Step 1

This recipe uses 2 lb of boneless pork chops which usually means 4 pork chops.

Step 2

Season the pork chops with Italian seasoning, salt and pepper in a large shallow bowl. Sprinkle with 2 tablespoons of flour and dredge both sides of each pork chop in the flour.

Step 3

Heat an empty large, high-sided skillet (preferably cast-iron) over medium heat for 2 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add pork chops. Cook the pork chops on one side on medium heat for 5 minutes, without moving it. This allows the pork chops to sear.

Step 4

Flip the pork chops over to the other side, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 145°F in the thickest part of the pork chop. Remove from heat. Remove the cooked pork to a plate.

Step 5

Add 1 tablespoon of olive oil on medium heat to the same cast-iron skillet. Add sliced mushrooms and sprinkle them generously with salt to taste.

Step 6

Let them cook for about 3 or 5 minutes, without moving them. At this point, the mushrooms will release juices, give them one more stir for 1 minute on low-medium heat.

Step 7

Remove ⅓ of the cooked mushrooms to a plate, leaving the remaining ⅔ in the skillet.

Step 8

Add heavy cream, minced garlic, and 1/2 teaspoon paprika to the skillet with mushrooms.

Step 9

Bring everything to a boil and reduce to low-medium heat. Cook for about 5 or 7 minutes on low-medium heat, with the sauce visibly simmering and bubbling (but not actively boiling) until the sauce acquires a nice color from the mushrooms and reduces a little bit. Remove from heat. Stir in half of the fresh thyme.

Step 10

Add back pork chops to skillet and reheat on low heat for several minutes.

Step 11

Tip: For presentation purposes, do not spoon the sauce all over the pork chops. Do it sparingly so that they retain a golden brown seared look in some parts. Remove from heat.

Step 12

When ready to serve, divide the pork chops and the sauce among the plates.

Step 13

Top with the reserved ⅓ of mushrooms (for presentation purposes) and the remaining fresh thyme. Season with salt and pepper, if needed.