Ingredients

The following ingredients have 4 Servings
  • 2 (5-6 oz ) Bone-in Pork Chops (1/2 inch thick)
  • 6 oz sliced mushrooms ((I used button white))
  • 1/2 red onion (, sliced into half circles (or about 1 cup onion))
  • 2 tbsp vegetable oil
  • 1/2 tsp salt ((or more to taste))
  • 1/4 tsp black pepper ((or more to taste))
  • 3/4 tsp dried thyme ((divided))
  • 1/4 cup reduced balsamic vinegar

Instruction

  • Heat 1 tbsp oil in a cast iron skillet on the stove top over high heat.
  • Preheat oven to 400F.
  • Season pork chops with salt, pepper and 1/2 of the thyme.
  • Place pork chops in the skillet and cook on one side for 3-4 minutes, until golden.
  • Flip pork chops, add mushrooms and onions, add thyme, salt and pepper and place in the oven.
  • Cook in the oven until the pork chops have reached the safe temperature of 145 F (between 6-10 minutes). Cook for 1 minute longer, if you'd like. Remove pork chops from the pan.
  • Stir mushrooms and onions. Drizzle with half of the reduced balsamic vinegar. Cook for 2-5 minutes longer until tender. (You may mot need to cook them at all, it all depends on the way you like them).
  • Serve pork chops with side of mushrooms and onions.
  • Reduced balsamic vinegar: Stir 1 cup balsamic vinegar and 3 tbsp sugar or honey together in a small saucepan and place over high heat. Bring to a boil and reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10-12 minutes. Set the balsamic reduction aside to cool, then use in recipes.