Chef John's Smothered Pork Chops

Ingredients

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• ¼ cup butter
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• 1 onion, thinly sliced and quartered
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• 4 cloves garlic, minced
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• ¼ cup all-purpose flour
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• 2 cups beef broth
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• 1 ½ cups sliced baby bella mushrooms, or more to taste
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• 1 tablespoon chopped fresh parsley
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• cooking spray
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• 4 center-cut pork chops
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• ½ teaspoon salt, or to taste
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• ¼ teaspoon ground black pepper, or to taste
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Instructions

1. 1
   Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.
2. 2
   Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.
3. 3
   Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.
4. 4
   Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).