4 loin thick pork chops on the bone, about ¾+” thick
1 teaspoon seasoning salt
½ teaspoon Sriracha black peppr
Extra virgin olive oil
1-1/2 cups sliced baby Portobello mushrooms
2 large garlic cloves, minced
½ teaspoon onion salt
2/3 cups chicken stock
½ teaspoon lemon juice
Kosher salt and coarse ground black pepper to taste
1 tablespoon butter

Remove pork chops from the fridge and bring to room temperature. Preheat oven to 350 degrees F. Season chops on both sides with seasoning salt and ssriracha black pepper. Heat olive oil in a large heavy skillet (preferably cast iron) until screaming hot, add chops and cook undisturbed 5-7 minutes.

Turn chops and place skillet into the oven. Roast 12-13 minutes undisturbed. Remove chops to a platter to rest at least 10 minutes. Meanwhile, add a little more oil to the skillet if needed, and add mushrooms, garlic and onion salt. Cook and stir over medium heat until tender, about 3 minutes. Stir in stock and lemon juice and reduce to about ½ cup, about 5 minutes.

Season with salt and pepper to taste. Serve chops with mushroom sauce over top.

Nutrition Analysis: 1 serving (meat only, fat trimmed) approx. 8 oz.; 400 calories Refined Sugar 0 g; Total Carbohydrates 10 g; Fat 12 g; Sodium 750 mg; Cholesterol 175 mg; Protein 40g; Fiber 2 g; Potassium 380 mg