Ingredients
½cupolive oil,plus 1 tbsp for cooking
3tbspred wine vinegar
2garlic cloves,minced
1tbspfresh thyme,chopped
1tbspfresh parsley,chopped
¼tspred pepper flakes,crushed, or more to taste
4boneless pork chops,(4 oz each), ½-inch thick
¼cupchicken broth
½yellow onion,thinly sliced
1cupchicken broth
⅓cupmilk
¼cupwhite wine
4cremini mushrooms,chopped
4white mushrooms,chopped
2tbspall purpose flour
Preparation
Whisk together ⅓ cup of olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place the pork chops in a glass or ceramic baking dish and pour marinade over top.
Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
Preheat the oven to 350 degrees F. Pour the chicken broth in the bottom of a shallow roasting pan.
Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
Heat the remaining olive oil in a large skillet over medium-high heat. Brown the pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
Bake in the preheated oven for 30 minutes.
Combine the chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat, then cook for 4 to 5 minutes.
Add the flour and bring to a boil, stirring often until thickened. Lower the heat and simmer the sauce until the pork chops are ready.
Remove the pork chops from the oven, then drain and discard the chicken broth. Pour the mushroom sauce over the pork chops, cover, and return to the oven.
Bake for about 30 minutes more until no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F.
Serve warm and enjoy.
