Côtelettes de porc crémeuses faciles

Ingrédients

• 4 pork chops bone in ( or boneless, about 1-inch thick)
• 1 teaspoon seasoning salt (adjust to your taste)
• 1/3 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup sliced brown mushrooms
• 2 tablespoons fresh parsley (chopped, divided)
• 1 tablespoon fresh thyme (chopped)
• 4 cloves garlic (crushed)
• 3/4 cup reduced fat cream (or half and half, heavy cream or evaporated milk)

Préparation

1. 1

   Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.

2. 2

   When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.

3. 3

   Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.

4. 4

   Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.

5. 5

   Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.