Pork Chops with Mushroom GravyCourse: Main Dish Servings (change # to adjust recipe measurements): 6 servings Author: Christina Hitchcock – 2 Tbsp extra virgin olive oil – 6 1- inch boneless center cut pork chops – Salt and freshly ground black pepper For the mushroom gravy – 1/4 cup plus 2 Tbsp unsalted butter – 1/3 cup all-purpose flour – 8 oz sliced mushrooms – 1 onion diced – 2 cloves garlic chopped – kosher salt and black pepper to taste – 4 cups beef broth – 3/4 cup Greek yogurt 1) Preheat the oven to 375 degrees F. 2) Heat a large skillet over medium high heat with the olive oil. Season your pork chops with salt and pepper. Sear the pork chops in the skillet for 2 minutes per side, or until browned and caramelized. 3) Transfer the pork chops to a cookie sheet and bake for 8 to 10 minutes. Remove from oven and loosely cover with foil and allow to rest for 15 minutes. 4) In same skillet as the pork chops, add the 2 Tbsp unsalted butter and the mushrooms and onions. Cook over medium heat for 5-6 minutes until the onions are soft and both are beginning to brown. Add garlic and cook for 2-3 more minutes. Remove mushroom mixture to a bowl and keep warm. 5) Again in the same pan, melt the 1/4 cup butter. Add the flour and stir until slightly browned, about 1-2 minutes. Gradually whisk in beef broth and cook while whisking constantly until thickened, approximately 1-2 minutes. Add Greek yogurt and season with salt and pepper. Add the mushroom mixture to the gravy and bring to serving temperature. 6) Serve gravy with pork chops and mashed potatoes.