Ingredients

4 thin-cut pork chops (1/4-1/2 inch thick) (available at K Bar K Meats)

Kosher salt ​and freshly ground black pepper

1/4 cup all-purpose flour, plus 2 tablespoons

1 TBSP olive oil (available at Texas Olive Ranch)

2 TBSP unsalted butter

8-10 ounces cremini mushrooms cut into 1/4 inch slices

1 large shallot, chopped (about 1/3 cup)

3/4 cup dry Marsala wine

1/2 cup chicken stock

1 TBSP fresh thyme leaves, chopped

1 tsp fresh rosemary, chopped 

1/3 cup heavy cream

Instructions

1.  Season pork chops on both sides with salt and pepper.  Dredge in flour,
    shaking off excess.  

2.  Heat butter and oil in a large skillet over medium-high heat until foaming

      subsides.  Cook pork chops for 3-4 minutes per side, until browned and 
      centers read 145 degrees F with a meat thermometer.  Transfer to a 
      plate and tent with foil to keep warm.

3.  Add shallots and mushrooms to pan with 1/2 tsp kosher salt and 1/4 tsp
      freshly ground black pepper.  Saute until mushrooms are soft and 
      beginning to brown, about 5 minutes.

4.  Stir 2 TBSP flour into the mushroom mixture and cook for 1 minute. 

      Add Marsala and cook for an additional 1-2 minutes, scraping any brown