30 minutes
Transform your weeknight dinners with these succulent pork chops, perfectly seared to lock in flavor and draped in a luscious mushroom gravy. This dish promises to elevate your dining experience from mundane to extraordinary.
Pork Chops, bone-in rib or center-cut, 3/4 to 1 inch thick
each
teaspoons
tablespoons
White Mushrooms, sliced
0 lb
Onion, small, finely chopped
each
tablespoons
Low-Sodium Chicken Broth
cups
Fresh Thyme Leaves, minced
teaspoons
tablespoons
1. Dry Prep
Pat the pork chops dry with paper towels. Season generously with salt and pepper.
2. Sear the Chops
In a large skillet, warm the vegetable oil over medium-high heat until it's shimmering but not smoking. Lay the pork chops in the skillet, searing them until they boast a rich, golden brown crust and the internal temperature reads 145 degrees Fahrenheit, approximately 5 minutes per side. Move the pork chops to a plate, covering them loosely with aluminum foil to keep warm. Reserve the skillet with its flavorful drippings for the gravy.
3. Craft the Gravy
Return to the skillet, now add the butter, sliced mushrooms, chopped onion, and a pinch of salt. Cover and let them sweat until the mushrooms are tender and the onions are translucent, about 5 minutes. Take off the lid and continue cooking until the mushrooms have released and evaporated their moisture, another 5 minutes. Sprinkle the flour over the cooked mushrooms and onions, stirring to blend well, forming the base for a thickened gravy. Gradually pour in the chicken broth, stirring continuously. Add the minced thyme and any pork juices collected on the plate. Let the mixture simmer until the gravy achieves a rich, thick consistency, approximately 3 minutes. Remove from heat, then stir in the Dijon mustard. Taste, and season with additional salt and pepper if needed.
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