Preparation Steps

• Pat the pork chops dry and season both sides with salt and black pepper. Dredge each chop lightly in flour, shaking off excess.
• Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and sear until golden brown, about 3 to 4 minutes per side. Transfer chops to a plate and tent with foil.
• Reduce heat to medium and add the remaining tablespoon of butter. Add sliced mushrooms and onion and cook, stirring occasionally, until softened and browned, about 6 minutes. Add minced garlic and cook 30 seconds more.
• Sprinkle 1 to 2 tablespoons of the reserved flour over the vegetables and stir to coat (this will help thicken the gravy). Cook 1 minute to remove the raw flour taste.
• Pour in the beef broth while scraping any browned bits from the bottom of the pan. Stir in Worcestershire sauce and bring to a simmer. Return the pork chops to the skillet, cover, and simmer gently for 10 to 12 minutes until chops are cooked through (internal temperature 145°F).
• Remove the chops to a plate. Stir the heavy cream into the pan and simmer until the gravy thickens slightly, about 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.
• Return the pork chops to the gravy and spoon sauce over them. Garnish with chopped parsley and serve hot over mashed potatoes, rice, or egg noodles.