Skillet Pork Chops in Creamy Mushroom Sauce

Skillet Pork Chops in Creamy Mushroom Sauce FOR THE PORK CHOPS 1 1/2 tablespoons extra virgin olive oil 4 boneless pork chops 3/4-inch thick 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper FOR THE MUSHROOM SAUCE 1 tablespoon butter 8 ounces sliced mushrooms such as cremini or baby portabella 2 cloves garlic minced 1/2 cup low sodium chicken broth OR white wine 1/3 cup half and half 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley FOR THE PORK CHOPS Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add pork chops and cook for about 6 to 7 minutes, turning once, or until cooked through. Remove to a plate and cover to keep warm. FOR THE CREAMY MUSHROOM SAUCE Add butter to the pan and melt. Stir in mushrooms; cook, stirring frequently until the mushrooms are browned, about 3 minutes. Add garlic and continue to cook for 30 seconds, or until fragrant. Stir in chicken broth or wine and cook for 2 minutes, or until the liquid is mostly evaporated. Stir in half-and-half and dried herbs; cook until simmering, about a minute. Place the pork chops back into the skillet and cook for 1 more minute, or until heated through. Plate the pork chops and top with the mushroom sauce. Serve.