Ingredients
4 bone-in pork chops (about 1.5 cm thick)
5 ml salt
1.25 ml freshly ground black pepper
30 ml olive oil, divided
30 ml unsalted butter, divided
1 onion, sliced
475 ml fresh mushrooms, cleaned and sliced
2.5 ml salt, or to taste
10 ml minced garlic
240 ml chicken stock
120 ml dry white wine
2.5 ml dried thyme, or to taste
22 ml cornstarch
Fresh thyme sprigs for optional garnish
Directions
Step 1
Pat dry the pork chops with paper towels and season both sides with salt and pepper.
Step 2
In a large nonstick skillet over medium-high heat, heat 15 ml olive oil and 15 ml butter. Once hot, add the pork chops and brown on both sides for 4 to 5 minutes per side. Remove the chops from the skillet and keep them warm.
Step 3
In the same skillet, add the remaining olive oil and butter. Once the butter is melted, add the onions, mushrooms, and salt. Cook and stir until the onions begin to turn translucent and the mushrooms are softened (about 4 to 5 minutes).
Step 4
Add the minced garlic and cook until fragrant (about 30 seconds). Pour in the chicken stock, wine, and dried thyme, then bring to a boil.
Step 5
Return the pork chops and any accumulated juices to the skillet, nestling them into the vegetables and broth. Remove about 60 ml of broth for later use. Cover, reduce the heat to low, and cook until an instant-read thermometer inserted near the center reads 63°C (145°F) (about 4 to 5 minutes).
Step 6
Stir the cornstarch into the reserved cooking liquid until there are no lumps. While stirring the skillet sauce, add the cornstarch mixture and continue stirring for 3 to 4 minutes, or until the sauce thickens.
Step 7
Serve the pork chops with mushrooms and sauce on top, and garnish with fresh thyme sprigs if desired.