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!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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).

Cook's Notes:

Make sure you use pork chops that are 3/4-inch thick.

You can use margarine instead of butter, if you like.

Nutrition Facts

359 calories; 20.4 g total fat; 96 mg cholesterol; 829 mg sodium. 13.6 g carbohydrates; 29.7 g protein; Full Nutrition


Rating: 4 stars
The flavor was pretty good - a few more seasonings in the gravy would be better, but I appreciate the simplicity. I did have an issue with the execution of this recipe. After sauteing the onions and garlic, there is no butter left in the pan to whisk the flour into. You will definitely need to add more. I also think you should take advantage of the pan juices from the pork chops to make the gravy because...hey, more flavor! If I were to make this again, I'd saute the onions, garlic and mushrooms in a pan, then place them in a bowl. I'd then saute the pork chops in the same pan until browned on both sides, then remove to a plate. I'd then scrape up the browned bits in the pan, with a little added fat and the flour to make the roux, add in the broth to make the gravy, then add everything back into the pan and simmer. Read More