Instructions:
- Prep the Pork Chops:
- Pat the pork chops dry with a paper towel to ensure they sear properly. Season both sides with salt and pepper.
- Sear the Pork Chops:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes per side, until golden brown. Remove the pork chops from the pan and set them aside. (They don’t need to be fully cooked at this point, as they will cook more in the sauce later.)
- Sauté the Vegetables:
- In the same skillet, add the butter and sliced onions. Sauté for 3-4 minutes until the onions become soft and translucent. Add the garlic and mushrooms (if using), and cook for another 2 minutes until fragrant and the mushrooms begin to soften.
- Make the Sauce:
- Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom of the skillet. This will add extra flavor to your sauce.
- Stir in the heavy cream, Dijon mustard (if using), Parmesan cheese, and thyme. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.
- Add the Pork Chops Back In:
- Return the pork chops to the skillet, nestling them into the sauce. Spoon some of the sauce over the pork chops.
- Cover the skillet with a lid and reduce the heat to low. Let the pork chops simmer in the sauce for another 10-15 minutes, or until they reach an internal temperature of 145°F (63°C) and are fully cooked through. The sauce should be thick and creamy by the time they are done.
- Serve:
- Once the pork chops are cooked, remove the skillet from the heat. Garnish with fresh parsley or chives for a burst of color.
- Serve the pork chops with the creamy sauce spooned over the top. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.