Yield: 2 servings
Active Time: 15 minutes Total Time: 15 minutes
Ingredients:
2 (1-inch-thick) pork chops
1 1/2 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
2 cloves garlic
1 T. finely chopped fresh rosemary leaves
2 T. extra-virgin olive oil
8 oz. cremini mushrooms (optional)
1 c. cream
Instructions:
- Season pork chops with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let it set for 10 minutes.
- Finely chop 2 cloves garlic and 1 tablespoon fresh rosemary leaves and place in a small bowl. Thinly slice 8 ounces cremini mushrooms.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops, working in batches if needed, and sear until golden brown, 3 to 4 minutes per side. Transfer to a plate.
- If using mushrooms, add the mushrooms to the pan with the remaining 1/2 teaspoon kosher salt and sauté until browned, about 6 minutes.
- Add the garlic and rosemary to the pan and cook until fragrant, about 1 minute. Whisk in 1 cup cream, and return the pork and any accumulated juices to the pan. Bring to a simmer and cook until the pork chops reach an internal temperature of 145°F, 3 to 5 minutes.