It is almost mandatory that these pork chops be served with Mashed Potatoes as a vehicle for all that yummy mushroom gravy!
4 8 oz center cut, bone in, pork chops
1/2 tsp salt, divided use
1/2 tsp black pepper, divided use
1 Tbsp olive oil
1 Tbsp butter
1 large shallot, thinly sliced
8 oz mushrooms, sliced
3 Tbsp all-purpose flour
2 cups chicken stock
1 sprig fresh thyme
1. Lightly season the pork chops with some of the salt and pepper. Let sit at room temperature for 15 minutes.
2. In a large skillet over medium high heat, melt together the oil and butter until hot. Sear the chops until nicely browned on both sides, then remove them to a plate, leaving the juices in the pan. Reduce the heat to medium.
3. In the same skillet, sauté the shallot and mushrooms until they begin to soften. Season them with the remaining salt and pepper, then sprinkle on the flour. Cook and stir for 2 or 3 minutes, then gradually stir in the chicken stock and thyme, scraping up any browned bits on the bottom. Bring to a boil.
4. Return the chops and any accumulated juices to the pan and again reduce the heat so the gravy just simmers. Continue cooking for another 20 minutes, or until the pork chops are tender and the gravy has thickened. Retrieve the thyme stem before serving.