Boursin Pork Chops

Pat the pork chops dry with paper towels. Season generously on both sides with salt, pepper, and granulated garlic. (2 minutes)

In a large, heavy-bottomed skillet (preferably cast iron or stainless steel), heat the olive oil and butter over medium-high heat until the butter is melted and the mixture shimmers. (3 minutes)

Carefully place the seasoned pork chops in the hot skillet, ensuring they are not overcrowded. Sear the pork chops on both sides until golden brown, about 3 minutes per side. This creates a beautiful crust and locks in the juices. Remove the pork chops from the skillet and set aside, keeping them warm. (6 minutes)

Reduce the heat to medium. Add the sliced shallots and mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have softened and released their moisture, about 5 minutes. Season with a pinch of salt and pepper. (5 minutes)

Nestle the seared pork chops back into the skillet with the mushrooms and shallots, along with any accumulated juices. Cover the skillet, reduce the heat to low, and simmer for 3-5 minutes to allow the flavors to meld and the pork chops to cook through gently. (5 minutes)

Remove the lid and increase the heat back to medium. Stack the pork chops to one side of the skillet. Pour in the heavy cream and add the Boursin cheese chunks to the pan drippings. Stir continuously until the cheese is completely melted and the sauce is smooth and bubbling, about 2 minutes. (2 minutes)

Redistribute the pork chops evenly in the skillet, ensuring they are coated in the creamy sauce. Cook until an instant-read thermometer inserted into the thickest part of a pork chop registers 145°F (63°C), about 5 minutes more. Be careful not to overcook, as pork chops can become dry. (5 minutes)

Garnish the pork chops generously with fresh snipped chives. Serve immediately with mashed potatoes, rice, or crusty bread to soak up the luscious sauce.