Smothered Pork Chops with Onions in Red Eye Gravy


4 center-cut bone-in pork chops, cut 1 to 1 ½ inch thick

1 teaspoon of salt

1 teaspoon of black pepper

1 tablespoon of olive oil

1 large white onion, cut in half, and sliced

8 ounces of mushrooms, sliced

2 tablespoons of butter

2- 3 cloves of minced garlic

2 tablespoon of all-purpose flour

2 cups of chicken broth

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First, preheat your oven to 350 degrees Fahrenheit

Season both sides of your pork chops with salt and pepper

Heat a heavy, oven-safe skillet over high heat

Sear the pork chops for 3 to 4 minutes on each side. For thicker pork chops (over 1 inch thick), transfer them to a 9 by 13 baking pan to finish cooking in the preheated oven. Cook until the pork chops reach an internal recipe of 145 degrees (about 15 minutes).

To the skillet, add olive oil, onion, and sliced mushrooms. Sauté the mushrooms and onions for 5-7 minutes until soft and translucent.

Add in the garlic and butter and cook for another 60 seconds

Lightly sprinkle the flour into the skillet and stir for about 1 minute until all of the white flecks of flour have disappeared. Add in the 2 cups of chicken broth and bring the skillet to a simmer, stirring the sauce until it thickens.

Once the pork is cooked through, return to skillet. Serve the pork hot, smothered with the onion and mushroom gravy.

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