To the chops, add 1 tsp salt, 1/2 tsp ground black pepper and 1/2 tsp garlic powder. Rub on both sides. To the flour, Add 1/4 tsp salt, 1/4 tsp ground black pepper and 1/4 tsp garlic powder. Mix it well. Dip each chop in the flour and coat well on both sides. Heat up a pan and add just enough oil to coat the bottom of the pan. When the oil is hot, add the chops in a single layer. Fry for a few minutes until golden brown. Turn over and brown the other side. Don’t force the chops to come off the pan if they’re not ready, they do need to get good color on them.
Remove the chops from the pan and set aside on a plate. Remove excess oil from the pan. You need just enough oil to sauté the onions and mushrooms. Add the sliced onions and sauté until soft. They’ll pick up some of the flavorful browned bits or fond on the bottom of the pan. Then add minced garlic. Stir that just for a minute. Add sliced mushrooms. Stir and cook until they’re soft. Some of them will get golden. They don’t have to all be golden brown. We will continue to cook them with the pork. They should still have texture and not melt into the sauce.
Pour in the chicken stock, thyme leaves, stir, taste and add a little salt and ground black pepper if necessary. Stir in apple cider vinegar. Move mushrooms, onions aside and fit the pork chops in and any juices left on the plate. Place the mushrooms and onions on top of the chops and cover the pan. Cook 10 to 15 minutes until the pork chops are tender. Check in between and add more chicken stock if necessary.
Taste the sauce and adjust salt and pepper. Also, a tsp more apple cider vinegar if the sauce needs it. A little tang makes the sauce taste even better. Sprinkle chopped parsley on top. I always serve these on top of mashed potatoes and a side of garlic green beans. The recipes are down below if you want to make a complete meal.
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