# List of ingredients:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground 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 sliced cremini or white mushrooms
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
14 - Salt and ground black pepper, to taste
15 - 1 tablespoon fresh parsley, chopped (for garnish)
# How to make it:
01 - Pat pork chops dry. Season evenly on both sides with salt, black pepper, and garlic powder.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside.
03 - Add chopped onion and sliced mushrooms to the skillet. Sauté for 4 to 5 minutes until mushrooms are browned and onions soften.
04 - Stir in minced garlic and thyme. Cook for 1 minute until fragrant.
05 - Mix in condensed cream of mushroom soup, chicken broth, and heavy cream. Stir well, scraping browned bits from the pan.
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 (63°C).
07 - Taste sauce and adjust seasoning with additional salt and pepper if necessary. Sprinkle chopped parsley over the pork chops before serving.
