Mushroom Pork Chops

Mushroom Pork Chops 1 tablespoon olive oil 4 pork chops I use boneless pork chops salt and pepper to taste 2 tablespoons butter 8 ounces sliced mushrooms 1 teaspoon garlic minced 1 1/2 tablespoons flour 1 cup beef broth 2 tablespoons heavy cream 1 tablespoon chopped parsley Heat the olive oil in a large pan over medium high heat. Season the pork chops with salt and pepper to taste. Place the pork chops in the pan. Cook for 6-8 minutes per side or until a meat thermometer registers 145 degrees F. Remove the pork chops from the pan; cover to keep warm. Melt the butter in the pan. Add the mushrooms and season with salt and pepper to taste. Cook the mushrooms for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds. Add the flour to the pan. Cook for 1 minute, stirring constantly. Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the heavy cream. Add the pork chops back to the pan and spoon the sauce over the top. Sprinkle with parsley, then serve.