Easy Creamy Pork Chops

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  Pork Chops, Bone-In
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  1 teaspoon seasoning salt (adjust to your taste)
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  1/3 teaspoon cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(30g)
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  Mushrooms, Cremini(240g)
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  Parsley, Fresh(30g)
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  Thyme, Fresh(15g)
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  Garlic(240g)
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  Half and half cream(180g)

Instructions

1. 1Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper.
2. 2Heat the olive oil and butter in a large skillet over medium-high heat for 1–2 minutes until the butter is melted and foaming.
3. 3Place the pork chops in the hot pan and sear for 3–4 minutes per side over medium-high heat until golden brown and the internal temperature reaches 145°F (the center should no longer be bright pink). Transfer to a plate.
4. 4Add the mushrooms to the same skillet over medium heat and cook for 3–4 minutes, stirring occasionally, until they release their moisture and the pan juices reduce. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
5. 5Add half of the fresh parsley, half of the fresh thyme, and all of the minced garlic to the mushrooms and cook for 30 seconds over medium heat until fragrant.
6. 6Pour in the half and half cream and bring to a gentle simmer over medium heat for 3–4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
7. 7Return the pork chops to the skillet and simmer for 1 minute over medium heat until heated through.
8. 8Divide the pork chops and mushroom cream sauce evenly into 4 shallow bowls or plates while hot, garnish with the remaining fresh parsley and thyme, and serve immediately.