Writer and Photographer Francine Coles

This elegant one-skillet dinner pairs perfectly seared pork chops with a luxurious mushroom cream sauce. The combination of dry white wine, fresh herbs and Dijon mustard creates a sophisticated yet comforting dish that’s ideal for a romantic Valentine’s Day dinner or any special winter evening.

Yield: 4 servings

Ingredients

  • 4 (1 1/2-inch-thick) bone-in pork chops
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons salted butter
  • 2 pounds cremini mushrooms, ends trimmed, halved
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 2 tablespoons fresh thyme, minced
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 lemon, halved
  • 2 tablespoons fresh chives or thyme

Directions

To prepare the pork chops: Pat the pork chops dry with paper towels. Season with the salt and pepper.

Heat the olive oil in a large, heavy-bottom skillet over high heat. Once the oil just begins smoking, working in batches, add the pork chops. Cook, undisturbed, for 3 minutes, then flip and continue cooking for another 3 minutes. Continue cooking this way, flipping the pork, until the internal temperature reads 160 degrees, about 15 minutes total. Transfer the pork chops to a serving platter and cover with foil to keep warm. Repeat with remaining pork chops.

To make the sauce: Reduce the heat to medium and add the butter to the pan. Once melted, add the mushrooms and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the wine and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined, and simmer until the sauce is thick enough to coat the back of a wooden spoon, about 4 more minutes. Taste and season with salt and pepper.

Return the pork to the skillet, spooning the sauce over it to coat. Squeeze fresh lemon juice over the top and garnish with chives or thyme. Divide among four plates.

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