Pork Chops with Rosemary & Mushroom Cream Sauce
- a splash of olive oil
- 2 lbs boneless pork chops
- salt & pepper for seasoning
- 1 lb white mushrooms, diced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp all-purpose flour
- 2 tbsp soy sauce
- ½ cup heavy cream
Warm oil in a non-stick skillet over medium-high heat.
Using a paper towel, pat dry pork chops on both sides and season with salt and pepper.
Add pork chops to hot skillet, cooking 5-6 minutes on first side and a few minutes on second side until juices run clear and edges are golden.
Transfer chops to a plate to rest, cover with foil, and set aside.
Add mushrooms and rosemary to skillet and cook over medium-high heat until the mushrooms release most of their moisture and the liquid is evaporated (about 10 minutes).
Stir in flour to coat mushrooms.
Add soy sauce and heavy cream, stir and bring to a bubble.
Remove from heat and stir in juices released onto plate by pork chops.
Serve sauce over pork chops.