Southern Smothered Pork Chops in Brown Gravy

Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!

Ingredients

• 4 tablespoons butter
• 1 onion, thinly sliced and quartered
• 4 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 2 cups beef broth
• 1 ½ cups sliced baby bella mushrooms, or more to taste
• 1 tablespoon chopped fresh parsley
• 4 center-cut pork chops
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon ground black pepper, or to taste
• cooking spray

Steps

1. Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
2. Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
3. Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).