Quick One-Pan Pork Chops and Mushrooms with Red Wine and Thyme

Halve one of the cloves of garlic and rub over the pork chops to give them some flavo. Season pork chops with salt and pepper.

Heat a pan over medium-high heat and add 1 tablespoon butter. Crush remaining garlic cloves and add to the pan along with thyme sprigs. Cook until fragrant, 1–2 minutes.

Add sliced mushrooms and cook until nicely colored. Add more butter as needed, you don’t want the pan to go dry.

When mushrooms look nice and brown (after about 3–5 minutes), remove garlic cloves and scrape mushrooms and thyme to one side of the pan. If possible, position pan so that this part is not directly over the heat.

Add pork chops to pan and cook for 2 minutes per side until they have a nice color. They do not have to be completely finished inside at this point. Make sure to stir mushrooms once in a while so they don’t burn.

When pork chops are cooked on both sides, add red wine and water to the pan, place it back fully on the heat and lower heat a bit. Let pork chops cook in this for 1 minute on each side. Mix in mushrooms and thyme with the liquids and coat pork chops with this as they are cooking.

Remove from heat and remove thyme sprigs. Let the pork rest for a few minutes.

Serve pork chops with mushrooms on top, and maybe a sprig or two of fresh thyme just for prettiness. Add mashed potatoes or other sides as desired, and top everything with a generous dose of the red wine reduction from the pan.