Ingredients
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4 bone-in pork chops, about 3/4-inch thick
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salt and freshly ground black pepper to taste
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2 tablespoons olive oil, divided
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2 tablespoons unsalted butter, divided
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1 onion, sliced
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2 cups sliced fresh mushrooms
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1/2 teaspoon salt, or to taste
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2 teaspoons minced garlic
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1 cup chicken stock
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1/2 cup white wine
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1/2 teaspoon dried thyme, or to taste
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1 1/2 tablespoons cornstarch
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fresh thyme sprigs for garnish (optional)
Directions
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Blot chops dry with paper towels and season both sides with salt and pepper.
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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. When butter sizzles, add chops and brown on both sides, 4 to 5 minutes per side. Remove chops from the skillet and keep warm.
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To the same skillet, add remaining olive oil and butter. When butter is melted, add onions, mushrooms, and 1/2 teaspoon salt, and cook, stirring, until onions begin to turn translucent and mushrooms are softened, 4 to 5 minutes.
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Stir in minced garlic and cook until fragrant, about 30 seconds. Add chicken stock, wine, and dried thyme, and bring to a boil.
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Return chops and any accumulated juices to the skillet, nestling chops down into vegetables and broth. Remove about 1/4 cup of broth for later use. Cover, reduce heat to low, and cook until an instant-read thermometer inserted near the center reads 145 degrees F (63 degrees C), 4 to 5 minutes. See note.
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Stir cornstarch into the reserved cooking liquid, and stir until there are no lumps. While stirring the skillet sauce, add cornstarch mixture, and continue stirring 3 to 4 minutes, or until the sauce thickens.
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Serve chops with mushrooms and sauce on top, and garnish with fresh thyme sprigs, if desired.
Cook’s Note
Internal temperature is very important when cooking chops, and an instant-read thermometer is really handy. 145 degrees F (63 degrees C) internal temperature is the key for tender chops. When chops are returned to the skillet, if they are less than 3/4-inch thick, it’s very possible they would need only reheating time. If chops are thicker than 3/4-inch, they may need more simmering time.
Nutrition Facts (per serving)
| 284 | Calories |
| 18g | Fat |
| 13g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 6g | 31% |
| Cholesterol 50mg | 17% |
| Sodium 641mg | 28% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 14g | 28% |
| Vitamin C 5mg | 6% |
| Calcium 31mg | 2% |
| Iron 2mg | 12% |
| Potassium 544mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
