Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless Pork Chops (approx. 1 inch / 2.5 cm thick)
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • ¼ cup All-Purpose Flour (for dredging)
  • 2 Tbsp Neutral Oil (e.g., Rapeseed/Canola or Vegetable Oil)
  • 2 Tbsp Unsalted Butter
  • 1 lb Mixed Mushrooms (Cremini/Button), wiped clean and sliced
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour (for thickening the sauce)
  • 1 cup Low-Sodium Chicken or Vegetable Stock
  • ½ cup Dry White Wine or Dry Sherry (Optional)
  • 2 tsp Fresh Thyme Leaves, stripped from the stem
  • 1 tsp Dijon Mustard
  • ½ cup Heavy Cream (Double Cream, 35% fat minimum)
  • Salt and Pepper to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Pork: Pat the chops bone-dry with kitchen paper. Season generously with salt and pepper.
  2. Dredge: Lightly dust the chops on both sides with the ¼ cup of flour, shaking off any excess.
  3. Sear: Heat the oil in the heavy-bottomed pan over medium-high heat until shimmering. Sear the chops for 2–3 minutes per side until deeply golden brown and a good crust has formed. Do not cook through.
  4. Reserve: Remove the chops immediately and set them aside on a plate. Reduce the heat to medium.
  5. Sauté Aromatics: Add the butter to the same pan. Once melted, add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their moisture and turned golden brown (about 6–8 minutes).
  6. Add Onion and Garlic: Push the mushrooms to the side and add the diced onion. Cook for 3 minutes until softened, then stir in the minced garlic and thyme for 1 minute until fragrant.
  7. Deglaze and Thicken: Sprinkle the remaining 1 Tbsp of flour over the mushroom mixture and stir well for 1 minute. Pour in the white wine/sherry, scraping vigorously to lift all the browned bits (fond) from the bottom of the pan. Cook until the wine is almost evaporated.
  8. Simmer: Whisk in the chicken stock and Dijon mustard. Bring the mixture to a simmer, stirring until the sauce slightly thickens (about 2 minutes).
  9. Add Cream: Reduce the heat to low. Stir in the heavy cream. Taste the sauce and adjust the salt and pepper as needed.
  10. Smother: Gently return the seared pork chops and any accumulated juices to the pan, nestling them into the mushroom sauce.
  11. Braise: Cover the pan partially and simmer gently on low heat for 10–15 minutes, or until the pork chops are tender and reach an internal temperature of 145°F (63°C).
  12. Rest and Serve: Remove from heat and let the chops rest in the sauce for 5 minutes. Garnish with fresh parsley before serving.