Smothered Pork Chops in Creamy Onion Gravy with Broccoli & Mushrooms

Directions

1. Coat the pork chops by mixing flour with the listed spices, then set aside 1 tablespoon of the seasoned flour for later use.
2. Pat the chops dry and toss them in the seasoned flour until evenly coated.
3. Heat a skillet over medium-high and swirl in oil to coat the bottom.
4. Sear the pork chops until golden on both sides, about 2 minutes per side, then transfer to a plate and loosely cover with foil.
5. In the same skillet, thinly slice the onion and cook with a pinch of salt and pepper until soft and lightly caramelized, about 10–15 minutes.
6. Meanwhile, wash and cut the broccoli into florets with stems in smaller pieces; rinse and slice the mushrooms and mince the garlic, keeping them ready in a bowl.
7. Stir the reserved flour into the onions and cook for about 1 minute to coat.
8. Add the broth and cream to the skillet, whisk to combine, and simmer until the sauce thickens slightly, 4–5 minutes.
9. Return the pork chops to the skillet, turn to coat with the sauce, cover, and simmer until cooked through, about 5 more minutes.
10. In a separate skillet, heat oil and cook the broccoli and mushrooms with salt and pepper until bright green and tender-crisp, 4–5 minutes.
11. To serve, divide the pork chops, sauce, and vegetables among plates.