- 4 boneless pork chops
- 1 pound crimini mushrooms, sliced
- 1 cup yellow onion, thinly sliced
- 3/4 cup low-sodium chicken stock
- 3/4 cup beef stock
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme, optional
- Fresh thyme, garnish, optional
- 1 tablespoon extra-virgin olive oil, divided
- Kosher salt and freshly ground pepper, to taste
Season pork chops with garlic powder, then generously with salt and pepper.
Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. Once hot, sear both sides of pork chops until nicely browned. Remove pork chops to a plate and cover to keep warm.
Drizzle another 1/2 tablespoon olive oil into skillet, then add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. Season with salt, pepper and dried thyme, if using
Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.