Creamy Mushroom Delight Pork Chops: A Comforting Culinary Experience

Ingredients

• 4 pieces bone-in pork chops (about 1 inch thick)
• 2 cups sliced mushrooms (button or cremini)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon dried thyme
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 Prise fresh parsley, chopped (for garnish)

Instructions

1. Season the pork chops with salt and pepper. In a large skillet over medium-high heat, add the olive oil and butter. Once hot, sear the pork chops for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and cook until translucent (about 2-3 minutes). Add the minced garlic and sliced mushrooms, and continue to sauté until the mushrooms are browned and tender (around 5-6 minutes).
3. Pour in the chicken broth and bring to a boil, scraping any browned bits from the bottom of the skillet. Reduce the heat to medium-low and stir in the heavy cream. Add the thyme and stir until the sauce is well combined. Season with additional salt and pepper to taste.
4. Return the seared pork chops to the skillet, spooning the mushroom cream sauce over them. Cover and let simmer for about 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the sauce thickens slightly.
5. Plate the pork chops, generously ladling the creamy mushroom sauce over the top. Garnish with fresh parsley for a pop of color and added freshness.