• 2 pork chops, ¾ inch thick, room temperature
  • 3 garlic cloves, divided
  • ¼ teaspoon ground black pepper
  • ½ teaspoon fine table salt
  • 3 tablespoon butter, divided
  • 15 fresh sprigs of thyme
  • 6 white button mushrooms, sliced thin
  • ½ cup red wine
  • ½ cup water


  1. Peel the garlic cloves. Cut one in half, and crush the other two gently with the side of a knife.
  2. Pat the pork chops dry, then rub the garlic clove halves over the pork chops before seasoning with salt and pepper.
  3. Heat a pan over medium-high heat and add 1 tablespoon of butter. Add the crushed garlic cloves and thyme sprigs. Cook until fragrant, 1-2 minutes.
  4. Melt another 1 tablespoon of butter in the pan, then add sliced mushrooms and cook until nicely colored and saturated with butter (3-5 minutes). Add more butter if needed, you don’t want the pan to go dry.
  5. Remove the garlic cloves and throw them away, then remove the mushrooms and thyme from the pan and set aside for now.
  6. Melt 1 tablespoon of butter in the pan, then add the pork chops. Cook for 1 minute per side, until they have a nice color.
  7. Add the mushrooms and thyme back to the pan. Then pour in red wine and water, mix gently and bring to a simmer. Simmer over medium or medium-low heat for 2 minutes per side.
  8. Remove the pan from the heat. Cover with a lid or tin foil, and let the pork rest for 5 minutes.
  9. Serve the pork chops with the mushrooms and a side of mashed potatoes or other side of your choice, and top with red wine reduction from the pan.

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