SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Ingredients:

• 4 tbsp butter
• (1) onion, thinly sliced and quartered
• (4) cloves garlic, minced
• 4 tbsp all-purpose flour
• 2 cups beef broth
• 1 ½ cups sliced baby Bella mushrooms, or more to taste
• 1 tbsp chopped fresh parsley
• (4) eaches center-cut pork chops
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper, or to taste
• (1) serving cooking spray

Directions:

1. In a 3-quart saucepan, melt butter over medium-low heat. Cook the onion and garlic in the butter until are browned for (7) to (10) minutes, stirring occasionally. Remove onion and garlic and set aside.
2. Stir flour slowly into butter. Cook until flour is deep brown for 7 to 10 minutes over low heat, stirring constantly. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
3. In a large skillet, coat it with cooking spray and then heat over medium-high heat. Add and 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 until tender and no longer pink in the centers for 30 to 40 minutes over low heat.
   A thermometer with instant-read inserted into the middle would read 145 degrees F (63 degrees C).

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Yield: 4

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Print

Ingredients

• 4 tbsp butter
• (1) onion, thinly sliced and quartered
• (4) cloves garlic, minced
• 4 tbsp all-purpose flour
• 2 cups beef broth
• 1 ½ cups sliced baby Bella mushrooms, or more to taste
• 1 tbsp chopped fresh parsley
• (4) eaches center-cut pork chops
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper, or to taste
• (1) serving cooking spray

Instructions

1. In a 3-quart saucepan, melt butter over medium-low heat. Cook the onion and garlic in the butter until are browned for (7) to (10) minutes, stirring occasionally. Remove onion and garlic and set aside.
2. Stir flour slowly into butter. Cook until flour is deep brown for 7 to 10 minutes over low heat, stirring constantly. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
3. In a large skillet, coat it with cooking spray and then heat over medium-high heat. Add and 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 until tender and no longer pink in the centers for 30 to 40 minutes over low heat.A thermometer with instant-read inserted into the middle would read 145 degrees F (63 degrees C).