Ingredients
- 4 pork chops
- 1 cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1 lemon, halved
- Freshly cracked black pepper
- 1 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 6 tablespoons salted butter
- 1 tablespoon Dijon mustard
- 100g mushrooms, ends trimmed, halved
- 2 tablespoons fresh chives
- 2 tablespoons fresh thyme, minced
Method
- Pat the pork chops dry with paper towels. Season all over with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed skillet over high heat. Once the oil begins smoking, working in batches, add the pork chops. Cook, undisturbed, for 3 minutes, then flip and continue cooking for another 3 minutes. Continue cooking this way, flipping the pork, until the internal temperature of the pork reads 70°C, 15 minutes total. Transfer the pork chops to a serving platter and cover with foil to keep warm. Repeat with remaining pork chops.
- Reduce the heat to medium and add the butter to the pan. Once the butter melts, add the mushrooms and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined and simmer until the sauce is thick enough to coat the back of a wooden spoon, about 4 more minutes. Taste and season with salt and pepper.
- Return the pork to the skillet, spooning them with the sauce to coat. Squeeze fresh lemon juice over top and garnish with the chives. Divide among 4 plates.
Source: https://themodernproper.com/pork-chops-with-mushroom-cream-sauce
