Pork Chops with Mushroom Gravy
Elevate your weeknight dinner game with these tender and juicy Pork Chops with Mushroom Gravy—a comforting dish that's as flavorful as it is satisfying. Perfectly seared bone-in pork chops are smothered in a rich, velvety mushroom gravy made with cremini mushrooms, caramelized onions, garlic, and a touch of heavy cream for ultimate indulgence. The sauce is infused with fresh thyme for a fragrant, earthy depth, while a sprinkle of fresh parsley adds vibrant color and freshness. This one-skillet recipe not only saves you cleanup time but also delivers a restaurant-quality meal in just 45 minutes. Serve it over creamy mashed potatoes or fluffy rice to soak up that luscious gravy, making every bite a hearty, comforting delight. Perfect for family dinners or entertaining, this recipe turns simple pantry staples into a gourmet experience you won’t forget. Keywords: pork chops with mushroom gravy, easy pork chop recipes, one-skillet dinners, comfort food, quick weeknight meals.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (sliced) yellow onion
- 3 minced garlic cloves
- 2 cups (sliced) cremini mushrooms
- 2 tablespoons all-purpose flour
- 1.25 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once heated, sear the pork chops for 4-5 minutes on each side until golden brown and cooked through. Remove them from the skillet and set aside on a plate, covered with foil.
Reduce the heat to medium and add the butter to the skillet. Stir in the sliced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, ensuring no lumps remain, and bring the mixture to a simmer.
Stir in the heavy cream and thyme, cooking for an additional 2-3 minutes until the gravy thickens to your desired consistency.
Return the pork chops to the skillet, nestling them into the gravy. Spoon the gravy over the top of the chops and let them warm through for 3-4 minutes.
Garnish with freshly chopped parsley before serving.
Serve hot alongside mashed potatoes or rice for a complete meal.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 641 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.
