Skillet Pork Chops with Creamy Mushroom Gravy

• 4 pieces Bone-in pork chops, about 2.5 cm thick
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 40 g Unsalted butter
• 1 large Yellow onion
• 300 g Mushrooms
• 4 sprigs Fresh thyme
• 2 tbsp Plain flour
• 350 ml Chicken stock, hot
• 2 tsp Dijon mustard
• 150 ml Double cream

1. Pat the pork chops dry, then season all over with the fine sea salt and black pepper. Slice the onion and mushrooms.
2. Melt half the unsalted butter in a large frying pan over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until well browned, then transfer to a plate.
3. Add the remaining butter to the pan, then add the onion and cook over medium heat for 4 minutes until softened. Add the mushrooms and thyme and cook for 5 to 6 minutes until the mushrooms have released their liquid and started to brown.
4. Sprinkle in the plain flour and cook, stirring, for 1 minute. Gradually whisk in the hot chicken stock, scraping up any browned bits, then whisk in the Dijon mustard.
5. Bring to a gentle simmer and cook for 3 to 4 minutes until the gravy thickens slightly. Stir in the double cream and keep it at a low simmer, not a boil.
6. Return the pork chops and any resting juices to the pan and simmer gently for 4 to 6 minutes, turning once, until the chops are cooked through and the sauce coats the back of a spoon. Remove the thyme sprigs before serving.

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