Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 30 minutes
Yield: Serves 4
- 4 center-cut pork chops
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces mushrooms, sliced, button or baby bella
- 1 small onion, sliced
- 1 1/2 cups vegetable broth or chicken broth
- 1 1/2 teaspoons cornstarch blended with 2 teaspoons cold water
- 1 tablespoon cold butter
Heat the oven to 325° F.
Heat butter and 1 tablespoon of olive oil in a heavy skillet over medium high heat. Add the pork chops and cook until well browned on both sides, about 8 to 10 minutes total. Transfer to a Dutch oven or large covered casserole or oven safe skillet.
Add the remaining tablespoon of olive oil to the skillet. Add the mushrooms and onions and cook, stirring, until the mushrooms are tender and golden and onions are browned. Spoon the mushrooms and onions over the chops.
Pour the vegetable or chicken broth into the skillet and bring to a boil, scraping up browned bits. Pour over the chops. Cover tightly and bake for 2 hours.
Remove the pork chops to a platter. Strain the juices into a gravy separator or bowl. Spoon the solids (mushrooms and onions) over the chops on the platter.
Separate fat or skim from the top and put the juices into a saucepan. Bring the juices to a boil. Stir in the cornstarch and cold water mixture and cook, stirring, until thickened. Add half of the butter and whisk until melted. Add the remaining butter; whisk until melted.
Pour the sauce over the chops and serve.