# Ingredient List:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground 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 thyme, chopped
14 - Salt and black pepper, to taste
15 - 1 tablespoon fresh parsley, chopped (for garnish)
# Steps:
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 chops to a plate and set aside.
03 - In the same skillet, add chopped onion and sliced mushrooms. Cook, stirring occasionally, for 4 to 5 minutes until mushrooms are browned and onions are softened.
04 - Stir in minced garlic and thyme. Cook for 1 minute until fragrant, taking care not to burn the garlic.
05 - Mix in condensed cream of mushroom soup, chicken broth, and heavy cream. Stir thoroughly, scraping up any browned bits from the skillet bottom to incorporate flavor.
06 - Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 10 to 12 minutes, or until the internal temperature reaches 145°F (63°C).
07 - Taste sauce and adjust seasoning with salt and black pepper as needed. Sprinkle freshly chopped parsley over the top before serving.
