Ingredients

Instructions

1. 1

   Season and Sear Pork

   Pat the pork chops dry with paper towels and season generously with salt and pepper. Heat olive oil and butter in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork chops for 3-4 minutes per side until deeply golden brown. Remove pork chops from the skillet and set aside on a plate.

2. 2

   Sauté Mushrooms and Aromatics

   Reduce the skillet heat to medium. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Add the chopped shallot and cook until softened, about 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Deglaze and Simmer Sauce

   Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 2-3 minutes. Stir in the heavy cream and Dijon mustard. Season with salt and pepper.

4. 4

   Finish Pork in Sauce

   Return the seared pork chops (and any accumulated juices) to the skillet, nestling them into the sauce. Spoon some sauce over the top of the pork chops. Cover the skillet and let it simmer gently for 5-10 minutes, or until the pork chops are cooked through to an internal temperature of 145°F (63°C).

5. 5

   Serve

   Garnish with fresh parsley and serve the pork chops immediately with the creamy mushroom sauce spooned over them. Delicious served with mashed potatoes or rice.