Smothered Pork Chops

Pat the pork chops dry with paper towels and season generously on both sides with salt and pepper.
4 boneless pork chops
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side, until golden. They will not be cooked through at this stage. Transfer to a plate and set aside.
1 tablespoon olive oil
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and mushrooms and cook for 5 minutes, stirring occasionally.
2 tablespoons butter
1 large onion
½ pound mushrooms
Stir in the garlic and cook for 1 minute.
2 large garlic cloves
Sprinkle over the flour and cook for 1 minute, stirring constantly. Pour in the chicken stock, scraping the bottom of the pan to lift everything stuck there.
2 tablespoons all purpose flour
1 cup chicken stock
Stir in the Worcestershire sauce and tomato paste.
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes until the gravy thickens slightly.
1 cup heavy cream
Return the pork chops to the skillet along with any juices from the plate. Spoon the gravy over them, then simmer for 5 to 8 minutes, until the chops reach an internal temperature of 145°F.
Taste and adjust the seasoning. Scatter over the chopped parsley and serve immediately.
Salt and freshly ground black pepper to taste
A handful fresh parsley