Preparation Steps

• Pat pork chops dry and season both sides with kosher salt and black pepper.
• Place the flour in a shallow dish and dredge each pork chop, shaking off excess.
• Heat vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, about 4 minutes per side. Transfer chops to a plate.
• Reduce heat to medium, add remaining 1 tablespoon butter. Add sliced mushrooms and onions and cook until mushrooms are browned and onions are softened, about 6 minutes. Add minced garlic and cook 30 seconds more.
• Sprinkle 1 tablespoon of the reserved dredging flour over the mushrooms and stir to coat. Slowly pour in beef broth while stirring, scraping up any browned bits from the pan.
• Stir in heavy cream and Worcestershire sauce. Return pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer until chops reach an internal temperature of 145°F, about 8–12 minutes depending on thickness.
• Transfer pork chops to serving plates, spoon mushroom gravy over the top, and garnish with chopped parsley before serving.