Golden Baked Pork Chops

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 medium onion, thinly sliced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1 tsp Worcestershire sauce
• 1 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F and lightly grease a medium baking dish. Pat the pork chops dry, then season both sides with salt, black pepper, and garlic powder. Let them sit while you prepare the skillet so the seasoning has a chance to adhere to the surface.
2. Step 2.Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the pork chops without crowding them. Sear for about 2–3 minutes per side, just until the outside develops a golden crust; they do not need to be cooked through at this stage.
3. Step 3.Transfer the pork chops to a clean plate. Add the sliced mushrooms and onion to the same skillet and cook over medium heat for about 5–7 minutes. Stir occasionally until the onions soften and the mushrooms release their moisture and begin to brown.
4. Step 4.Sprinkle the flour over the vegetables and stir for about 1 minute so the flour coats everything and loses its raw taste. Keep the heat moderate and scrape the bottom of the pan gently so the browned pork bits become part of the sauce.
5. Step 5.Slowly pour in the chicken broth while whisking or stirring continuously. Add the milk and Worcestershire sauce, then simmer for about 2–3 minutes until the liquid begins to thicken into a light gravy. If it becomes too thick, add a small splash of broth.
6. Step 6.Return the seared pork chops to the skillet and spoon some of the mushroom-onion sauce over each piece. If your skillet is not oven-safe, transfer the sauce to the prepared baking dish and arrange the pork chops in the sauce instead.
7. Step 7.Place the skillet or baking dish in the preheated oven and bake until the thickest pork chop reaches 145°F. Depending on thickness, this may take about 15–20 minutes. Begin checking early because thinner chops can dry out if left in the oven too long.
8. Step 8.Remove the pork from the oven and transfer the chops to a clean plate. Let them rest for about 3–5 minutes while the sauce remains warm. Resting allows the meat juices to settle and makes the pork more pleasant to slice.
9. Step 9.Stir the sauce once and taste it carefully. Adjust with a small pinch of salt or pepper if necessary, then spoon the mushrooms, onions, and gravy over the rested pork chops. Sprinkle with chopped parsley for freshness and color.
10. Step 10.Serve the pork chops with mashed potatoes, rice, or roasted vegetables so the sauce has something to soak into. Refrigerate leftovers promptly in a covered container and reheat gently with a little broth to keep the meat moist.