# Components:
→ Pork Chops
01 - 4 boneless pork chops, about 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 thyme, chopped
14 - Salt and black pepper, to taste
15 - 1 tablespoon fresh parsley, chopped (for garnish)
# Directions:
01 - Pat pork chops dry with paper towels, then season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil and butter together in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until well browned. Remove chops to a plate and set aside.
03 - Add chopped onion and sliced mushrooms to the skillet. Sauté for 4 to 5 minutes until mushrooms are golden and onions have softened.
04 - Stir in minced garlic and thyme, cooking for 1 minute until the aroma is released.
05 - Mix in condensed cream of mushroom soup, chicken broth, and heavy cream. Stir thoroughly, scraping the skillet to incorporate browned bits.
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 of the sauce with salt and pepper as needed. Sprinkle with fresh parsley before serving.
