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1
Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour.
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2
Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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3
Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches.
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4
Transfer the chops to a plate and keep warm.
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5
Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes.
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6
Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes.
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7
Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
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8
Divide the pork chops among plates.
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9
Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley.
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10
Season with salt and pepper; spoon over the pork.
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11
Serve with cornbread.
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12
Per serving: Calories 362; Fat 21 g (Saturated 7 g); Cholesterol 97 mg; Sodium 361 mg; Carbohydrate 9 g; Fiber 1 g; Protein 31 g
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13
Photograph by Christopher Testani
