Pork Chops with Mushroom Cream Sauce

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  4 Pork Chops, Bone-In(908g)
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  1 tsp 1 Teaspoon Kosher Salt, Plus More To Taste
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  Freshly 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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  6 tbsp Butter
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  2 lbs Mushrooms, Cremini
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  3 Garlic(9g)
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  1 cup Wine, White, Dry
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  2 tbsp Thyme, Fresh
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  1 cup Cream, Heavy Whipping
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 Lemon(108g)
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  2 tbsp Chives, Fresh

Instructions

1. 1Pat the pork chops dry with paper towels and season all over with salt and pepper.
2. 2Heat the olive oil in a large, heavy-bottom skillet over high heat until it just begins to smoke. Working in batches to avoid crowding, add the pork chops and cook undisturbed for 3 minutes, then flip and cook for another 3 minutes. Continue flipping every 2–3 minutes until the internal temperature reaches 160°F (about 15 minutes total). Transfer the cooked pork chops to a plate and cover with foil to keep warm. Repeat with any remaining batches.
3. 3Reduce heat to medium and add the butter to the pan. Once melted, add the mushrooms and stir occasionally until softened and golden brown, about 5 minutes.
4. 4Add the garlic and cook over medium heat for 1 minute until fragrant.
5. 5Stir in the white wine and fresh thyme, then bring to a simmer over medium heat. Cook until the liquid is reduced by about half, 5 minutes.
6. 6Stir in the heavy cream and Dijon mustard until combined. Simmer over medium heat until the sauce thickens enough to coat the back of a wooden spoon, about 4 minutes. Taste and season with salt and pepper as needed.
7. 7Return the pork chops to the skillet and spoon the sauce over them to coat evenly. Squeeze fresh lemon juice over the top and garnish with chopped chives.
8. 8Divide evenly into 4 airtight containers while hot, keeping the pork and sauce together for optimal reheating.