This step created small crumbs that adhered to the chops and fried up into a craggy, crunchy coatin.
Recipe Summary Southern Smothered Pork Chops In Brown Gravy
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!Ingredients | Fried Pork Chops And Gravy
4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray
Directions
Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Make sure you use pork chops that are 3/4-inch thick.
You can use margarine instead of butter, if you like.
Info | Fried Pork Chops And Gravy
prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
TAG : Southern Smothered Pork Chops In Brown Gravy
