Instructions

• Preheat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking pan.
• Pat the pork chops dry and season both sides with the salt and black pepper.
• Heat a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until golden, then transfer them to the prepared pan. Bake until the thickest part reaches 145°F (63°C), about 15 minutes.
• Return the skillet to medium-high heat. Add the olive oil, onion, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until softened.
• Add the butter and garlic and cook for 1 minute. Sprinkle in the flour and stir for 1 minute, until no dry streaks remain.
• Slowly pour in the chicken broth while stirring. Simmer for 3 to 5 minutes, until the gravy thickens, then taste and adjust salt if needed.
• Return the baked pork chops to the skillet and spoon the onion-and-mushroom gravy over them. Serve hot.