This one-pan dish brings together tender pork chops and a rich, garlicky mushroom cream sauce. It's simple enough for a weeknight dinner, yet elegant enough to serve guests. Packed with flavor and made with minimal ingredients, it’s a comforting recipe you’ll come back to again and again.


Ingredients (Serves 4)

• 4 boneless Pork Chops (6–8 oz each)

• Salt and freshly ground Black Pepper

• 2 tablespoons Olive Oil (or Avocado Oil)

• 1 tablespoon unsalted Butter

• 8 ounces Mushrooms sliced

• 4 Garlic Cloves, minced (or 1 teaspoon Garlic Paste)

• 1 teaspoon dried Thyme (or Rosemary)

• ½ cup Chicken Broth (or Beef Broth for deeper flavor)

• ½ cup Heavy Cream 

• 1 tablespoon fresh Parsley, chopped (for garnish)

Season the pork:
Pat the pork chops dry and season both sides with salt and pepper. Let them rest at room temperature for about 10 minutes.

Sear the chops:
Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear for 4 to 5 minutes per side, or until golden brown and just cooked through. Remove from the skillet and set aside.

Cook the mushrooms:
In the same pan, reduce the heat to medium. Add the butter and mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are soft and browned.

Add aromatics:
Stir in the garlic and thyme. Cook for 1 to 2 minutes until fragrant.

Deglaze the pan:
Add the broth (and wine if using), scraping up any browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.

Make the cream sauce:
Stir in the cream and let it simmer for another 2 to 3 minutes, or until slightly thickened.

Finish the dish:
Return the pork chops to the skillet, spooning some of the sauce over them. Simmer for 2 minutes until heated through.

Garnish and serve:
Sprinkle with fresh parsley and serve immediately.