A recipe by Julie Van Rosendaal
Set a large skillet over medium-high heat, add a drizzle of oil and brown the pork chops on both sides, sprinkling with salt and pepper.
Transfer to a plate and add the butter to the pan.
Cook the mushrooms along with the thyme, sprinkling with salt and pepper, until any excess moisture has cooked off and they’re starting to turn golden.
If you like, add the cream to the pan and cook for another minute or two, stirring, until it thickens.
Serve the pork chops topped with the buttered or creamy mushrooms.