A delightful twist on classic smothered pork chops, featuring a rich mushroom gravy and tender baked chops.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a consistent temperature.
Season the pork chops with salt, black pepper, and paprika on both sides.
Let the seasoned chops sit for a few minutes to absorb the flavors.
Heat the olive oil in a skillet over medium heat. Sear the pork chops until golden brown on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to ensure proper browning.
Transfer the seared pork chops to a roasting pan and cover with aluminum foil.
Covering the pan helps retain moisture during baking.
In the same skillet, melt the butter and sauté the onions and mushrooms until softened, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the minced garlic and cook for an additional minute.
Garlic cooks quickly, so be careful not to burn it.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the gravy.
Gradually pour in the chicken broth, stirring constantly, until the mixture thickens.
Stirring constantly prevents lumps from forming.
Pour the gravy over the pork chops in the roasting pan.
Ensure the chops are evenly coated with the gravy.
Bake in the preheated oven for 1 hour, or until the pork chops are tender.
Check for doneness by cutting into a chop; the juices should run clear.
Serve the pork chops with the mushroom gravy on top.
Garnish with fresh parsley for a pop of color and added flavor.
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