Southern Smothered Pork Chops in Brown Gravy
Description
These pork chops in brown gravy are comforting, delicious, and easy to cook on the stove in a flavorful pan sauce with onion, garlic, and mushrooms
Ingredients
•
1/4 cup butter
•
1 onion, thinly sliced and quartered
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4 cloves garlic, minced
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1/4 cup all-purpose flour
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2 cups beef broth
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1 1/2 cups sliced baby bella mushrooms, or more to taste
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1 tablespoon chopped fresh parsley
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cooking spray
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4 center-cut pork chops
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1/2 teaspoon salt, or to taste
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1/4 teaspoon ground black pepper, or to taste
Directions
1
Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.
2
Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.
3
Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.
4
Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).