Name: Pork Chops With Mushroom Gravy
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed; Kosher salt and freshly ground pepper; 2 tablespoons all-purpose flour; 1 1/2 tablespoons extra-virgin olive oil; 12 ounces cremini or white mushrooms, thinly sliced; 3 cloves garlic, thinly sliced; 1 bunch scallions, whites sliced, greens cut into 2-inch pieces; 1/2 cup low-sodium chicken broth; 2 tablespoons low-fat sour cream; 3/4 cup chopped fresh parsley; Cornbread, for serving (optional)

Directions

Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.