Ingredients

The following ingredients have 4 Servings
  • 4 bone in pork chops 1 1/2-inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • freshly ground pepper
  • 6 tbsp butter
  • 2 lbs crimini mushrooms, tough ends removed, cut in half
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp dijon mustard
  • 2 tbsp fresh thyme, minced
  • 1 lemon
  • 2 tbsp fresh chives

Instruction

  • Pat pork chops dry with a paper towel and salt and generously pepper them.In a large heavy bottom skillet heat oil over high heat until you see wisps of smoke
  • Working with two pork chops at a time set seasoned meat into the pan
  • Brown without flipping for 3 minutes, flip and continue cooking for another 3 minutes
  • Continue flipping back and forth until internal temp reads 160°F
  • Continue this process with the remaining pork chops and set aside
  • Reduce heat to medium and add the butter to the pan
  • Once melted add mushrooms and stir until cooked through, about 5 minutes
  • Add in garlic and cook for 1 more minute
  • Pour the dry wine along with the fresh thyme into the pan and bring to a simmer
  • Allow mushroom mixture to simmer until wine is reduced by half.Add in heavy cream and mustard and stir until all ingredients are combine
  • Adjust seasoning with salt and pepper
  • Add pork chops to the pan, spooning the sauce over them
  • Finish the dish with freshly squeezed lemon juice and fresh chives
  • Serve warm with plenty of sauce and mushrooms.