Pork Loin Chops with Mushroom Gravy and Green Beans
Elevate your weeknight dinner game with these tender Pork Loin Chops with Mushroom Gravy and Green Beans—a classic comfort dish bursting with rich, savory flavors. Perfectly seasoned, bone-in pork chops are seared to golden perfection and smothered in a luxurious, homemade mushroom gravy made with sautéed onions, cremini mushrooms, chicken broth, and a touch of heavy cream. The green beans, tossed with olive oil, lemon juice, and garlic, add a fresh and zesty balance to the hearty main dish. This recipe is an elegant yet approachable meal, ready in just 45 minutes, making it ideal for busy evenings or special family dinners. With its combination of wholesome ingredients and simple techniques, this one-pan wonder is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork loin chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 pound fresh green beans, trimmed
- 4 cups water
- 1 tablespoon lemon juice
- 1 clove garlic clove, minced
Instructions
Season both sides of the pork loin chops with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side until golden brown. Remove from skillet and set aside on a plate.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the diced onion and cook for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and onions, stirring constantly to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly stir in the chicken broth, ensuring no lumps form. Simmer for 4-5 minutes until the mixture thickens slightly.
Stir in the heavy cream, thyme, and 1/2 teaspoon of salt. Return the pork chops to the skillet, spooning the gravy over the top. Cover and simmer on low heat for 10-12 minutes or until the pork reaches an internal temperature of 145°F.
While the pork cooks, bring a pot of water to a boil. Add the green beans and cook for 4-5 minutes until just tender but still crisp. Drain and transfer to a serving bowl.
Toss the green beans with 1 tablespoon of olive oil, lemon juice, minced garlic, and a pinch of salt and pepper. Serve alongside the pork chops and mushroom gravy.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1421 mg | 30% | |
*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.
