Tired of the same old pork chops? Switch things up a bit by using Herbes de Provence. I used store bought but it is easy to make up your own blend – see here or here. The chops were browned in a skillet and then braised in a hot oven with a sauce of chicken stock and wine. That sauce was added to the skillet with mushrooms and cream and those lovely herbes and reduced down to deliciousness.
Mushrooms in cream sauce are delectable anyway but once you’ve had them Herbes de Provence, you’ll wonder why anyone would have them any other way.
Herbes de Provence Pork Chops with Mushrooms
2 tablespoons olive oil
4 thick cut pork chops
1 cup chicken stock
1 cup white wine
1/2 pound mushrooms
1 tablespoon butter
1/2 cup cream
1 tablespoon Herbes de Provence
Preheat oven to 400 degrees F.
Heat oil in a heavy skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to the skillet and brown, about 3 minutes per side. Transfer the pork to a baking dish. Add the chicken stock and white wine to the skillet. Boil until reduced by half, scraping up browned bits, about 10 minutes. Pour over the pork. Bake pork chops until they reach an internal temperature of 145 degrees F, about 25 minutes.
Clean and slice the mushrooms. Heat butter in the pork skillet. Add mushrooms to the skillet and sauté until softened. Remove skillet from heat until pork is done.
Transfer pork chops to serving plates. Pour sauce from baking dish into skillet with mushrooms and heat over medium high heat. Whisk the cream and Herbes de Provence into the sauce and bring to a boil. Simmer until thickened. Spoon mushrooms and sauce over the pork chops.
I served the pork chops with applesauce and a baked sweet potato.