2medium onionshalved lengthwise then thinly sliced crosswise
1/4cupall purpose flour
1 1/2tspcoarse saltor to taste
minced fresh parsleyoptional
Preheat oven to 325ºF. Heat 2 tbsp olive oil in a large skillet over medium heat. Season pork chops with salt and pepper on both sides. Brown the chops on both sides, working in two batches to avoid crowding the pan (if you do, they will steam rather than brown). Transfer browned chops to a 9x13" baking dish.
Melt butter in the same skillet over medium-high heat. Add mushrooms and cook, stirring occasionally until browned and most of the moisture has been released, about 7 minutes. Stir in onions and cook until soft, about 6 minutes more. Add garlic and cook one minute more. Stir in flour; cook, stirring constantly, 1 minute. Add milk a bit at a time, stirring constantly to avoid lumps.
Pour mushroom sauce over pork chops and bake 1 1/2 hours, until pork is tender. Sprinkle with minced fresh parsley, if desired.