Southern Smothered Pork Chops in Brown Gravy

Name: Southern Smothered Pork Chops in Brown Gravy
Total time: 70
Yield: 4
Ingredients: 0.25 cup butter; 1 onion, thinly sliced and quartered; 4 cloves garlic, minced; 0.25 cup all-purpose flour; 2 cups beef broth; 1.5 cups sliced baby bella mushrooms, or more to taste; 1 tablespoon chopped fresh parsley; cooking spray; 4 center-cut pork chops; 0.5 teaspoon salt, or to taste; 0.25 teaspoon ground black pepper, or to taste

Recipe by TXRachel from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

•

0.25 cup butter
•

1 onion, thinly sliced and quartered
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4 cloves garlic, minced
•

0.25 cup all-purpose flour
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2 cups beef broth
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1.5 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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0.5 teaspoon salt, or to taste
•

0.25 teaspoon ground black pepper, or to taste

Instructions

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.
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.
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.
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).