What you'll need (servings 4-6):
4-6 boneless pork chops
2 tbsp - olive oil
2 tbsp - butter
1/2 tsp - Black Pepper
1/2 tsp - kosher salt
2 tbsp - sliced baby bella mushrooms (sliced or chopped)
1 tsp - 21 Seasoning salute (Trader Joe's)
1/2 tsp - Thyme
2 cups - Chicken broth
2 tsp - Garlic (minced)
4 tbsp - Heavy Whipping cream
1 tbsp - Dijon Mustard
1. Heat the butter and olive in a large skillet over medium-high heat, Clean then pat the pork chops dry with paper towels. Generously season pork chops with 21 seasoning salute, salt & pepper. Add the pork to the pan and sear until golden-brown, about 2 to 3 minutes per side (the pork chops will not be cooked through, will finish cooking later). Transfer pork chops to a large plate and cover with foil.
2. Add the mushrooms to the same skillet and stir every few minutes, cook until browned and softened (about 5-6 minutes). Add the thyme and garlic, cook until fragrant (about 30 seconds). Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
3. Reduce heat to medium-low. Add the pork chops back to the skillet and any accumulated juices to the pan. Cover skillet and simmer until the pork chops are cooked through (about 8-9 minutes.
4. Turn off the heat, then stir in heavy whipping cream and dijon mustard. Taste and add additional seasonings (if needed).
5. Serve and Enjoy!