Ingredients

For the Pork Chops:

• 4 bone-in or boneless pork chops (1-inch thick, approx. 6–8 oz each)
• 1 tablespoon olive oil (for searing)
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt (divided)
• ½ teaspoon freshly cracked black pepper (divided)

For the Creamy Mushroom Sauce:

• 8 oz (225g) fresh Cremini or Baby Bella mushrooms , sliced thin
• 1 medium yellow onion , finely diced
• 4 cloves fresh garlic , minced
• 2 tablespoons unsalted butter
• ½ cup low-sodium chicken broth or beef broth
• 1 cup heavy whipping cream
• ½ teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley , finely chopped (for garnish)

Instructions

1. Remove the pork chops from the refrigerator and let them sit at room temperature for 15 minutes. Pat them thoroughly dry on all sides using paper towels. In a small bowl, combine the garlic powder, onion powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this seasoning blend evenly over both sides and edges of each chop.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat . Once the butter foams and the pan is shimmering hot, add the pork chops. Sear undisturbed for 3 to 4 minutes per side until a deep golden brown crust forms. Transfer the chops to a warm plate and tent loosely with foil. (Note: The pork does not need to be fully cooked through yet; it will finish simmering in the sauce).
3. Turn the heat down to medium . Melt the remaining 2 tablespoons of butter in the same skillet. Add the sliced mushrooms and diced onions to the hot pan drippings. Sauté for 5 to 6 minutes, stirring occasionally, until the mushrooms are rich, golden-brown, and tender. Add the minced garlic and thyme, sautéing for another 60 seconds until fragrant.
4. Pour in the chicken broth, using a wooden spoon to scrape up all the delicious caramelised browned bits stuck to the bottom of the pan. Allow the broth to bubble and reduce by half (about 2 minutes). Reduce the heat to medium-low , then pour in the heavy cream and stir in the grated Parmesan cheese, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Stir continuously until the cheese melts and the sauce gently simmers.
5. Nestle the seared pork chops (along with any accumulated juices from the plate) back into the skillet, spooning the creamy mushroom sauce over the top. Simmer gently on low heat for 2 to 4 minutes until the thickest part of the chops reaches an internal temperature of 145°F (63°C) on a digital meat thermometer. Remove from heat, garnish with fresh parsley, and let rest for 5 minutes before serving.

Nutrition

Calories: 520 kcal · Protein: 36 g · Fat: 38 g · Carbohydrates: 9 g Dietary · Saturated Fat: 20 g · Fiber: 1.5 g · Sugar: 4 g · Sodium: 680 mg