Côtelettes de porc à la Salisbury

Ingrédients

• 2 Tablespoons olive oil
• 4 Tablespoons butter ( divided)
• 4 bone-in pork chops (1/2 inch to 1 inch in thickness)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 medium yellow onions (sliced into thin rings)
• 10 ounces bella mushrooms (sliced)
• 1 teaspoon dried thyme
• 1/8 cup flour
• 2 cups beef broth
• 1 teaspoon fresh thyme

Préparation

1. 1

   Heat a 12-inch skillet over medium-high heat with the olive oil and half of the butter.

2. 2

   Salt and pepper both sides of the pork chops. Sear the pork chops on each side for 3-5 minutes until the crust appears golden brown. Remove from the skillet.

3. 3

   Add the remaining butter, onions, sliced mushrooms, and dried thyme into the skillet. Saute for 5 minutes until onions and mushrooms are tender.

4. 4

   Add the flour and stir to absorb the remaining liquid.

5. 5

   Pour in the beef stock and stir to create the gravy.

6. 6

   Add the pork chops back to the skillet along with the juices from the plate. Simmer another 5 minutes. Garnish with fresh thyme or parsley.