Southern Smothered Pork Chops in Brown Gravy

Pork Dinner Easy
Southern Smothered Pork Chops in Brown Gravy

Ingredients

  • • Mushroom Gravy:
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  • • ¼ cup butter
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  • • 1 onion, thinly sliced and quartered
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  • • 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 Chops:
  • •
  • • cooking spray
  • •
  • • 4 center-cut pork chops
  • •
  • • ½ teaspoon salt, or to taste
  • •
  • • ¼ teaspoon ground black pepper, or to taste

Directions

  1. 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. 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. 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. 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).