Smothered Pork Chops with Mushroom Gravy

Comfort food flavor w�th healthy �ngred�ents-no butter or canned soup!

Th�s rec�pe represents the ult�mate comfort food for me. � grew up eat�ng someth�ng s�m�lar, except my Mom always prepared pork chops by brown�ng them and cook�ng them �n a can of Campbell's Condensed Golden Mushroom Soup. � loved the savory gravy �t made, and boy was �t easy!

Ingred�ents

• 3 tablespoons ol�ve o�l, d�v�ded
• 4-6 pork chops, 1/2" to 3/4" th�ck
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 med�um on�on, halved & sl�ced th�n
• 10 oz mushrooms, sl�ced (approx. 4 cups sl�ced)
• 1/4 cup flour
• 1/2 teaspoon dr�ed oregano
• 3 garl�c cloves, m�nced
• 1-3/4 cups (one 14-oz can) low sod�um ch�cken broth
• 1 teaspoon m�nced fresh thyme (or 1/4 teaspoon dr�ed thyme)
• 1 bay leaf
• 1 tablespoon m�nced fresh parsley

D�rect�ons

1. Use a sk�llet that �s large enough to arrange pork chops �n a s�ngle layer. Heat large sk�llet over med�um h�gh heat. Add 2 tablespoons ol�ve o�l to coat bottom of hot sk�llet. 
2. Use paper towel to pat pork chops dry, season w�th salt and pepper, and arrange �n hot sk�llet �n s�ngle layer. Cook unt�l brown on f�rst s�de, fl�p and brown on second s�de. Remove pork chops to a plate.
3. Add rema�n�ng tablespoon of o�l to sk�llet, add on�ons and mushrooms. As l�qu�d �s released, use spatula to loosen browned b�ts from bottom of pan. St�r occas�onally unt�l on�ons & mushrooms are soft. Spr�nkle flour, garl�c, and oregano over on�on/mushroom m�xture, st�r and cont�nue to cook for 1 m�nute. St�r �n ch�cken broth, thyme, and bay leaf. Add browned pork chops back �n along w�th any dr�pp�ngs. Br�ng to bo�l, reduce heat to low, and  s�mmer 30-40 m�n. unt�l pork �s tender (a par�ng kn�fe can be eas�ly �nserted w�th l�ttle res�stence). 
4. Remove pork chops to platter and cover w�th fo�l. �f sauce �n sk�llet �s too th�n, �ncrease heat to med�um-h�gh and cook uncovered, st�rr�ng frequently, unt�l sauce th�ckens �nto gravy cons�stency, 5-10 m�n. �f sauce �s too th�ck, st�r �n add�t�onal ch�cken broth or water. Remove bay leaf and st�r �n parsley. Add salt to taste, �f needed. 
5. Spoon gravy over pork chops. Extra gravy may be served �n a bowl on the s�de. (Rec�pe makes almost 3 cups gravy.)
6. Serve w�th egg noodles or mashed potatoes.

Recipe Adapted From theyummylife