How to cook
Cut the pork into pieces, which are 0.6″ (1.5 cm) thick. Seal them over high heat in a pan, which you can then put in the oven.
It is best to use a wider pan, so that you can leave space between the meat and seal it faster.
Remove the bites from the pan and in their place pour the remaining olive oil and finely chopped onion.
Stew for a few minutes, add the sliced mushrooms along with the butter.
Cook for another 2 minutes and then pour the brandy. It is the key to the taste of this dish, so you need to choose a quality one. Stir for 2 minutes on high heat and then reduce heat.
Pour the broth, cooking cream and stir for another 2-3 minutes. Add the pork chops and chopped thyme.
Cover with aluminum foil or put a lid on. Bake the pork chops in a preheated oven at 390°F (200°C) for half an hour.
The pork chops in mushroom-cream sauce are ready.