Pork Chops in Mushroom Cream Sauce

Pre heat a large frying pan over medium high heat. Season the pork chops generously with salt and pepper on both sides. Place them in the frying pan and sear them until browned on both sides, about 3 minutes per side.

While the chops are cooking, mince the garlic and chop the rosemary if using fresh.

When the chops are browned on both sides, remove them to a plate and add the mushrooms to the drippings in the pan (there should be 1-2 TBSP of drippings, but if not, add olive oil). Season with about 1/2 TBSP salt, and cook the mushrooms, stirring, until they begin to brown (about 6 minutes). Add the garlic and rosemary and cook for 1 minute more.

Add the cream or coconut milk and any accumulated juices from the pork chops to the mushrooms in the pan and stir to incorporate. Nestle the chops in the mushroom sauce and simmer gently for 3-5 minutes until pork chops are just barely cooked through.

Note: For perfect pork chops it is essential that they not be overcooked! In the first step, your goal is to brown the chops but not cook them through. In the last step, you want to cook them until there is still a faint blush of pink in the center. Overcooking pork chops makes them dry and NOT delicious!