Southern Smothered Pork Chops in Brown Gravy

Recipe View Prepare the Gravy: In a 3-quart saucepan, melt butter over medium-low heat. (2 minutes)

Recipe View Sauté the onion and garlic in the melted butter until the onion is softened and lightly browned. (7-10 minutes)

Recipe View Remove the onion and garlic from the pan with a slotted spoon and set aside on a plate.

Recipe View Slowly stir in the flour to the remaining butter in the pan. Cook, stirring constantly, until the flour turns a deep golden brown, creating a roux. (7-10 minutes)

Recipe View Remove the pan from the heat and gradually whisk in the beef broth until smooth. Return the sautéed onion and garlic to the pan.

Recipe View Stir in the sliced mushrooms and chopped parsley. Bring the gravy to a gentle boil, stirring constantly, then remove from heat.

Recipe View Cook the Pork Chops: Coat a large skillet with cooking spray and heat over medium-high heat.

Recipe View Season the pork chops generously with salt and pepper.

Recipe View Place the pork chops in the hot skillet and cook until browned on both sides. (5-7 minutes per side)

Recipe View Pour the prepared gravy over the pork chops in the skillet. Cover the skillet tightly.

Recipe View Reduce the heat to low and simmer until the pork chops are tender and cooked through, no longer pink in the center. (30-40 minutes). An instant-read thermometer inserted into the center should read 145°F (63°C).