Ingredients

• "Comfort Food... the RESET Way!"

  There's nothing like a juicy pork chop smothered with tender mushrooms and sweet onions. This healthier version is packed with flavor without relying on heavy cream or canned gravy.

  • 4 lean center-cut pork chops (about 1 inch thick)

  • 8 oz mushrooms, sliced

  • 1 large sweet onion, sliced

  • 2 cloves garlic, minced

  • 1 pound fresh green beans

  For the Sauce

  • 2 teaspoons olive oil

  • 2 cups low-sodium chicken broth

  • 1 tablespoon Worcestershire sauce (reduced sodium if available)

  • 1 teaspoon Dijon mustard

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

  • 1 teaspoon fresh thyme (or ½ teaspoon dried)

  • ½ teaspoon black pepper

  • ½ teaspoon smoked paprika

  Directions

  1. Season both sides of the pork chops with black pepper and smoked paprika.

  2. Heat olive oil in a large skillet over medium-high heat.

  3. Sear the pork chops for 3–4 minutes per side until nicely browned, then remove from the skillet.

  4. In the same skillet, sauté the onions and mushrooms until tender. Add the garlic and cook for another minute.

  5. Stir in the chicken broth, Worcestershire sauce, Dijon mustard, and thyme. Bring to a gentle simmer.

  6. Add the cornstarch mixture and stir until the sauce thickens.

  7. Return the pork chops to the skillet, cover, and simmer for 8–10 minutes, or until the pork reaches an internal temperature of 145°F.

  8. Steam or roast the green beans and serve alongside the pork chops with the mushroom-onion gravy spooned over the top.