Pork Chops with Mushroom Onion Gravy

Remove excess fat from the pork chops and sprinkle liberally with a blend of salt and other seasonings.

Heat oil in a large skillet over medium heat, allowing it to warm up gradually. Add the pork chops and cook until they develop a rich brown color on both sides, taking about 3 to 4 minutes for each side. Transfer the pork chops to a plate and set them aside momentarily.

Pour chicken broth into the skillet, stirring it in gently. Bring the mixture to a rolling boil while using a wooden spoon to scrape up any browned residue that has accumulated at the bottom of the pan. Add sliced mushrooms, chopped onion, and melted butter; let it simmer for 5 minutes, allowing the flavors to meld together. Transfer a small amount of the sauce - about two tablespoons - to a separate, shallow bowl.

Add a spoonful of flour to the sauce in the bowl and mix it with a fork until there are no lumps remaining. Pour the flour mixture back into the skillet and stir it in with the sauce until everything is well combined.

Return the pork chops to the skillet, cover it with a lid, and let it simmer for 15 minutes. Remove the lid and continue cooking until the gravy has reached your desired consistency and the pork chops are no longer pink in the center. To check, insert an instant-read thermometer into the center of the pork chop and verify that it reads 145 degrees F (63 degrees C). If you prefer a thicker gravy, simply mix in more flour.