# Components:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
→ For Searing
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Mushroom Sauce
07 - 1 can (10.5 oz) condensed cream of mushroom soup
08 - 1/2 cup low-sodium chicken broth
09 - 1/2 cup heavy cream
10 - 1 small onion, finely chopped
11 - 8 oz cremini or white mushrooms, sliced
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
14 - Salt and black pepper, to taste
15 - 1 tablespoon fresh parsley, chopped (for garnish)
# Method:
01 - Pat pork chops dry and season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown. Remove from skillet and set aside.
03 - Add chopped onions and sliced mushrooms to the skillet. Sauté for 4 to 5 minutes until mushrooms are browned and onions are softened.
04 - Incorporate minced garlic and thyme into the skillet, cooking for 1 minute until fragrant.
05 - Stir in condensed cream of mushroom soup, chicken broth, and heavy cream, mixing thoroughly while scraping up browned bits from the pan.
06 - Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 10 to 12 minutes until pork reaches an internal temperature of 145°F (63°C).
07 - Adjust seasoning with salt and black pepper as desired. Sprinkle with fresh parsley before serving.
