These pork chops are juicy and topped with a creamy mushroom gravy that makes every bite extra tasty. Perfect for a cozy dinner!
Nothing feels better than a warm plate of pork chops and gravy! I like to serve them with mashed potatoes to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and moisture, but boneless works too! If you’re looking for a leaner option, consider using chicken breasts instead. Just be careful not to overcook them!
Mushrooms: Cremini mushrooms have a richer flavor than white mushrooms. If either isn’t available, you can swap in button mushrooms or even dried mushrooms rehydrated in warm water.
Cream: Heavy cream creates a rich sauce, but you can substitute it with half-and-half or a non-dairy milk with a thickener like cornstarch for a lighter option.
Chicken Broth: For a more robust flavor, you could use homemade broth if you have it on hand. Vegetable broth is a good substitute for a vegetarian twist.
How Do I Ensure My Pork Chops Stay Juicy?
Getting perfectly juicy pork chops means knowing the right cooking techniques. First, don’t skip seasoning them well; it’s essential for flavor. Here’s how to cook them perfectly:
- Heat your skillet to the right temperature before adding the chops; it should be medium-high.
- Sear them for about 4-5 minutes on each side without moving them around too much. This helps build that nice golden crust.
- Use a meat thermometer to check for doneness; 145°F (63°C) is the magic number for perfect pork!
Following these tips will help keep your pork chops tender and juicy every time!
Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or 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
For the Mushroom Gravy:
- 8 oz (225 g) cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 1 small onion, finely chopped (optional)
- 1 cup chicken broth or stock
- 1 cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish will take approximately 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner but impressive enough for guests. You’ll spend about 10 minutes prepping and 20 minutes cooking!
Step-by-Step Instructions:
1. Season the Pork Chops:
Generously season the pork chops on both sides with salt and pepper. This simple step enhances the flavor of the meat.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the pork chops and sear them for about 4-5 minutes on each side until they are golden brown. After browning, remove the chops from the skillet and set them aside on a plate.
3. Cook the Mushrooms:
Lower the heat to medium and add the butter to the skillet. After it melts, add the sliced mushrooms. Sauté the mushrooms until they are browned and have released their moisture, which should take about 5-7 minutes.
4. Add Garlic and Onion:
Next, toss in the minced garlic (and chopped onion if you’re using it). Cook them for an additional 1-2 minutes until they are fragrant and the onion is soft.
5. Create the Gravy Base:
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook this for about a minute to get rid of the raw flour taste.
6. Thicken the Gravy:
Slowly pour the chicken broth into the skillet while stirring constantly to prevent lumps. Keep stirring until the sauce starts to thicken.
7. Add Cream and Seasoning:
Stir in the heavy cream, Dijon mustard (if using), and fresh thyme. Let the gravy simmer gently for about 3-5 minutes until it thickens to your liking.
8. Finish the Chops:
Return the pork chops to the skillet. Spoon some gravy over them and let everything cook together for another 3-4 minutes, until the pork is cooked through—aim for an internal temperature of 145°F (63°C).
9. Taste and Adjust:
Be sure to taste the gravy and adjust seasoning with salt and pepper to your preference.
10. Garnish and Serve:
Finally, garnish the dish with fresh chopped parsley. Serve the pork chops hot alongside mashed potatoes, rice, or your favorite side dish to soak up that delicious gravy.
Enjoy your rich and comforting Pork Chops with Mushroom Gravy!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to thaw them completely before cooking. The best way to do this is overnight in the refrigerator or by placing them in a sealed plastic bag and submerging in cold water for a few hours. Pat them dry before seasoning and cooking for best results!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or a mix of whole milk with a tablespoon of cornstarch to thicken it. Alternatively, coconut milk can be a dairy-free option that still gives a creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently on the stove over low heat, adding a splash of broth or cream to revive the sauce if needed.
Can I Add Other Vegetables to the Gravy?
Absolutely! Feel free to add vegetables like spinach, bell peppers, or peas for an extra color and nutrition boost. Just add them to the pan along with the mushrooms and sauté until tender.
