Ingredients
Scale
- 4 (1-inch thick) bone-in pork chops
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/4 cup heavy cream (optional for extra richness)
- 1 tbsp fresh thyme leaves
Instructions
- Preheat oven to 375°F (190°C). Pat pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder. Dredge lightly in flour.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops 4–5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add onions and mushrooms; cook 8–10 minutes until caramelized and softened. Add garlic; cook 1 minute more.
- Return pork chops to skillet, nestling into the onion-mushroom mixture. Pour in chicken broth, scraping up any browned bits.
- Cover skillet with lid or foil and bake 25–30 minutes, or until internal temperature reaches 145°F (63°C).
- Remove from oven. Stir in heavy cream (if using) and thyme. Let rest 5 minutes before serving.
Notes
- Use bone-in chops for extra flavor and moisture.
- Adjust broth amount for preferred gravy thickness—less for thicker, more for saucier.
- For gluten-free, substitute gluten-free flour and broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 chop with 1/4 gravy
- Calories: 385 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg
