Country Pork Chops with Mushroom Gravy
Sink your teeth into the hearty comfort of Country Pork Chops with Mushroom Gravy, a rustic dish bursting with flavor and perfect for weeknight dinners or special occasions. Bone-in pork chops are seasoned, lightly dredged in spiced flour, and pan-seared to a golden perfection before being smothered in a rich, velvety mushroom gravy made with sautéed onions, cremini mushrooms, and a touch of heavy cream. Simmered until irresistibly tender, this dish is a true comfort food classic, ideal for pairing with creamy mashed potatoes or fluffy rice to soak up every drop of the savory sauce. Ready in under an hour, this easy pork chop recipe is a guaranteed hit for family meals, delivering satisfying flavors with minimal effort.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons paprika
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups chicken or beef broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a shallow dish, combine flour, salt, black pepper, and paprika.
Dredge the pork chops in the seasoned flour, shaking off any excess. Reserve the remaining flour for the gravy.
Heat vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sliced mushrooms, cooking for 5-6 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle 2 tablespoons of the reserved flour into the mushroom mixture and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the chicken or beef broth, stirring to combine and prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the heavy cream and season the gravy with additional salt and pepper to taste.
Return the seared pork chops to the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pork chops are tender and fully cooked.
Garnish the dish with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or your choice of side.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 636 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.
