These tasty pork chops are covered in a rich mushroom gravy that makes every bite mouthwatering. Plus, they are quick to cook, perfect for a busy night!
Honestly, who doesn’t love a good gravy? It’s like a warm hug on a plate. I like to serve these with mashed potatoes to soak up all that wonderful sauce!
Key Ingredients & Substitutions
Pork Chops: I recommend using boneless pork chops as they cook quickly and stay juicy. If you prefer, bone-in chops add more flavor, but they take a bit longer to cook.
Mushrooms: Cremini mushrooms give a nice depth of flavor, but white button mushrooms work well too. If you’re looking for a change, consider using shiitake or portobello mushrooms for a more earthy taste.
Chicken Broth: Low-sodium chicken broth keeps the seasoning in check. If you’re avoiding chicken, you can use vegetable broth or beef broth for a different flavor profile.
Milk or Cream: Whole milk makes a creamy gravy, but for a lighter option, you can use 2% milk. For a richer gravy, heavy cream is a great choice. Non-dairy milk, like almond or oat milk, can also be used, but may alter the taste slightly.
What’s the Best Way to Achieve Juicy, Perfectly Cooked Pork Chops?
Cooking pork chops can be tricky, but with a few simple steps, you can achieve juicy and tender results:
- Season the pork chops liberally with salt and pepper before cooking for better flavor.
- Preheat your skillet, so the oil starts to shimmer, indicating it’s hot enough for searing.
- Cook for 4-5 minutes on each side without moving them; this helps develop a nice crust.
- Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C) for juicy chops.
- Let the cooked chops rest for a few minutes, tented with foil, before serving. This helps retain moisture.
With these tips, you’ll impress everyone at the dinner table with delicious pork chops and rich mushroom gravy. Enjoy!
How to Make Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
- 4 boneless pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (preferably low sodium)
- 1/2 cup whole milk or heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (for garnish)
Time Needed:
This delicious pork chop recipe will take about 30 minutes in total. You’ll spend around 10 minutes on prep and 20 minutes cooking. It’s a quick and satisfying dish that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning both sides of the pork chops generously with salt and pepper. This step is essential for adding flavor!
2. Sear the Pork Chops:
In a large skillet over medium-high heat, pour in the olive oil and let it heat until shimmering. Carefully add the pork chops and sear them for about 4-5 minutes on each side until they’re nicely browned and cooked through. You want them to reach an internal temperature of 145°F (63°C). Once done, remove them from the pan and keep warm on a plate, covered with foil.
3. Make the Mushroom Gravy:
Lower the heat to medium. Add the butter to the same skillet. Once it’s melted, toss in the chopped onion and sauté until it becomes translucent, about 3 minutes. Then, add the sliced mushrooms and cook them until they release their moisture and start to brown, about 5-7 minutes.
4. Enhance the Flavor:
Now, stir in the minced garlic and cook for an additional 30 seconds until fragrant. This adds a lovely aroma to your gravy!
5. Create the Gravy Base:
Sprinkle the flour over the mushroom mixture and stir it well to coat everything. Let it cook for 1-2 minutes to remove any raw flour taste. Gradually whisk in the chicken broth, making sure to scrape any browned bits from the bottom of the pan. These bits are packed with flavor!
6. Thicken the Gravy:
Next, stir in the milk or cream and thyme. Bring the mixture to a gentle simmer, allowing it to cook until the gravy thickens, roughly 3-5 minutes. Give it a taste and adjust seasoning with more salt and pepper if needed.
7. Combine and Serve:
Finally, return the pork chops to the skillet, spooning the delicious mushroom gravy over them. Heat them for an additional 1-2 minutes to warm through. Serve the pork chops topped with gravy and garnished with fresh parsley. They go wonderfully with sides like mashed potatoes and roasted asparagus!
Enjoy your hearty and flavorful Pork Chops with Mushroom Gravy!
Can I Use Bone-In Pork Chops Instead?
Yes, bone-in pork chops will work great! They may take a bit longer to cook, so be sure to adjust your cooking time accordingly, aiming for an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use whole milk for a lighter option, or half-and-half if you have it on hand. For a dairy-free alternative, try coconut milk, though it will alter the flavor slightly.
How Should I Store Leftovers?
Store any leftover pork chops and mushroom gravy in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stovetop over low heat or in the microwave, stirring occasionally.
Can I Make This Recipe Ahead of Time?
You can prepare the mushroom gravy in advance and store it in the fridge for up to 2 days. Just reheat it on the stove before adding the cooked pork chops to warm everything through evenly.
