Description
Pork Chops with Mushroom Gravy
Ingredients
4 bone-in or boneless pork chops (about 1-inch thick)
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups beef or chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme (or 2 sprigs fresh thyme)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Season and Sear the Pork Chops:
Season the pork chops generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
Sauté the Mushrooms and Onions:
In the same skillet, melt the butter. Add the sliced mushrooms and onions. Cook for 4-5 minutes until softened and golden. Stir in the minced garlic and cook for 1 minute.
Make the Gravy:
Sprinkle the flour over the mushroom mixture and stir well to combine. Slowly whisk in the broth, Worcestershire sauce, and thyme. Let the mixture simmer for 2-3 minutes until slightly thickened.
Simmer the Pork Chops:
Return the pork chops to the skillet, spooning the mushroom gravy over the top. Reduce heat to low and let simmer for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Serve:
Plate the pork chops with a generous spoonful of mushroom gravy. Garnish with fresh parsley and serve with mashed potatoes or steamed vegetables.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~380 kcal per serving
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Step-by-Step Guide
1. Prep Ingredients: Pat pork chops dry and season. Finely chop onion, slice mushrooms, and mince garlic. Measure out broth and remaining ingredients.
2. Sear the Protein: Heat oil in a large skillet over medium-high until shimmering. Add chops, ensuring they are not crowded. Sear undisturbed for 4-5 minutes per side for a perfect golden crust. Transfer to a plate.
3. Build Flavor Base: In the same skillet, melt butter. Add mushrooms and onions, cooking until soft and browned. Add garlic and cook until fragrant, about 1 minute.
4. Create the Gravy: Sprinkle flour over the mushroom mixture, stirring constantly for 1 minute to cook off the raw flour taste. Gradually whisk in the broth, Worcestershire sauce, and thyme, scraping up any browned bits from the pan bottom.
5. Finish Cooking: Return pork chops and any accumulated juices to the skillet. Spoon gravy over top. Simmer on low for 5-7 minutes, until pork reaches 145°F internally.
Serving Suggestions
This rich, savory dish pairs beautifully with sides that can soak up the delicious gravy. Creamy mashed potatoes, buttery egg noodles, or fluffy rice are classic choices. For a lighter option, serve with roasted asparagus, green beans, or a simple garden salad to balance the meal.
How-to Summary
Season and sear pork chops until golden. Set aside. In the same pan, sauté mushrooms and onions, then add garlic. Make a gravy by stirring in flour, then slowly adding broth and seasonings. Return chops to the skillet, simmer in the gravy until cooked through, and serve.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork tenderloin medallions or pork steaks work well. Adjust cooking time as thinner cuts will cook faster in the gravy.
How can I make the gravy gluten-free? Substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend. Mix cornstarch with a little cold broth first to create a slurry before whisking in.
My gravy is too thin. How do I thicken it? Create a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water. Whisk it into the simmering gravy and cook for 1-2 minutes until thickened.
Can I make this dish ahead of time? Absolutely. Prepare the entire dish, let it cool, and store it covered in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if the gravy is too thick.
What’s the best way to store leftovers? Store pork chops and gravy in an airtight container in the refrigerator for 3-4 days. Reheat in a covered skillet over low heat or in the microwave.
Common Mistakes to Avoid
Avoid overcrowding the skillet when searing the chops, as this steams them instead of creating a flavorful crust. Do not skip deglazing the pan when adding the broth—those browned bits are key for flavor. Ensure the flour is cooked for a full minute before adding liquid to prevent a raw, pasty taste in the gravy. Finally, do not overcook the pork; use a meat thermometer to ensure it reaches the safe but juicy temperature of 145°F.
Conclusion
Pork Chops with Mushroom Gravy is a timeless, comforting dish that proves a restaurant-quality meal is easily achievable at home. By following the detailed steps and tips provided, you can master the technique of searing and creating a rich, flavorful gravy. This versatile recipe is sure to become a reliable favorite for busy weeknights and special occasions alike.