Chops in Mushroom Gravy
Indulge in the ultimate comfort food with this hearty recipe for Chops in Mushroom Gravy – tender, juicy pork chops bathed in a luscious and creamy mushroom sauce. Perfectly seasoned and lightly dredged in flour, the bone-in pork chops are seared to golden perfection before simmering in a rich gravy made with sautéed onions, garlic, earthy mushrooms, and a luxurious blend of beef broth and heavy cream. Fresh thyme and parsley add aromatic depth, elevating this dish into a gourmet delight. Ready in under an hour, this classic one-skillet dinner is ideal for weeknight meals or special occasions. Serve these pork chops with creamy mashed potatoes or steamed vegetables for a comforting, crowd-pleasing meal packed with flavor.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 2 cups beef broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
Season pork chops on both sides with salt and black pepper.
Dredge the pork chops lightly in the flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Sear the chops for 3-4 minutes per side, or until golden brown. Remove chops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the sliced onion for 3-4 minutes, or until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 5 minutes, or until they release their moisture and begin to brown.
Pour in the beef broth, scraping up any brown bits from the bottom of the skillet. Simmer for 5 minutes to reduce slightly.
Stir in the heavy cream and thyme. Cook for 2-3 minutes until thickened.
Return the pork chops and any accumulated juices to the skillet. Lower the heat to medium-low and spoon gravy over the chops.
Cover the skillet and simmer for 15-20 minutes, or until the chops are cooked through to an internal temperature of 145°F (63°C).
Garnish with chopped fresh parsley before serving. Serve warm, alongside mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
