1 package mushrooms-8 ounces (sliced and sautéed) (optional)
1 teaspoon onion powder
1/ 2 teaspoon paprika
1/ 2 teaspoon salt
1/ 2 teaspoon pepper
4 tablespoons vegetable oil (divided)
1 medium onion (sliced thin)
2 cloves garlic (minced)
1/ 2 teaspoon fresh thyme (minced)
1 cup beef broth
1 teaspoon cider vinegar
In a small bowl whisk together the onion powder, salt, pepper, and paprika.
Pat chops dry and season both sides with the seasoning mixture. Using 2 tablespoons of the oil in a large skillet brown chops over medium-high heat on both sides. Remove chops from the skillet and set aside.
Add the other 2 tablespoons of vegetable oil to the skillet, add the onion, and cook covered (stirring occasionally) until onion is soft and starts to brown. Add the garlic and thyme; continue cooking for about 1 minute.
Add the beef broth, bring to a boil, return the boneless chops to the pan, reduce heat to a high simmer, and cook covered to the desired doneness. (145F.) if you are using the mushrooms mix them in just before serving.