Created by Kchurchill5 "RIP" Forever in our Kitchen on November 27, 2011
Step 1: Chops ... Let the chops come to room temperature and season well with salt and pepper. Add 1/2 of the olive oil and butter to a large saute pan and bring to medium high heat. Then, add the chops and saute on each side until you get a good crust and golden brown, about 4-5 minutes per side. You want to cook them until "almost" done, because they will continue to cook and finish in the sauce the last few minutes.
Step 2: Mushrooms and Onions ... Remove the chops to a plate and cover with foil to keep warm as you make the sauce. Add the remaining oil to the pan along with the mushrooms, onions, and red pepper flakes and saute on medium heat until tender, about 4-5 minutes.
Step 3: Sauce ... Once the vegetables are tender, add in the white wine, scraping up any bits from the bottom of the pan and cook 1 minute. Finish by adding in the heavy cream, season with salt and pepper, thyme, and add the chops back in. Continue to cook on medium to medium low heat for 3-5 minutes until the sauce reduces a bit and the pork chops are tender.
Step 4: Serve ... I like to serve this with my foil package of spinach and potatoes which go perfectly with this. Or you can serve this over buttered noodles or rice. ENJOY!