Heat oil in a large skillet over medium high heat. Season pork chops on both sides with sea salt and black pepper. Place chops in hot skillet and cook on each side for 1 min. Turn heat down to medium and cook for 8-10 minutes more, flipping every minute until internal temp reaches 135 degrees.
Protip: Treat chops like STEAK and PLEASE do NOT cook them to death. Pink in the middle is good, the goal is 145 degrees after resting for 5 minutes.
So once you get to 135 remove from heat, cover with foil and let rest for 5-7 minutes.
While the pork rests, add the mushrooms to the skillet and cook until softened, about 5 minutes. Then add garlic and cook about 1 minute (until fragrant).
Mix in the heavy cream, Parmesan, oregano and a pinch of red pepper flakes.
Taste the sauce!
Add sea salt if needed and red pepper flakes. Bring sauce to a simmer and cook until desired thickness is achieved (about 3 minutes).
Enjoy thoroughly. Really any wine you love will pair nicely with this. We served it with couscous, which was great for soaking up the sauce.
Recipe notes from Steph:
A recipe!? Yeah, did you know that we sell meat too? It's easy to forget with my incessant info about burgers and whatnot. But to show you just how far behind I am, I found this recipe in January when I was doing #Whole30 and had a note to make it February 1st because it sounded amazing so yeah Mady actually just made it July 8th. Pretty close! Good grief.
I mean, we also didn't have pork chops for a super long time but we do now and we had some open packages and weird-shaped ones to use up (the #farmercuts), note that we used at least twice the amount of meat called for and I very highly do NOT recommend this - the sauce is so good, you should probably just double what's listed below. Okay, so here we go (so good and so easy and 100% good-for-you! #nonfatiswhatkillsya #sugarsucks).
2 Bone-in Pork Chops can be substituted for the 4 boneless, or do 4 bone-in chops but then double the other ingredients.