These Southern pork chops in brown gravy are comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. The gravy tastes great on mashed potatoes, too!
Ingredients
- butter: 0.25 cup
- onion, thinly sliced and quartered: 1 piece
- garlic: 4 clove (minced)
- all-purpose flour: 0.25 cup
- beef broth: 2 cups
- ½ cups sliced baby bella mushrooms: 1 piece (to taste)
- fresh parsley: 1 Tbsp (chopped)
- cooking spray:
- center-cut pork chops: 4 piece
- salt: 0.5 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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).
