These pork chops are juicy and topped with a creamy mushroom gravy that makes every bite delicious. It’s a simple meal that brings comfort to the table!
I love serving this with mashed potatoes to soak up that tasty gravy. Trust me, your family will be asking for seconds, and you might just need that extra scoop too! 😄
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for flavor and moisture. If you prefer, you can use boneless chops, but be careful not to overcook them since they can dry out faster.
Mushrooms: I love using cremini mushrooms for their rich flavor, but white mushrooms work too! If you’re craving something different, try using shiitake or portobello mushrooms. They add unique tastes!
Heavy Cream: Heavy cream gives the gravy a rich texture. If you’re looking for lighter options, half-and-half works just fine, or you can use a non-dairy cream substitute for a dairy-free version.
Thyme: Fresh thyme brightens up the gravy! If you’re out of fresh, dried thyme is a good alternative, just use half the amount since dried herbs are more concentrated.
How Do I Get Perfectly Searing Pork Chops?
Searing your pork chops is key for a tasty crust and juicy inside. Here’s how to get it right:
- First, make sure your skillet is hot! It needs to be medium-high heat before adding the oil.
- Pat the pork chops dry with paper towels. This helps them sear instead of steam.
- Don’t overcrowd the pan. Cook the chops in batches if needed, so they have enough space to brown.
- Let them cook for about 4-5 minutes on each side. Resist the urge to move them around. Just let them sit!
- Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
Once done, remember to let them rest for a few minutes before serving. This helps keep them juicy!
Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Mushroom Gravy:
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and around 25-30 minutes to cook. In total, you’re looking at around 40 minutes, making it perfect for dinner on a weeknight but special enough for guests too!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by generously seasoning both sides of the pork chops with salt and pepper. This step is crucial for enhancing the flavor of the meat!
2. Sear the Pork Chops:
In a large skillet, heat the oil over medium-high heat until hot. Carefully add the pork chops to the skillet, making sure not to overcrowd the pan. Sear them for about 4-5 minutes on each side, or until they are golden brown and cooked through. Once done, remove the chops and set them aside on a plate, covering them loosely with foil to keep warm.
3. Make the Gravy Base:
Now, reduce the heat to medium and add the butter to the same skillet. Once the butter is melted and bubbling, toss in the chopped onions and cook them until they turn translucent, about 3 minutes. Next, add the sliced mushrooms and let them cook until they’ve released their juices and are tender, around 5 minutes.
4. Add Flavor:
Stir in the minced garlic and let it cook for another 30 seconds until you can smell that delightful aroma!
5. Create the Roux:
Sprinkle the flour over the mushroom mixture and stir constantly for about 1-2 minutes. This will create a roux, which helps thicken the gravy.
6. Pour in the Chicken Broth:
Gradually measure in the chicken broth while stirring continuously to avoid any lumps. Bring the mixture to a simmer and let it cook until it thickens, about 3-5 minutes.
7. Add Cream and Thyme:
Stir in the heavy cream and thyme, cooking for another 2 minutes. Your gravy should be rich and creamy at this stage! Give it a taste and adjust the seasoning with more salt and pepper if needed.
8. Combine and Warm:
Return the pork chops back into the skillet, spooning some gravy over them. Let everything warm together for a couple of minutes, making sure everything is heated through.
9. Serve and Enjoy:
Plate your pork chops nice and warm, generously topped with the mushroom gravy. Garnish with fresh parsley for a pop of color. These chops pair beautifully with some creamy mashed potatoes and roasted asparagus or your favorite veggie.
Enjoy your savory Pork Chops with Mushroom Gravy! Your family will love this comforting meal!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used, but be careful not to overcook them, as they tend to dry out more quickly than bone-in chops. Aim for an internal temperature of 145°F (63°C).
How Can I Make This Recipe Dairy-Free?
If you want to keep it dairy-free, substitute heavy cream with a non-dairy cream or coconut milk. Ensure that the chicken broth is also dairy-free to maintain the dish’s flavor.
What Should I Do with Leftover Mushroom Gravy?
Store leftover mushroom gravy in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of extra broth or water if it has thickened too much.
Can I Add Vegetables to the Gravy?
Absolutely! Feel free to add veggies like spinach or peas during the last few minutes of cooking for extra flavor and nutrition. Just be sure to cook them until they’re tender.
