Creamy Mushroom Pork Chops with Garlic and Thyme Sauce

Season the pork chops generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Sear the pork chops for about 4-5 minutes per side until they are golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove from the skillet and set aside.
Step 2: Make the Mushroom Sauce
In the same skillet, melt butter over medium heat.
Add the chopped onion and cook for about 3-4 minutes, until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the mushrooms and thyme, and cook for about 5 minutes, until the mushrooms release their moisture and become tender.
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 2-3 minutes.
Stir in the heavy cream and Parmesan cheese. Simmer for another 4-5 minutes until the sauce thickens. Taste and adjust seasoning with salt and pepper.
Step 3: Combine the Pork Chops with the Sauce
Return the pork chops to the skillet, nestling them into the creamy mushroom sauce.
Spoon some of the sauce over the pork chops and simmer for another 2-3 minutes to allow the flavors to meld together.
Garnish with fresh parsley before serving.
Serving and Storage Tips