Ingredients

The following ingredients have 4 Servings
  • 4 bone-in pork chops, 1/2-inch thick
  • 3 tablespoons canola oil
  • salt and pepper to taste
  • 1 onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 8 ounces crimini mushrooms, sliced
  • 1/4 cup flour
  • 2 cups beef broth

Instruction

  • Wash pork chops and pat dry. Season with salt and pepper to taste. 
  • In a wide, heavy-bottomed skillet over medium-high heat, heat about 2 tablespoons of the oil until shimmering.
  •  Add pork chops and cook for about 2 to 3 minutes or until browned. Turn and cook for another 1 to 2 minutes or until browned. Remove from pan and set aside.
  • Add the remaining 1 tablespoon oil to the skillet.  Add onions and mushrooms and cook, stirring regularly, until softened.
  • Add garlic and continue to cook until aromatic.
  • Add flour and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
  • Gradually add broth, whisking vigorously to prevent lumps. Bring to a boil, whisking regularly, until it begins to thicken.
  • Add pork chops in a single layer. Lower heat, cover, and simmer for about 45 to 55 minutes or until pork chops are fork-tender and sauce is thickened.
  • Season with salt and pepper to if needed. Serve hot with gravy as desired.