- 6 garlic cloves, peeled but kept whole
- 4 sprigs fresh thyme
- ¼ tsp coarse sea salt
- 1/8 tsp cracked black pepper
- 2 tsp canola or grape seed oil
- 2 bone-in pork chops, approximately 2-inches thick
- 1 cup white wine
- 8 large mushrooms, cleaned and cut into fourths
- 2 tbsp cold unsalted butter, cut into cubes
Preheat oven to 425 degrees. Pat dry pork chops with paper towels. Season both sides with the sea salt and cracked pepper.
Heat cast iron pan on medium-high heat. When hot, add oil. Carefully add pork chops. Cook chops, without turning, until they begin to brown, about 3 minutes. Turn chops. Cook the second side for 1 minute.
Remove from heat. Place the whole peeled garlic cloves around pan. Place thyme sprigs on top of chops. Transfer pan to preheated oven. Roast approximately 12 minutes. During roasting process, turn chops several times so both sides roast evenly. Roasting time will vary depending on size of the chops. The chops should reach an internal temperature of 145 degrees. Foodsafety.gov recommends a minimum internal temperature of 145 for fresh pork. The pork will cook approximately 5 more degrees while resting during mushroom preparation.
Remove chops and thyme from pan. Place pan back on stove on medium heat. Deglaze pan with white wine. Add mushrooms. Cook for several minutes. Add butter to the pan. Stir to incorporate.
Top pork chops with roasted garlic and mushroom butter sauce. Garnish with additional fresh thyme sprigs if desired.