Ingredients

• 6 pork chops, bone in or boneless (about 1-inch thick
• 1.5 teaspoon Seasoning salt (adjust to your taste)
• 0.5 teaspoon cracked black pepper
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter

• 1.5 cup sliced brown mushrooms
• 3 tablespoons fresh chopped parsley, divided
• 1.5 tablespoon fresh chopped thyme
• 6 cloves garlic crushed
• 1.13 cup reduced fat cream or half and half, (heavy cream or evaporated milk)

Method

• Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
• When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
• Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant. 
• Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.
• Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.