 inch thick
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 8 oz baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 small onion, finely diced
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmesan
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• Salt and black pepper
• Chopped fresh parsley, to finish

Method

1. 1

   Pat the pork chops dry and season both sides generously with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Sear the chops 4–5 minutes per side until golden, then transfer to a plate.

3. 3

   Add 1 tablespoon butter to the same skillet. Add the mushrooms in a single layer and let them brown undisturbed for 3–4 minutes before stirring.

4. 4

   Add the remaining butter, onion, and garlic. Cook 2–3 minutes until the onion is soft and the mushrooms are deeply browned.

5. 5

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

6. 6

   Stir in the heavy cream, Dijon, thyme, and Parmesan. Simmer gently 3–4 minutes until the sauce thickens slightly.

7. 7

   Return the pork chops and any resting juices to the pan. Simmer 5–10 minutes, turning once, until the pork reaches 145°F and the sauce is velvety.

8. 8

   Finish with chopped parsley and an extra crack of black pepper.

9. 9

   Flavor Table Tip: Let the mushrooms brown before adding liquid — that's where the deep savory flavor comes from.