Instructions
Step 1: Season pork chops with salt, pepper, and paprika on both sides. /n
Step 2: Heat olive oil in a large skillet over medium-high heat and sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside. /n
Step 3: In the same skillet, melt butter and sauté chopped onion until softened. /n
Step 4: Add sliced mushrooms and cook until browned and tender. /n
Step 5: Stir in minced garlic and cook for about 1 minute until fragrant. /n
Step 6: Pour in chicken broth and scrape up any browned bits from the pan. /n
Step 7: Add heavy cream and thyme, stirring well, and let simmer for 3–5 minutes until slightly thickened. /n
Step 8: Return pork chops to the skillet and spoon sauce over them. /n
Step 9: Simmer for another 5–7 minutes until pork is fully cooked and tender. /n
Step 10: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if needed.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
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