Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
4 bone-in pork chops, about 3/4-inch thick
salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 onion, sliced
2 cups sliced fresh mushrooms
1/2 teaspoon salt, or to taste
2 teaspoons minced garlic
1 cup chicken stock
1/2 cup white wine
1/2 teaspoon dried thyme, or to taste
1 1/2 tablespoons cornstarch
fresh thyme sprigs for garnish (optional)
Directions
Blot chops dry with paper towels and season both sides with salt and pepper.
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.
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.
Stir in minced garlic and cook until fragrant, about 30 seconds. Add chicken stock, wine, and dried thyme, and bring to a boil.
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.
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.
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.