Pork chops with mushroom sauce

Ingredients 

4 boneless pork chops (1 inch thick) 

1 teaspoon salt, plus more if needed 

Freshly ground black pepper 

2 tablespoons extra virgin olive oil 

6 tablespoons salted butter 

1 pound agaricus mushrooms (brown, or white), sliced 

3 garlic cloves, finely chopped 

1 cup dry white wine 

2 tablespoons fresh thyme, finely chopped 

1 cup heavy cream 

1 tablespoon Dijon mustard 

1 lemon, halved 

2 tablespoons fresh chives 

Step-by-step instructions: 

• Pat the pork chops dry with paper towels. Season all over with salt and pepper. 
• Heat the olive oil in a large, deep skillet over high heat. 
• Once the oil starts to smoke, add the meat. 
• Cook for 3 minutes, then turn and continue cooking for another 3 minutes. 
• Continue cooking this way, turning the meat, for a total of 15 minutes. 
• Transfer the chops to a serving platter and cover with foil to keep warm. 
• Repeat with the remaining pork chops. 
• Reduce the heat to medium and add the butter to the pan.  
• Once the butter has melted, add the mushrooms and stir until softened and  
• brown, about 5 minutes.  
• Add the garlic and cook for 1 minute more. 
•  Stir in the wine and thyme and bring to a simmer.  
• Cook until the liquid has reduced by about half, 5 minutes.  
• Stir in the cream and mustard until combined, then simmer until the sauce is thick enough to coat the back of a wooden spoon, about 4 minutes more.  
• Taste and add salt and pepper.  
• Return the pork to the pan, spooning the sauce over it to coat.  
• Squeeze fresh lemon juice over the top and garnish with the chives. 

Enjoy your meal!