Grilled Pork Chops with Garlic Mushroom Medley

Instructions

1. 1

   Pat pork chops dry with paper towels and season both sides generously with salt, pepper, and half of the fresh thyme. Let rest for 10 minutes at room temperature to prepare for grilling.

   Tip: Room temperature meat cooks more evenly on the grill and retains more juices.

2. 2

   Preheat your grill to medium-high heat and lightly oil the grates. Place pork chops on the grill and cook for 6-7 minutes on the first side without moving them, then flip and cook for another 5-6 minutes until internal temperature reaches 145°F.

   Tip: Don't flip constantly; let each side develop a nice crust.

3. 3

   Remove the cooked pork chops to a warm plate and tent with foil to rest for 5 minutes while you prepare the mushrooms.

   Tip: Resting allows the juices to redistribute throughout the meat.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until they begin to release their moisture and brown slightly.

   Tip: Cook mushrooms in a single layer for better browning—work in batches if needed.

5. 5

   Reduce heat to medium and add the remaining olive oil and butter to the skillet. Stir in the minced garlic and remaining thyme, cooking for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning, which can create a bitter taste.

6. 6

   Pour in the white wine and chicken broth, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the liquid reduces by half and the sauce thickens slightly.

   Tip: The wine adds acidity and depth; don't skip it if possible.

7. 7

   Finish the mushroom sauce with fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed. Spoon the mushroom medley generously over each rested pork chop and serve immediately.

   Tip: The lemon brightens all the flavors and prevents the dish from feeling too heavy.