Salisbury Pork Chops

Heat a 12-inch skillet over medium-high heat with olive oil and half of the butter.
2 Tablespoons olive oil, 4 Tablespoons butter
Salt and pepper on both sides of all the pork chops. Sear the pork chops on each side for 3-5 minutes until the crust appears golden brown. Remove from the skillet and set to the side on a plate.
4 bone-in pork chops, 2 teaspoons salt, 1 teaspoon pepper
Add the remaining butter, onions sliced into thin rings, sliced mushrooms, and dried thyme into the skillet. Saute for 5 minutes until onions and mushrooms are tender.
4 Tablespoons butter, 1 yellow onion, 10 ounces bella mushrooms, 1 teaspoon dried thyme
Dust in the flour and stir to absorb the remaining liquid.
1/8 cup flour
Pour in the beef stock and stir to create the gravy.
2 cups beef stock
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.
1 teaspoon fresh thyme