Directions

• Pat chops dry with paper towels, and season each side with salt, pepper, and granulated garlic. If using powdered garlic, use a bit more.
• Heat oil and butter in a large nonstick skillet over medium high heat, until butter stops sizzling. Add seasoned pork chops and brown on both sides, about 3 minutes per side. Remove chops from skillet and keep warm.
• Add shallots and mushrooms to the same skillet. Reduce heat to medium and cook, stirring, until mushrooms begin to soften and release moisture, about 5 minutes. Season with just a pinch of salt, or to taste.
• Nestle chops back in the skillet, along with any accumulated juices, and bring some of the vegetables over the top of chops. Cover, reduce heat to low, and simmer for 3 to 5 minutes. Turn heat back up to medium, stack chops on one side of skillet, stir cream into pan drippings, and add Boursin. Stir continually, until cheese is melts and sauce is bubbling, about 2 minutes.
• Redistribute chops in the skillet and cook until an instant read thermometer inserted near the center reads 145 degrees F (63 degrees C), about 5 minutes more. Garnish with chives and serve warm.