Pork Chops with Onion and Mushroom Gravy
Juicy, golden-brown pork chops smothered in a velvety onion and mushroom gravy make this comforting recipe a true crowd-pleaser. Perfectly seared bone-in pork chops are nestled in a rich sauce made from caramelized onions, earthy button mushrooms, garlic, and a luxurious blend of chicken broth and heavy cream, enhanced with fresh thyme for a fragrant touch. The simple yet elevated method of deglazing the skillet ensures the gravy is packed with savory depth, while the one-pan approach streamlines cleanup. Ready in under an hour, this dish is perfect for cozy dinners, especially when served alongside creamy mashed potatoes or crusty bread to soak up every drop of sauce. Whether you're cooking for family or entertaining guests, these pork chops with onion and mushroom gravy are sure to become a go-to recipe for hearty, homecooked flair.
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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 cloves, minced
- 8 ounces button mushrooms, sliced
- 1.5 cups low-sodium chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons parsley, chopped (optional, for garnish)
Instructions
Season both sides of the pork chops with salt and black pepper.
Dredge the pork chops in flour, shaking off any excess.
Heat olive 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 chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced onions and sauté for 5-7 minutes until softened and lightly browned.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, releasing any browned bits.
Stir in the heavy cream and fresh thyme, bringing the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pork chops are cooked through and tender.
Taste the gravy and adjust the seasoning with additional salt and pepper if needed.
Garnish with chopped parsley before serving, if desired. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.5 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3588 mg | 76% | |
*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.
