Southern Smothered Pork Chops in Brown Gravy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set a pot of heavily salted water to boil for mashed potatoes.

Step 2

Melt butter in a 3-quart saucepan over medium-low heat. Saute onion, mushrooms, and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove and set aside.

Step 3

Season pork chops with salt and pepper and brown in the same pan over medium-high heat, 5 to 7 minutes per side.

Step 4

Add more butter as needed to the pan. Stir flour slowly into butter, scraping up the browned bits in the pan. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, along with parsley.

Step 5

Bring to a boil, stirring constantly. Remove from heat.

Step 6

Add the pork chops. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Step 7

When the pot of salted water is boiling, add potatoes and garlic, then lower the heat to medium and simmer until potatoes are tender, 15-20 minutes.

Step 8

When potatoes are almost finished, heat the milk and butter in a small saucepan over low heat until butter is melted.

Step 9

Drain the potatoes and return to the pot. Slowly add warm milk mixture, blending it with potato masher until smooth and creamy. Season with salt and pepper.

Step 10

Steam broccoli in its bag in the microwave.

Step 11

Serve pork chops with mashed potatoes and broccoli