# 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
→ 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 with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil and unsalted butter in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown. Transfer pork chops to a plate and set aside.
03 - Add chopped onion and sliced mushrooms to the same skillet. Cook for 4 to 5 minutes until mushrooms release their moisture and onions soften.
04 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
05 - Combine condensed cream of mushroom soup, chicken broth, and heavy cream in the skillet. Stir well, scraping up any browned bits from the pan.
06 - Return the seared pork chops to the skillet, nestling them into the mushroom 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 if necessary. Sprinkle fresh chopped parsley over the pork chops before serving.
