Freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

5 tablespoons cold unsalted butter, divided

1 pound cremini mushrooms, thickly sliced

2 teaspoons minced garlic

1 teaspoon chopped fresh thyme leaves

3/4 cup sweet Marsala wine

3/4 cup low-sodium chicken broth

Lightly season the pork with salt and pepper. Place the flour in a pie plate, and dredge pork until evenly coated on both sides with flour; do not discard the remaining flour.

Heat the oil and 2 tablespoons of the butter in large frying pan or cast-iron skillet over medium-high heat until shimmering. Add the pork, and sear until dark golden-brown on the bottom, 4 to 5 minutes. Flip and cook on second side for 1 minute more to cook out the floury taste (the pork chops will not be cooked through). Transfer to a plate.

Add the mushrooms to the pan, and cook, stirring every few minutes, until they begin to brown, about 8 minutes. Add the garlic and thyme, and cook until fragrant, about 30 seconds. Add 1 tablespoon of the remaining flour, and stir and cook for 1 minute. Stir in the Marsala and chicken broth, and bring to a simmer. Simmer until reduced and thickened slightly, about 5 minutes.

Return the pork chops to the pan, add any juices from the plate, and simmer until the pork is cooked through and registers at least 145 F on an instant-read thermometer, about 3 minutes more.

Remove from the heat. Stir in the remaining 3 tablespoons butter until melted. Taste and season with salt and pepper as needed. Serve with egg noodles or crusty bread, if desired.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)