A delicious and easy-to-make pork chop recipe with a rich mushroom gravy, perfect for a comforting dinner.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking and the right texture for the pork chops.
Season both sides of the pork chops generously with seasoning salt and garlic powder.
Let the seasoned pork chops rest for a few minutes to absorb the flavors.
Melt half of the butter in a frying pan over medium-high heat.
Use a non-stick pan to prevent sticking and ensure even browning.
Brown the pork chops on both sides until golden, about 3-4 minutes per side.
Avoid overcrowding the pan to achieve a nice sear on the chops.
Slice the onion and layer it on the bottom of a roasting pan.
The onion adds flavor and prevents the pork chops from sticking to the pan.
Place the browned pork chops on top of the onion slices in a single layer.
Ensure the pork chops do not overlap for even cooking.
In a mixing bowl, combine the cream of mushroom soup, water, gravy mix, and gravy darkener. Mix well.
Whisk the mixture to ensure a smooth consistency.
Pour the gravy mixture over the pork chops in the roasting pan.
Spread the gravy evenly to cover all the pork chops.
Melt the remaining butter in the frying pan and sauté the mushrooms until tender.
Add a pinch of salt to the mushrooms to enhance their flavor.
Top each pork chop with a portion of the sautéed mushrooms.
Distribute the mushrooms evenly for a balanced presentation.
Cover the roasting pan with foil and bake in the preheated oven for 2.5 hours.
Do not remove the foil during baking to retain moisture.
Serve the pork chops with the gravy and your choice of sides, such as mashed potatoes and green beans.
Garnish with fresh parsley for a touch of color and freshness.
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