Pork Chops Smothered in Mushroom Gravy
Indulge in the ultimate comfort food with these Pork Chops Smothered in Mushroom Gravy—a hearty, flavor-packed dish that's perfect for weeknight dinners or special occasions. Tender, bone-in pork chops are pan-seared until golden and simmered in a rich, velvety mushroom gravy made with sautéed onions, fresh garlic, and earthy white mushrooms. A splash of chicken broth and heavy cream adds depth to the sauce, while fresh thyme infuses a subtle herbaceous note. Thickened to perfection with a cornstarch slurry, this creamy gravy coats every bite, making it a perfect pairing for fluffy mashed potatoes, steamed rice, or roasted vegetables. Ready in just 45 minutes, this satisfying one-skillet recipe is a must-try for pork lovers craving a cozy, home-cooked meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the pork chops with salt and black pepper on both sides.
Dredge the pork chops in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the pork chops for 3-4 minutes on each side, or until they develop a golden crust. Remove the pork chops and set aside.
In the same skillet, add the unsalted butter and let it melt. Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
Pour in the chicken broth and bring it to a gentle simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream and fresh thyme, mixing well. Return the pork chops to the skillet, nestling them into the gravy.
Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
In a small bowl, mix the cornstarch and water until smooth, creating a slurry. Gradually stir the slurry into the skillet to thicken the gravy to your desired consistency.
Serve the pork chops hot, smothered in the mushroom gravy. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 723 mg | 15% | |
*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.
