Preheat your oven to 400°F (200°C).
Season the pork chops with salt and pepper on both sides.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
While the pork chops are baking, prepare the mushroom sauce. In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and garlic, cooking until the mushrooms are golden and tender.
Pour in the heavy cream and chicken broth, stirring to combine. Simmer for 5-7 minutes until the sauce thickens slightly. Stir in the fresh thyme leaves.
For the Brussels sprouts, toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes, or until tender and slightly crispy.
Once the pork chops are done, remove them from the oven and let them rest for a few minutes. Serve the pork chops topped with the mushroom sauce and a side of roasted Brussels sprouts.
Variations & Tips
For a different twist, try using boneless pork chops or even chicken breasts if you prefer. You can also experiment with different herbs like rosemary or sage in the mushroom sauce for a unique flavor. If Brussels sprouts aren’t your favorite, swap them out for asparagus or broccoli. For a touch of heat, add a pinch of red pepper flakes to the mushroom sauce.
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