Boneless Pork Chops in Mushroom Sauce
2 Tbsp olive oil
1/2 c onion, diced
2 cloves garlic, minced
4 boneless pork chops
1/2 tsp salt
ground black pepper, to taste
1/2 c chicken broth
8 oz mushrooms, sliced
2 Tbsp fresh parsley, chopped
1. Heat olive oil in large skillet* over medium heat. Add onion and garlic, stirring frequently for 4 minutes. Add pork chops. Sear on each side for 2 minutes, sprinkling salt and pepper on each side. Add chicken broth and sprinkle mushrooms and parsley over top and around chops.
2. Once liquid is boiling reduce heat between low and medium-low and cover skillet. Turn chops after 15 minutes. Re-cover and cook another 15 minutes or until juices run clear and the center is no longer pink (I always cut the thickest one almost in half to make sure it's done).
3. Test liquid before serving, careful not to burn your tongue. Add more salt and/or pepper, if desired. Serve immediately.
* Preferably a skillet with a lid, though for years I used aluminum foil and we survived.
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