4 boneless pork chops, about ½-inch thick
¾ teaspoon kosher salt, plus a pinch, divided
¼ teaspoon freshly ground black pepper, plus a pinch
½ teaspoon paprika
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 ounces button or cremini mushrooms, sliced
½ onion, finely diced
2 garlic cloves, minced
1 tablespoon flour
1 ½ cups chicken broth
1/3 cup heavy (whipping) cream
2 tablespoons chopped fresh parsley, for garnish
Season the pork chops on both sides with the salt, pepper, and paprika.
Melt 1 tablespoon of the butter with the oil in a large skillet over medium-high heat.
Add the pork chops to the pan in a single layer. Note: Do this step in batches if you don't have a pan large enough for all four chops to fit without crowding the pan. Cook them until golden brown on both sides, about 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
Add 1 tablespoon of the remaining butter to the skillet along with the mushrooms. Cook, stirring frequently, until browned, about 5 minutes.
Add the remaining tablespoon of butter and the onions, along with a pinch of salt and pepper. Cook, stirring frequently, until the onions are softened, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds more.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 30 seconds more.
Add the broth and cream, and let simmer for about 2 minutes, until the sauce thickens a bit.
Return the pork chops to the skillet and spoon the sauce over them to cover.
Reduce the heat to low and let simmer for 6 to 8 minutes more, until the chops are tender.
Serve hot, garnished with parsley.
