Cozy and quick, this weeknight dinner is about to be your new Fall favorite! Thin-cut pork chops seared then simmered in a creamy sage mushroom sauce. So succulent and delicious. You’ve gotta try it!

INGREDIENTS – serves 2-4

2-3T olive oil
2-4 thin-cut pork chops

2-3c mushrooms, sliced (whatever you like, I used beech and crimini)
10-12 sage leaves, sliced thin (or 2T dried sage)
2-3 garlic cloves, minced
2 springs fresh thyme, pulled off the stem (or 1/4t dried thyme)
1/4t salt

1/2c broth

2T cream cheese

INSTRUCTIONS

Bring a large skillet up to medium-med-high heat. Sprinkle both sides of the pork chops with salt and pepper. Drizzle olive oil in the skillet then sear chops on both sides, about 2-3 minutes per side. Remove to a plate and set aside.

Immediately add mushrooms in the skillet and reduce the heat to medium. Stir occasionally for about 4 minutes, until they start to brown and shrink down in size a bit. Add garlic and sage, cook for 1-2 minutes, until you can smell them. Pour in broth, stir around a little, scraping any brown bits off the bottom. Reduce the heat to med-low-medium then put the chops back in along with any juice the left on the plate. Top with a lid cracked open and let simmer for 5 minutes.

Remove the lid, turn off the heat, then stir in cream cheese. (It will take a minute but keep stirring).

ENJOY!