Instructions
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
6. Stir in the heavy cream and fresh thyme. Bring the sauce to a gentle simmer and cook for 2-3 minutes, or until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper as needed.
7. Return the cooked pork chops to the skillet with the sauce. Spoon the creamy mushroom sauce over the pork chops and let them warm through for 1-2 minutes.
8. Garnish with fresh chopped parsley, if desired, and serve immediately.
Short Tips
* Don’t overcrowd the pan when searing the pork chops; cook in batches if necessary to ensure a good sear.
* For a richer flavor, you can deglaze the pan with a splash of dry white wine before adding the chicken broth.
* This dish pairs wonderfully with mashed potatoes, rice, or a side of steamed green beans.
* If you prefer a thinner sauce, you can add a little more chicken broth or cream until you reach your desired consistency.
