Southern Smothered Pork Chops with Rich Brown Mushroom Gravy

Ingredients List

Mushroom Sauce:

• ¼ cup butter

• 1 onion, thinly sliced and quartered

• 4 cloves garlic, minced

• ¼ cup all-purpose flour

• 2 cups beef broth

• 1 ½ cups sliced baby bella mushrooms, or more to taste

• 1 tablespoon chopped fresh parsley

Pork Chop Cut:

• cooking spray

• 4 center-cut pork chops

• ½ teaspoon salt, or to taste

• ¼ teaspoon ground black pepper, or to taste

Instructions

1. Prepare the gravy: In a 3-quart saucepan, melt butter over medium-low heat. Add onions and garlic, sautéing them until the onions are golden, about 7 to 10 minutes. Transfer the onions and garlic to a plate using a slotted spoon.

2. Gradually whisk in flour into the remaining butter in the pan, stirring constantly until the flour becomes a rich brown, 7 to 10 minutes. Remove from heat and slowly stir in the broth. Return the sautéed onions and garlic to the pan, then stir in mushrooms and parsley. Bring the mixture to a boil, stirring frequently, then remove from heat.

3. Cook the pork chops: Spray a large skillet with cooking spray and heat it over medium-high. Season pork chops with salt and pepper, then cook them in the skillet until they are browned on both sides, about 5 to 7 minutes per side.

4. Add the gravy to the skillet. Cover and simmer over low heat until the pork chops are cooked through and no longer pink in the center, about 30 to 40 minutes. The internal temperature of the pork chops should reach 145°F (63°C) when tested with a thermometer.

Cooking Tips

Nutritional Information (per serving)