# What You’ll Use:
→ Pork Chops and Seasoning
01 - 4 bone-in pork chops, 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil
→ Roasted Radishes
06 - 1 pound radishes, trimmed and halved
07 - 1.5 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
→ Creamy Mushroom Sauce
11 - 2 tablespoons unsalted butter
12 - 8 ounces cremini or white mushrooms, sliced
13 - 3 cloves garlic, minced
14 - 1/2 cup heavy cream
15 - 1/2 cup chicken broth
16 - 2 teaspoons Dijon mustard
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - Salt and pepper to taste
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss radishes with olive oil, salt, black pepper, and thyme. Spread in a single layer on the prepared baking sheet.
02 - Roast radishes for 25 to 30 minutes, flipping halfway through, until golden and tender.
03 - Pat pork chops dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika.
04 - Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3 to 4 minutes per side until golden brown. Remove to a plate and loosely cover with foil.
05 - Reduce heat to medium in the same skillet. Add butter and mushrooms. Sauté for 5 to 6 minutes until mushrooms are browned and moisture evaporates.
06 - Add minced garlic and cook for 1 minute until fragrant.
07 - Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2 to 3 minutes, stirring constantly, until sauce thickens. Season with salt and pepper to taste.
08 - Return pork chops and any accumulated juices to the skillet, nestling them into the sauce. Simmer for 3 to 5 minutes until pork chops reach an internal temperature of 145°F.
09 - Sprinkle pork chops with chopped parsley. Serve pork chops with creamy mushroom sauce and roasted radishes on the side.
