Smothered Pork Chops with Mushroom Gravy

Instructions

Step 1: Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder./n
Step 2: Lightly dredge each pork chop in flour, shaking off the excess./n
Step 3: Heat olive oil in a large skillet over medium-high heat and sear the pork chops until golden brown on both sides, about 3–4 minutes per side. Remove and set aside./n
Step 4: In the same skillet, melt the butter and sauté the mushrooms and onions until softened and lightly browned./n
Step 5: Add the minced garlic and cook for another 30 seconds until fragrant./n
Step 6: Sprinkle in a tablespoon of the remaining flour and stir to combine, cooking for 1 minute./n
Step 7: Gradually pour in the chicken broth while stirring, then add the cream, Worcestershire sauce, and thyme. Bring to a simmer./n
Step 8: Return the pork chops to the skillet, spooning the gravy over them. Cover and simmer for 15–20 minutes until the pork is cooked through and tender./n
Step 9: Garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the gravy if needed. You can also reheat in the microwave in short intervals, stirring the sauce occasionally to ensure even heating. Avoid overcooking during reheating to keep the pork tender.