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Ingredients
- ▢4 center cut bone-in pork chops 1-inch to 1 1/2-inches thick
- ▢1 1/2 teaspoons salt *
- ▢1 teaspoon black pepper
- ▢1 tablespoon olive oil
- ▢1 large white onion halved and sliced
- ▢8 ounces mushrooms sliced
- ▢2 tablespoons butter
- ▢2 cloves garlic minced
- ▢2 tablespoons all-purpose flour
- ▢2 cups chicken broth
Instructions
- Preheat oven to 350 degrees. Heat a heavy, oven safe skillet over medium-high heat. Season the pork chops on both side generously with salt and pepper.
- Sear the chops for 3 to 4 minutes per side over high heat. For thick chops (over 1-inch thick) transfer them to a 9×13 pan and finish cooking in the preheated 350 degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 15 minutes.
- Return the skillet to medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are soft and translucent.
- Add in butter and garlic and cook garlic for 60 seconds.
- Sprinkle in flour and stir until all white specks have disappeared, about 1 minute. Pour in the chicken broth and bring to a simmer, stirring until the sauce thickens.
- When pork is cooked through, return the pork to the skillet. Serve hot smothered with the onion and mushroom gravy.
