Ingredients:
4 bone-in pork chops
2 tbsp olive oil
2 tbsp unsalted butter
2 large onions, thinly sliced
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp thyme leaves
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the pork chops with salt and black pepper.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until browned. Remove and set aside.
Add the remaining butter to the skillet and reduce the heat to medium. Sauté the onions for 5-7 minutes until golden and caramelized. Add the mushrooms and garlic, cooking for another 3-4 minutes.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and thyme. Season with salt and black pepper.
Return the pork chops to the skillet and simmer for 10-15 minutes until the pork is cooked through and the gravy has thickened.
Serve warm, garnished with fresh parsley and paired with your choice of sides.
Prep Time: 15 mins
Cooking Time: 35 mins
Total Time: 50 mins
| Kcal: 450 per
per Servings: 4
