Step 1

Pat pork chops dry with a paper towel and salt and generously pepper them.In a large heavy bottom skillet heat oil over high heat until you see wisps of smoke

Step 2

Working with two pork chops at a time set seasoned meat into the pan

Step 3

Brown without flipping for 3 minutes, flip and continue cooking for another 3 minutes

Step 4

Continue flipping back and forth until internal temp reads 160°F

Step 5

Continue this process with the remaining pork chops and set aside

Step 6

Reduce heat to medium and add the butter to the pan

Step 7

Once melted add mushrooms and stir until cooked through, about 5 minutes

Step 8

Add in garlic and cook for 1 more minute

Step 9

Pour the dry wine along with the fresh thyme into the pan and bring to a simmer

Step 10

Allow mushroom mixture to simmer until wine is reduced by half.Add in heavy cream and mustard and stir until all ingredients are combine

Step 11

Adjust seasoning with salt and pepper

Step 12

Add pork chops to the pan, spooning the sauce over them

Step 13

Finish the dish with freshly squeezed lemon juice and fresh chives

Step 14

Serve warm with plenty of sauce and mushrooms.