Cooler weather brings on the craving for stick to your ribs mouth water comfort food. Lets get comfy in the kitchen.

banky177/flickr

WHAT YOU'LL NEED:

4 boneless or bone in center cut pork chops, a handful of mushrooms (rough chopped), 1 cup of heavy cream, unsalted butter, thyme, sage, oregano, s/p, 4 garlic cloves and 2 potatoes (I prefer Yukon, but a russet will work too)

PUTTING IT ALL TOGETHER:

In a hot skillet melt a Tbs of butter, roll it around the skillet and add the pork chops-salt and pepper chops (if you only have a small skillet only do two chops at a time), cook them for about 3 minutes on each side (make sure to get a good sear on each side) Remove the chops from the pan, add another Tbs of butter add the mushrooms, thyme and oregano (about a tsp each) and a dash of sage, cook for about a minute or two then pour in cream cook for 3 minutes on low, add the chops back into the skillet and let simmer while you finish up the potatoes (you've been boiling while working on the the chops and sauce), drain them and remove the garlic cloves, put back into pan, rough smash them with a potato masher, salt and pepper them add a little cream until they are rustically mashed.

Put the taters on the plate and top with pork chop... serve with favorite veggie. (the picture is served with wax beans)