Ingredients:

  • 4 (5-7 oz / 140-200g each) thick-cut, bone-in or boneless pork loin chops
  • 1 tbsp (15 ml) olive oil
  • 1 tsp Kosher salt
  • ½ tsp freshly cracked black pepper
  • 2 tbsp (30g) unsalted butter
  • 1 lb (450g) cremini (chestnut) mushrooms, cleaned and sliced thickly
  • 2 large shallots, finely minced (approx. ½ cup)
  • 2 cloves garlic, minced
  • ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
  • ½ cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc) OR dry sherry
  • 1 cup (240 ml) low-sodium chicken stock
  • 1 tbsp Dijon mustard
  • ½ cup (120 ml) heavy cream (double cream)
  • 2 tbsp chopped fresh parsley, for finishing
  • Salt and pepper, to taste

Instructions:

  1. Prep the Pork: Pat the pork chops completely dry using kitchen paper—this is absolutely crucial for achieving a proper sear. Season both sides generously with salt and pepper.
  2. Heat the Pan: Place a heavy-bottomed skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the pork chops in the pan, ensuring they are not touching (sear in batches if necessary).
  3. Sear the Chops: Sear for 3–4 minutes per side, until a deep golden-brown crust forms. The internal temperature should be around 125–130°F (52–54°C) at this point.
  4. Rest the Pork: Remove the chops from the pan and set them aside on a plate. Cover loosely with foil. Do not clean the pan.
  5. Sauté Aromatics: Reduce the heat to medium. Add the butter to the residual fat in the pan. Add the sliced mushrooms. Sauté, stirring occasionally, until the mushrooms have released their moisture and turned deep brown and tender (about 6–8 minutes).
  6. Add Shallots and Garlic: Push the mushrooms to the side and add the minced shallots and thyme. Cook until the shallots are softened (about 2–3 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  7. Deglaze: Pour in the white wine (or sherry). Bring to a simmer immediately, scraping up all the browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  8. Simmer the Base: Pour in the chicken stock and whisk in the Dijon mustard. Bring the mixture to a low boil and reduce the liquid until it slightly thickens, usually reducing by about one-third (3–5 minutes).
  9. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream. Taste the sauce and adjust seasoning with salt and pepper as needed.
  10. Return the Pork: Carefully nestle the partially cooked pork chops (and any resting juices from the plate) back into the sauce.
  11. Finish Cooking: Simmer gently for 3–5 minutes, turning the chops occasionally, until the internal temperature of the pork registers 145°F (63°C) on an instant-read thermometer.
  12. Rest and Serve: Remove the pork chops. Allow them to rest for 5 minutes. Stir the fresh parsley into the sauce. Ladle the sauce generously over the rested pork chops and serve immediately.