These pork chops with mushroom gravy are a tasty comfort food! Juicy chops get topped with a rich, creamy gravy full of flavorful mushrooms. It’s a meal that feels like a warm hug!
What’s not to love about smothering your meat in a lovely gravy? I like to serve this with mashed potatoes, so I can soak up every bit of that goodness. Yum!
Key Ingredients & Substitutions
Pork Chops: You can choose between bone-in or boneless pork chops. I usually prefer bone-in for extra flavor and juiciness. If you prefer another meat, chicken breasts or thighs work great too!
Mushrooms: Cremini mushrooms give a deeper flavor, but white mushrooms are perfectly fine too. If you’re not a mushroom fan, try using spinach or diced green bell peppers for a different taste.
Heavy Cream: The heavy cream makes the gravy rich and creamy. If you want a lighter option, use half-and-half or whole milk. For dairy-free, try coconut milk or unsweetened almond milk.
Thyme: Fresh thyme adds a lovely aroma, but if you don’t have it, use dried thyme. Just remember: dried herbs are more concentrated, so use less—about half!
How Do I Get My Pork Chops Perfectly Cooked?
The key to juicy and flavorful pork chops is to avoid overcooking them. Here’s how:
- Always bring your pork chops to room temperature before cooking. This helps them cook evenly.
- Pat them dry before seasoning. This helps with browning!
- Use medium-high heat to sear them, giving that golden crust.
- After a few minutes, check for doneness by using a meat thermometer. Aim for 145°F (63°C) for the perfect juicy pork.
- Let them rest after searing. This keeps the juices locked in!
By following these tips and enjoying the ingredients, your pork chops with mushroom gravy will turn out delicious!
Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Mushroom Gravy:
- 1 tablespoon unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (or stock)
- 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
Optional Sides:
- Mashed potatoes
- Steamed asparagus
How Much Time Will You Need?
This delicious meal takes about 30 minutes from start to finish! You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. It’s quick enough for a weeknight dinner but fancy enough for a special occasion!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This step is important for getting a nice sear! Season both sides generously with salt and freshly ground black pepper.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, carefully add the pork chops. Sear them for about 4-5 minutes on each side until they’re golden brown and cooked through. Once done, remove the pork chops from the skillet and set them aside. You can cover them loosely with foil to keep them warm.
3. Make the Mushroom Gravy:
In the same skillet, reduce the heat to medium and add the unsalted butter. Once it melts, toss in the sliced mushrooms. Cook them for about 5-7 minutes, stirring occasionally, until they’re browned and the moisture has evaporated.
4. Add Flavor with Garlic and Onion:
Next, add the minced garlic and chopped onion (or shallot) to the skillet. Sauté for another 1-2 minutes until everything is fragrant and softened.
5. Form a Roux:
Sprinkle the flour over the mushrooms and onions, stirring constantly for about a minute. This will cook the flour and start to thicken your gravy.
6. Whisk in Chicken Broth:
Carefully whisk in the chicken broth, scraping the bottom of the pan to lift any delicious browned bits. Keep whisking until the mixture starts to thicken, about 2-3 minutes. It should look creamy and smooth!
7. Add Cream and Thyme:
Now stir in the heavy cream and thyme leaves. Let the gravy simmer gently for another 3-5 minutes until it’s thickened to your liking. Feel free to taste and adjust the salt and pepper as needed.
8. Combine and Heat:
Return the pork chops to the skillet, spooning some lovely gravy over them. Let them warm through for about 1-2 minutes, allowing the flavors to meld together.
9. Serve It Up:
Plate the pork chops hot, generously topped with mushroom gravy. Don’t forget to garnish with fresh parsley for a pop of color! Pair with creamy mashed potatoes and steamed asparagus for a delightful meal.
Enjoy your comforting and flavorful pork chops with rich mushroom gravy!
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can use frozen pork chops, but be sure to fully thaw them first! Ideally, thaw in the fridge overnight or submerge them in cold water for a quick thaw. Pat them dry before cooking to achieve a good sear.
Can I Substitute the Mushrooms?
Absolutely! While cremini and white mushrooms are great choices, you can also use shiitake, portobello, or even canned mushrooms if fresh ones aren’t available. Just adjust the cooking time as needed for different types of mushrooms.
Is There a Way to Make This Recipe Lower in Fat?
Definitely! You can replace heavy cream with half-and-half or even milk for a lighter option. For a creamy texture without the fat, consider using a plant-based milk like unsweetened almond or coconut milk, and add a bit of cornstarch for thickening.
Can I Make the Gravy Without Flour?
Yes! If you want to make it gluten-free or avoid flour, you can use cornstarch instead. Mix 1 tablespoon of cornstarch with an equal amount of cold water to create a slurry, then whisk it into the gravy after adding the broth, allowing it to thicken without flour.
