Easy Creamy Pork Chops

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  4 Pork Chops, Bone-In(908g)
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  1 tsp 1 teaspoon seasoning salt (adjust to your taste)
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  0.3 tsp 1/3 teaspoon cracked black pepper
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  2 tbsp Olive oil

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

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  2 tbsp Unsalted Butter
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  1 cup Mushrooms, Cremini
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  2 tbsp Parsley, Fresh
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  1 tbsp Thyme, Fresh
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  4 Garlic(12g)
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  0.8 cup Half and half cream

Instructions

1. 1Pat the pork chops dry with paper towels, then season both sides generously with the seasoning salt and cracked black 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 the garlic and half of the fresh parsley and thyme 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.
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 airtight containers while hot, then garnish with the remaining fresh parsley and thyme.