Pork Chops in a Creamy Mustard Thyme Sauce with Mushrooms and Caramelized Shallots

Ingredients:
4-6 boneless pork chops
8 ounces baby bella mushrooms, sliced
1 cup chicken stock, or more
2 tablespoons grainy mustard
fresh thyme
1 cup heavy cream
caramelized shallots

Directions:
Season your chops with salt and pepper then brown them in a drizzle of olive oil.

Remove chops, do the same with the mushrooms, then set aside as well.

De glaze your pan with chicken stock enough to cover the bottom and let it bubble.

Add two heaping tablespoons of grainy mustard, some fresh thyme and a cup or so of cream or half and half, whisking until smooth.

Place the chops back in along with the mushrooms and simmer until meat is cooked through.

Garnish with the caramelized shallots.

Serves 4

Source:  Proud Italian Cook