- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 4 (1-inch-thick) boneless pork chops
- Salt and ground black pepper
- 1 pound sliced mushrooms
- 2 large garlic cloves, finely minced
- 1 teaspoon dried thyme leaves
- 1/3 cup chicken broth
- 1/3 cup white wine
- 1/4 cup heavy cream
- Heat 2 tablespoons of the oil and butter in a large skillet over medium-high heat. Coat chops with remaining oil and lightly season them with pepper. Add mushrooms; saute until liquid evaporates and mushrooms are golden brown, about 5 minutes. Add the garlic and thyme and season with salt and pepper to taste. Transfer to a plate.
- Add chops to the empty, hot skillet; saute until well browned, about 5 minutes on each side to an internal temperature of 140 degrees F (60 degrees C). Transfer each chop to a dinner plate, cover and keep warm.
- Return mushrooms to pan; mix broth and wine and add to pan; simmer until reduced by half, 1 to 2 minutes. Stir in cream until blended. Spoon a portion of mushroom sauce over each chop and serve.