# What You'll Need:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
→ For 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)
# Method:
01 - Pat pork chops dry and evenly season both sides 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. Remove chops and set aside on a plate.
03 - In the same skillet, add chopped onion and sliced mushrooms. Sauté for 4 to 5 minutes until mushrooms are browned and onions are tender.
04 - Add minced garlic and thyme to the skillet, cooking for 1 minute until fragrant.
05 - Stir in cream of mushroom soup, chicken broth, and heavy cream. Mix thoroughly, scraping up any browned bits from the skillet bottom.
06 - Return pork chops to the skillet, nestling them into the sauce. Lower heat to low, cover, and simmer for 10 to 12 minutes until pork reaches an internal temperature of 145°F.
07 - Adjust seasoning with salt and black pepper as needed. Sprinkle fresh parsley over the pork chops before serving.
