Smothered Pork Chops in Brown Gravy

Prepare a savory sauce: Melt butter in a 3-quart cooking vessel over a moderate heat setting. Sear an onion and garlic in the hot butter until it reaches a deep golden color, taking around 7 to 10 minutes. Utilize a slotted spoon to transfer the onion and garlic to a serving plate.

Introduce a rich paste: Gradually incorporate flour into the remaining butter in the pan, stirring slowly to avoid lumps. Cook and stir over a low heat setting until the flour develops a deep, caramelized hue, also taking around 7 to 10 minutes. Remove from the heat source.

Blend with a liquid base: Gradually add broth to the pan, stirring continuously. Reintroduce the sautéed onion and garlic to the mixture. Add sliced mushrooms and chopped parsley, stirring gently.

Bring the sauce to a boil: Stir constantly until the gravy reaches its boiling point. Remove it from the heat.

Prepare tender meat: Coat a large cooking vessel with cooking spray and heat over a high heat setting. Season pork chops with salt and pepper. Cook in the hot skillet until browned, taking around 5 to 7 minutes per side.

Serve with a flavorful sauce: Pour the prepared gravy into the skillet. Cover and cook over a low heat setting until the pork chops are tender, no longer pink in their centers. Use an instant-read thermometer to check for doneness; the internal temperature should reach 145 degrees F (63 degrees C).