This classic Southern recipe features tender pork chops smothered in a creamy, savory mushroom sauce with onions and garlic for added flavor. The pork chops are lightly breaded, pan-fried to perfection, and then simmered in a rich sauce, making for a comforting, cozy meal that’s full of flavor. Ideal for a weeknight dinner, this dish brings a little taste of Southern hospitality to your table.
Ingredients
- 4 tablespoons butter
- 1 onion, thinly sliced and quartered
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup baby Bella mushrooms, sliced (or more to taste)
- 1 tablespoon fresh parsley, chopped
- 4 center-cut pork chops
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (or to taste)
Directions
- In a 3-quart saucepan, melt butter over medium-low heat. Add onion and garlic, cooking for 7-10 minutes until browned. Remove and set aside.
- Stir in the flour and cook, stirring constantly, until it becomes a deep brown color (7-10 minutes).
- Gradually add the beef broth, stirring to combine, then bring to a boil. Add the mushrooms, parsley, and onion-garlic mixture, and simmer.
- In a large skillet, spray with cooking spray and heat over medium-high. Season the pork chops with salt and pepper. Cook for 5-7 minutes per side, then pour the gravy over the pork chops.
- Cover and cook on low heat for 30-40 minutes, or until the pork chops are tender and the internal temperature reaches 145°F.
Serve: Spoon the creamy mushroom gravy over the pork chops and enjoy this Southern comfort dish!
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