Recipes

Pat the chops dry and sprinkle both sides with salt and pepper. Heat 1 tablespoon of oil in a large heavy skillet over medium high heat. Add the chops and cook, uncovered for 8 to 9 minutes or until an instant read thermometer inserted near centers reads 140°F, turning chops over halfway through cooking. Transfer chops to a serving platter and loosely cover with foil.

Add remaining oil to pan and add the mushrooms. Cook until mushrooms have released their liquid, stirring occasionally, about 6 minutes. Add the shallots, garlic and thyme and cook 3 minutes longer or until shallots have softened. Add the wine and deglaze the pan, stirring up any browned bits and simmer until reduced to a glaze. Add the broth and simmer until reduced again, about 3 to 4 minutes. Stir in cream and simmer until lightly thickened. Taste for salt and pepper and return pork and any juices back to the pan to reheat. Serve chops with sauce.