Going by memory 🤔 first, I seared well seasoned pork chops in a very hot cast iron skillet with a couple of tablespoons of oil. Set aside, in same pan, add a couple of tablespoons of butter, whisk in a 1/4 cup of flour, cook for a couple minutes, add a a cup of broth (vegetable or chicken), and a cup (or half) of heavy cream, stirring well. SEASON (I used S,P, GARLIC, onion powder, and a splash of worchestershire sauce); it might need water added for desired thickness. Tuck pork chops back into gravy. Continue to cook a few minutes or when pork chops internal temperature is 140°-145°. Or you can finish them in the oven ➡️ Bake at 350° for 15 – 20 minutes or when temperature reaches 145°.

For measurements (and more details if needed), check out this link for similar recipe 😉 ⤵️

Pork Chops with Mushroom Gravy – All the King’s Morsels  ⤵️
https://www.allthekingsmorsels.com/pork-chops-with-mushroom-gravy/

Make sides while in oven. This goes really good over mashed potatoes, rice, or buttered pappardella 😋 especially with Rodolphe Le Meunier’s French creamy salted butter 🧈 or other GOOD butter. Damn delicious 😍

⬆️ I made this another time, but finished in the oven 😉 it was too much for skillet, so I used a roasting pan, seared chops first, and poured gravy over chops. 375° for about 15 minutes.  They turned out perfect ⤵️