· Add the minced garlic and cook for 1 more minute until fragrant.
Make the Roux: Sprinkle the flour over the onion and mushroom mixture. Cook, stirring constantly, for about 2 minutes. This cooks the raw flour taste out and forms the base of your gravy.
Deglaze and Simmer: While stirring, slowly pour in the chicken and beef broths. Add the Worcestershire sauce and the bay leaf (if using). Use your spoon to scrape up all the browned bits from the bottom of the pan—this is packed with flavor! Bring the gravy to a simmer, stirring constantly, until it begins to thicken.
Braise to Tenderness: Return the seared pork chops and any accumulated juices back to the skillet, nestling them into the gravy. Spoon some of the gravy over the top. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
Bake: Bake for 1 to 1 ½ hours, or until the pork chops are incredibly tender and easily pull apart with a fork.
Finish the Gravy: Carefully remove the hot skillet from the oven. Place it back on the stovetop. Transfer the pork chops to a serving platter and tent with foil to keep warm.
· Remove the bay leaf. Stir the heavy cream (or milk) into the gravy. Let it simmer on low heat for 2-3 minutes until warmed through and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Serve: Pour the creamy onion and mushroom gravy over the pork chops. Garnish with fresh parsley. They are fantastic served over mashed potatoes, rice, or egg noodles to soak up every bit of that delicious gravy.
Key Tips for Success
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