Pork Chops with Mushroom Pan Sauce

Wash and pierce the russet potatoes all over with a fork. Microwave on high for 6-7 minutes, or until tender.

While the potatoes cook, generously season both sides of the pork chops with salt, pepper, and garlic powder.

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil.

Carefully place the pork chops in the hot skillet. Sear for about 4 minutes without moving them to develop a deep brown crust.

Flip the pork chops and cook for another 2-3 minutes on the second side. Use tongs to sear the fatty edges as well. Remove from the skillet and set aside.

Reduce the heat to medium. In the same skillet, add 2 tablespoons of butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms and the remaining 1 tablespoon of olive oil. Sauté until the mushrooms are browned and have released their liquid.

Pour in the Worcestershire sauce and water, scraping up any browned bits from the bottom of the pan. Stir in the fresh thyme.

Bring the sauce to a simmer and let it reduce by about half, about 2-3 minutes.

Stir in the remaining 3 tablespoons of butter until the sauce is glossy and slightly thickened.

Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the chops and let them simmer for 2-3 minutes to heat through.

While the pork chops finish, steam the broccoli in the microwave. For extra flavor, you can give it a quick sauté in a separate pan with a pat of butter, salt, and pepper.

To serve, place a pork chop on a plate and spoon the mushroom sauce over it. Serve alongside the baked potato and broccoli. Garnish the potato with butter, sour cream, and chives.