• Pre-heat your oven to 400F.

Prepare the mushroom sauce

• Pre-heat a pan large enough to hold the chops in one layer.
• Add 1 Tbsp butter and 1 Tbsp olive oil to the pan.
• Saute the mushrooms and shallot (or onion) until the mushrooms are cooked and lightly browned.
• Add the wine or sherry and reduce until reduced by 2/3. This should take 2 or 3 minutes.
• Add the thyme and 1 cup chicken stock, reduce heat and let simmer for about 15 minutes. If the pan dries out add a bit more chicken stock.
• Remove the sprig of thyme then puree the mushrooms in a blender with enough stock to get it to puree. You may or may not need to add a bit more stock. It depends on how much evaporated during the simmering phase.
• Reserve the puree.

Prepare the pork chops

• Wipe out the pan. Return to medium heat.
• Season the chops with salt and pepper (or just pepper if you pre-salted them).
• Film the pan with olive oil.
• Pan fry the pork chops until nicely browned, about 2 minutes.
• Flip the chops and place them in the oven to roast until done. You are shooting for an internal temperature of about 145-150F.
• Remove chops from the pan and tent with foil.
• Heat the pan and everything that's in the pan over medium heat. Add the mushroom puree and scrape up any bits. You want all the pork goodness in your sauce.
• Add the cream and stir to combine. Mix in a pinch of cayenne and salt to taste.
• Finish the sauce with a few drops of truffle oil or salt if you have it. A sprinkle of piment d'esplette is a nice touch if you have that too.