2 tsp Olive Oil
1 medium Shallot, minced
2 tsp Minced Garlic
1 tsp Dried Thyme
5 Boneless Center Loin Pork Chops (about 3/4-inch thick)
2 TB Butter
8 oz Assorted Fresh Mushrooms (Portobello, Shiitake, Oyster or a mix of all 3)
2 TB Flour
1/2 tsp Ground Black Pepper
3/4 cup Chicken Stock
1/2 cup Half and Half
In a large skillet, over medium heat, heat the olive oil until shimmering. Add the shallot and garlic and sauté 3 minutes, until tender.
Season the pork chops with salt and pepper, increase the skillet to medium-high heat, and place the chops in the skillet. Cook 4 - 5 minutes on each side until golden and nearly cooked through. Transfer to a warm plate, cover with foil and keep warm.
Add the butter to the skillet, stirring to loosen any browned bits on the bottom of the skillet. Add the mushrooms and sauté for 3 minutes until softened, then add the flour and pepper to the mushrooms and stir to blend. Add the chicken stock and half and half, stirring constantly until the gravy is smooth and creamy.
Add the pork chops back to the skillet, including any juices that may have collected on the plate. Turn the chops over in the gravy to coat them and blend in the juices. Continue to cook over medium-low heat for 5 minutes. Serve with garlic mashed potatoes and steamed veggies.