Brown Butter Mushroom Pork Chops with Thyme Pan Sauce
Pork chops can be weeknight-friendly if you treat them gently and let the skillet build the sauce for you. In this recipe, the chops get a quick sear, then mushrooms brown in the fond with butter, thyme, and a small splash of broth. The pan sauce tastes like it took longer than it did because cast iron gives the mushrooms real color and the brown butter brings a nutty depth. The most important step is pulling the pork before it overcooks and letting the sauce finish the plate.
