Prep Time: 5 mins. Cook Time: 25 mins. Servings: 4
4 (3/4-inch) bone-in center-cut pork chops
Salt and Pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
2 cups sliced mushrooms
2 cups reduced sodium beef broth, divided
1 (1-ounce) packet dry onion soup mix
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
Pat pork chops dry with paper towels and season with salt and pepper.
Heat a large skillet over medium-high and melt butter in oil. Once hot, add pork chops. They should sizzle. Cook on one side for 4 to 5 minutes or until brown. Turn and cook an additional 4 to 5 minutes or until brown and the internal temp registers 140 F on an instant-read meat thermometer. Remove to a plate and lightly tent with foil.
Reduce heat to medium and add mushrooms. Cook, stirring occasionally, 4 to 5 minutes or until golden brown. Stir in 1 cup of beef broth, dry onion soup mix and vinegar. Bring to a bubble, scraping the bottom of the pan.
In a small bowl, whisk cornstarch into remaining cup of beef broth. Pour into skillet and stir well. Bring to a simmer and allow gravy to thicken. Return pork chops to the skillet and spoon gravy over. Serve immediately.