Pork Chops with Mushroom Cream Sauce

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

1. Pat the pork chops dry with paper towels. Season all over with salt and pepper.
2. 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.
3. 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.
4. 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.