Ingredients
Scale
- 4 (1-inch thick) bone-in pork chops
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons soy sauce (or Worcestershire for gluten-free)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). <li id="instruction-step-2" season both sides of pork chops generously with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear pork chops 3–4 minutes per side until deeply golden brown. Remove and set aside.
- In the same skillet, add onions and mushrooms. Sauté 5–6 minutes until softened and browned. Add garlic and cook 1 minute more.
- Stir in beef broth, soy sauce, Dijon mustard, and thyme. Return pork chops to skillet, nestling them into the sauce.
- Transfer skillet to oven and bake 20–25 minutes, or until pork reaches 145°F internally and sauce is bubbling and slightly thickened.
- Let rest 5 minutes before serving. Garnish with parsley.
Notes
- For extra richness, stir in 2 tablespoons of heavy cream or butter at the end.
- Can be made in an Instant Pot: Sear, then pressure cook on high for 15 minutes + 10-minute natural release.
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking, Searing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 chop with sauce
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg