Ingredients

• 0.25 cups butter
• 1 onion , thinly sliced and quartered
• 4 cloves garlic , minced
• 0.25 cups all-purpose flour
• 2 cups beef broth
• 1.5 cups sliced baby bella mushrooms , or more to taste
• 1 tablespoon chopped fresh parsley

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).

Nutrition per serving