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Place your skillet over medium-to-high heat and allow it to warm up. Once warmed, add the olive oil to the pan and bring the heat to medium-heat. Salt and pepper one side of the pork chops, then place the pork chops down with the seasoned side. Allow the pork chops to sear for 1-2 minutes. Do the same with the other side. Preheat oven to 350 degrees.
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Cover the skillet with aluminum foil, then bake for 45 minutes - 1 hour. Uncover the pork chops for the last 10 minutes of baking.
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Once the pork chops have finished cooking, remove them from the skillet and place onto plate, covered with aluminum foil. Whip the skillet with a paper towel and saute the mushrooms and onions over medium-heat until they are tender.
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Whisk in the broth, garlic, salt, pepper, dried thyme, and dried parsley. Whisk the flour into the milk, then whisk the milk/flour mixture into the broth. Simmer for 10 minutes, allow the sauce to thicken.
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Serve the creamy mushroom sauce over the pork chops and then serve with your favorite side dish.