This one skillet pork dish is quick and family friendly. Served alongside roasted potatoes or on a bed of rice, the sauce and tender chops are too good for words.
Place the pork chops on a plate and sprinkle both sides of each pork chop with thyme, salt and pepper.
Heat a large skillet over medium high heat and add the oil. When it is hot, add the chops and fry for about 3-4 minutes per side. Remove to a clean plate. Depending on the size of your chops and skillet, you may have to fry the chops in batches.
Add the onion to the skillet, and sauté for a few minutes.
Stir in the garlic and mushrooms. If there is not enough fat in the skillet, add another tablespoon of oil. Sauté the vegetables for about 5 minutes, until the mushrooms have released their juices.
Stir in the wine and scrape up any brown bits from the bottom of the pan. Simmer for a minute or two, then pour in the chicken stock, both kinds of mustard, maple syrup and rosemary. Simmer for 5 minutes, stirring occasionally.
Stir in the cream and simmer another 5 minutes until slightly thickened.
Add the parsley and season to taste with salt and pepper.
Return the pork chops to the pan and warm through for a few minutes.
Serve the chops with the mushroom sauce on top.
Can use chicken stock if you don’t have white wine handy.
Use brandy instead of white wine.
Serving Size 1 pork chop
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.