# 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)
# Directions:
01 - Pat pork chops dry and season both sides 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, then remove to a plate and set aside.
03 - Add chopped onion and sliced mushrooms to the skillet. Cook for 4 to 5 minutes until mushrooms are browned and onions soften.
04 - Stir in minced garlic and thyme; cook for 1 minute until fragrant.
05 - Mix in cream of mushroom soup, chicken broth, and heavy cream, scraping up any browned bits from the skillet to combine thoroughly.
06 - Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer 10 to 12 minutes until pork reaches an internal temperature of 145°F.
07 - Adjust seasoning with salt and pepper as needed. Sprinkle with chopped fresh parsley before serving.
