Ingredients

The following ingredients have 4 Servings
  • 6 boneless pork chops (4 ounces each)
  • 12 ounces baby bella mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 2/3 cup chicken broth
  • 2/3 cup heavy cream
  • 4 ounces cream cheese (softened)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Instruction

  • Heat a large skillet to medium high and add in the olive oil.
  • Season the pork chops with salt and pepper, then sauté them for a few minutes on each side. Be sure to get a good sear on them.
  • Remove the pork chops and set aside. Add in the butter and mushrooms, then sauté them for a few minutes or until they just start to caramelize.
  • Add in the garlic and sauté for about 20 seconds. Then add in the dried thyme and pour in the chicken broth to deglaze the pan, scraping up all the brown bits of flavor. Once the broth has reduced by 1/3, stir in the cream cheese and heavy cream.
  • Add the pork chops back in and continue cooking just until they are heating through and the sauce is thickened to your liking.