Wash pork chops and pat dry. Season with salt and pepper to taste.
In a wide, heavy-bottomed skillet over medium-high heat, heat about 2 tablespoons of the oil until shimmering.
Add pork chops and cook for about 2 to 3 minutes or until browned. Turn and cook for another 1 to 2 minutes or until browned. Remove from pan and set aside.
Add the remaining 1 tablespoon oil to the skillet. Add onions and mushrooms and cook, stirring regularly, until softened.
Add garlic and continue to cook until aromatic.
Add flour and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
Gradually add broth, whisking vigorously to prevent lumps. Bring to a boil, whisking regularly, until it begins to thicken.
Add pork chops in a single layer. Lower heat, cover, and simmer for about 45 to 55 minutes or until pork chops are fork-tender and sauce is thickened.
Season with salt and pepper to if needed. Serve hot with gravy as desired.