These pork chops are juicy and tender, smothered in a creamy mushroom gravy. It’s a cozy dish that warms your heart and fills your belly!
Honestly, what’s better than a tasty meal that cooks quickly? I like to serve it with mashed potatoes, so I can soak up that delicious gravy—yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add more flavor and moisture. If you prefer, boneless chops can be used but watch the cooking time, as they will cook faster.
Mushrooms: I love using cremini mushrooms for their earthy flavor, but white button mushrooms work great too. If you want, try portobello mushrooms for a meatier texture.
Heavy Cream: For a lighter option, you can use half-and-half or even whole milk. Just know the consistency of the gravy may be a bit thinner. For a dairy-free version, use coconut milk or a non-dairy cream.
Thyme: Fresh thyme provides a lovely flavor, but dried thyme is an easy substitute. Use half the amount of dried, as it’s more concentrated.
How Do You Get Juicy Pork Chops?
One key to perfectly juicy pork chops is to not overcook them. Start by searing on medium-high heat to lock in those juices, then finish cooking them slowly in the gravy.
- Season the chops generously with salt and pepper.
- Sear for about 3-4 minutes on each side until golden brown.
- Let the chops rest before slicing to retain some moisture.
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:
- 2 tablespoons unsalted butter
- 8 ounces white or cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon 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)
For Garnish:
- Fresh parsley, chopped
Optional Sides:
- Roasted asparagus
- Mashed potatoes
How Much Time Will You Need?
This delicious meal will take about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and seasoning the pork chops, then around 20 minutes cooking everything together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning both sides of the pork chops generously with salt and black pepper. This helps enhance the flavor of the meat!
2. Sear the Chops:
Next, heat the olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, add the pork chops and sear them until they are golden brown on both sides, about 3-4 minutes each. Transfer them to a plate and cover them loosely with foil to keep warm.
3. Cook the Mushrooms:
Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, add the sliced mushrooms. Sauté the mushrooms for about 4-5 minutes, or until they start to release their moisture and brown slightly.
4. Add Onions and Garlic:
Now, add the chopped onion and minced garlic to the skillet. Cook for about 2-3 minutes until the onion is soft and translucent.
5. Create the Gravy Base:
Sprinkle the flour over the mushroom mixture, stirring constantly for about 1 minute. This will help cook out the raw flour taste and create a base for your gravy.
6. Add Chicken Broth:
Gradually whisk in the chicken broth, scraping the browned bits from the bottom of the pan. This step builds flavor! Bring the mixture to a simmer and cook until it thickens slightly, about 2-3 minutes.
7. Add Cream and Thyme:
Stir in the heavy cream and thyme leaves. Then, return the pork chops and any juices back to the skillet, pressing them into the gravy.
8. Finish Cooking:
Let everything simmer gently for another 5-7 minutes. Occasionally spoon the gravy over the chops, until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
9. Taste and Adjust:
Taste the gravy and adjust the seasoning with additional salt and pepper if necessary. Remember, seasoning makes all the difference!
10. Garnish and Serve:
Finally, garnish with freshly chopped parsley for a pop of color and flavor. Serve the pork chops hot over mashed potatoes or alongside roasted asparagus for a delicious meal!
Enjoy your tender pork chops with rich, savory mushroom gravy!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used, but keep in mind they will cook faster than bone-in chops. Check for doneness a few minutes earlier to avoid overcooking!
How Do I Store Leftovers?
Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth if needed to loosen the gravy.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water before adding it to the pan to avoid lumps.
What Can I Serve with Pork Chops and Mushroom Gravy?
This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables like asparagus or green beans. They all help soak up that delicious gravy!
