Herbed Mushroom Porkchops

---

what you'll need:

• 1 tablespoon olive oil

• 4 pork chops

• 2 tablespoons butter

• 8 oz sliced mushrooms

• 1 large clove garlic, minced

• 1 small to medium white onion, finely chopped

• 1 tablespoon fresh thyme

• 1/2 cup grape tomatoes, halved

• 2 tablespoons flour

• 1/2 cup beef broth

• 1/2 cup dry white wine

• 2 tablespoons heavy cream

• 1/2 cup shredded parmesan cheese

• 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)

• fresh parsley for serving

yields: 4 servings

total cook time: 1 hour

---

instructions:

1. Season pork chops generously with salt and pepper.

2. Heat olive oil in a large pan over medium-high heat. When the olive oil is hot, carefully place the pork chops in the pan. Cook for 3-4 minutes on each side, or until the internal temperature is just under 145 degrees (the meat will continue to cook even after removing from the pan). Remove the pork chops to a plate and cover.

3. Melt butter in the same pan with the pork chop juices. Add sliced mushrooms and cook for about 5-6 minutes, until starting to brown. Add garlic, onions, fresh thyme, and tomatoes, and sauté for an additional 2 minutes.

4. Add flour to the pan and incorporate into the vegetable and herb mixture. Slowly add beef broth and wine; stir with a wooden spoon until smooth. Simmer for 2-3 minutes, then add heavy cream, parmesan cheese, and salt.

5. Remove pan from heat. Add pork chops back into the pan and spoon sauce over the meat. Sprinkle fresh parsley over the dish before serving.