Move the mushrooms to the skillet with the gravy, then
place the chops in the hot cast-iron skillet. Sear on one
side for 3 minutes, then flip and cook for another 7 to
10 minutes, until the internal temperature of the chops
reaches 135°F (the temperature will rise after cooking).
Let the chops rest for about 8 minutes before serving.
- Place the chops on a serving platter and smother
with the mushroom and onion gravy. Store extras in an
airtight container in the refrigerator for up to 3 days.
Reheat on a rimmed baking sheet in a preheated 350°F
oven for 5 minutes or until warmed through.