# What you need:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ 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 - ½ cup low-sodium chicken broth
09 - ½ 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, chopped
14 - Salt and black pepper to taste
15 - 1 tablespoon fresh parsley, chopped (for garnish)
# Steps to follow:
01 - Pat pork chops dry and season evenly on 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.
03 - Add chopped onion and sliced mushrooms to the same skillet. Cook for 4 to 5 minutes until mushrooms are browned and onions soften.
04 - Incorporate minced garlic and thyme into skillet. Cook for 1 minute until aromatic.
05 - Stir in cream of mushroom soup, chicken broth, and heavy cream, scraping up any browned bits from the pan until sauce is well combined.
06 - Return pork chops to skillet, nestle them into sauce, reduce heat to low, cover, and simmer for 10 to 12 minutes or until pork reaches an internal temperature of 145°F.
07 - Taste sauce, adjust salt and pepper as necessary, then sprinkle with chopped fresh parsley before serving.
