Ingredients

• 4 porks 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 mushrooms
• 0.5 teaspoons salt , or to taste
• 2 teaspoons minced garlic
• 1 cup chicken stock
• 0.5 cups white wine
• 0.5 teaspoons dried thyme , or to taste
• 1.5 tablespoons cornstarch
• fresh thyme sprigs for garnish , optional

Instructions

1. 1 Blot chops dry with paper towels and season both sides with salt and pepper.
2. 2 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.
3. 3 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.
4. 4 Stir in minced garlic and cook until fragrant, about 30 seconds. Add chicken stock, wine, and dried thyme, and bring to a boil.
5. 5 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.
6. 6 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.
7. 7 Serve chops with mushrooms and sauce on top, and garnish with fresh thyme sprigs, if desired.

Nutrition per serving