Remove pork chops from the refrigerator 20 minutes before cooking.

Pat the pork chops dry with a paper towel.

Sprinkle both sides of the pork chops with salt, pepper, garlic powder, onion powder and sage.

Heat a cast iron skillet over medium heat.

When hot, add one Tablespoon of butter and the olive oil.

Once the butter is melted in the skillet, add the pork chops and cook until golden brown on each side. You will know it’s time to flip them when they easily release from the pan. If it is sticking, give it another minute or so.

You will cook the pork for approximately 4-5 minutes on each side and it reaches an internal temperature of 145 degrees.

Once cooked through, remove the pork to a plate and set aside.

Next add the final Tablespoon of butter and melt.

Add the sliced mushrooms in a single layer and cook until browned on both sides. When browned remove to a plate.

Turn the heat to medium-low. Add the chicken broth and cream of mushroom soup to the skillet and whisk together. Stir until mixed and begins to bubble. Taste and add additional salt and pepper as necessary.

Add the mushrooms back to the gravy and stir to combine.

Place the pork chops in the pan and allow to heat through again.

Serve immediately with gravy over mashed potatoes, rice, noodles, etc. Add a vegetable to the side and you have an easy one pan meal for the family!