# Ingredients:
→ Pork Chops and Seasoning
01 - 4 bone-in pork chops, 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil
→ Roasted Radishes
06 - 1 pound radishes, trimmed and halved
07 - 1½ tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ½ 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 - ½ cup heavy cream
15 - ½ cup chicken broth
16 - 2 teaspoons Dijon mustard
17 - ¼ cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - Salt and pepper to taste
# Directions:
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. Roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
02 - Pat pork chops dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
03 - Heat 1 tablespoon 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 pork chops to a plate and cover loosely with foil.
04 - In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5 to 6 minutes, until mushrooms are browned and moisture evaporates.
05 - Add minced garlic and cook for 1 minute until fragrant.
06 - Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2 to 3 minutes, stirring frequently, until sauce thickens slightly. Season with salt and pepper to taste.
07 - 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.
08 - Sprinkle with chopped fresh parsley. Serve pork chops with creamy mushroom sauce and roasted radishes on the side.
