Pan-Seared Pork Chops with Creamy Mushroom Gravy

Name: Pan-Seared Pork Chops with Creamy Mushroom Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Chicken Stock; 1.5 tbsp Cornstarch; 0.5 tsp Dried Thyme; 0.25 dash Fresh Thyme; 2 tsp Minced Garlic; 2 tbsp Olive Oil; 1 whole Onion; 4 whole Pork Chop; 1 tsp Salt; 2 cups Sliced Mushrooms; 2 tbsp Unsalted Butter; 0.5 cup White Wine

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

Pan-Seared Pork Chops with Creamy Mushroom Gravy deliver tender, juicy chops coated in a rich, onion-studded mushroom sauce. The thyme, chicken stock, and a splash of white wine add depth and balance, creating a comforting, restaurant-style bite. Ideal for a cozy weeknight dinner or a relaxed weekend meal with mashed potatoes or rice.

Prep10 mins
Cook20 mins
Serves4
DifficultyMedium

1

Pat the chops dry with paper towels, then season both sides with salt and pepper.
2

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. When the butter sizzles, add the chops and brown them on both sides, 4 to 5 minutes per side. Remove the chops from the skillet and keep them warm.
3

In the same skillet, add the remaining olive oil and butter. Once the butter melts, add the onions, mushrooms, and 1/2 teaspoon salt, and cook, stirring, until the onions start to turn translucent and the mushrooms are softened, 4 to 5 minutes.
4

Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the chicken stock, wine, and dried thyme, and bring to a boil.
5

Return the chops and any accumulated juices to the skillet, nestling the chops into the vegetables and broth. Remove about 1/4 cup of the broth for later use. Cover, reduce the 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.
6

Stir the cornstarch into the reserved cooking liquid until no lumps remain. While stirring the skillet sauce, pour in the cornstarch mixture and continue stirring for 3 to 4 minutes, or until the sauce thickens.
7

Serve the chops topped with the mushrooms and sauce, and garnish with fresh thyme sprigs, if desired.