Pork chops with mushroom sauce

Materials

4 boneless pork chops (2.5 cm thick)  

1 teaspoon salt and more if needed  

Freshly ground black pepper  

2 tablespoons of virgin olive oil  

6 tablespoons of salted butter  

1 kg of agaricus mushrooms (brown, otherwise white), cut into slices  

3 cloves garlic, finely chopped  

1 cup dry white wine  

2 tablespoons fresh thyme, chopped  

1 cup sour cream  

1 tablespoon Dijon mustard  

1 lemon, cut in half  

2 tablespoons fresh chives  

Step by step process:

• Dry the pork chops with paper towels. Season with salt and pepper all over.  
• Heat the olive oil in a large, deep-bottomed pan over high heat.  
• Once the oil begins to smoke, add the meat.  
• Cook for 3 minutes, then flip and continue cooking for another 3 minutes.  
• Continue cooking this way, turning the meat, for a total of 15 minutes.  
• Transfer the steaks to a serving platter and cover with aluminum foil to keep warm.  
• Repeat with remaining pork chops.  
• Reduce the heat to medium and add the butter to the pan.  
• Once the butter has melted, add the mushrooms and stir until soft and tender  
• brown, about 5 minutes.  
• Add the garlic and cook for 1 minute more.  
• Stir in the wine and thyme and bring to a simmer.  
• Cook until liquid is reduced by about half, 5 minutes.  
• Stir in cream and mustard until combined, simmer until sauce is thick enough to coat the back of a wooden spoon, about 4 minutes more.  
• Taste and add salt and pepper.  
• Return the pork to the pan, tossing the sauce to coat.  
• Squeeze fresh lemon juice on top and garnish with chives.  

Mrs​ appetite !