These pork chops with mushroom gravy are a comforting meal that everyone will love! Juicy pork, paired with a creamy mushroom sauce, makes for a dish that’s rich and satisfying.
When I make this, I can’t help but sneak a spoonful of that delicious gravy. It’s perfect over mashed potatoes or rice. Trust me, you’ll want to soak up every bit! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for flavor and juiciness. If you prefer boneless, that works too! Just adjust the cooking time as boneless chops may cook faster.
Mushrooms: Cremini mushrooms are my favorite for their deep flavor. If you can’t find them, white mushrooms still work well. For a fun twist, try adding shiitake mushrooms for extra umami.
Heavy Cream: While heavy cream gives a rich texture, you can substitute it with half-and-half or even coconut milk for a lighter version or dairy-free option.
Thyme: Fresh thyme has a lovely aroma, but dried thyme is just fine if that’s what you have on hand. Use half the amount since dried is more concentrated.
How Can I Ensure My Pork Chops Are Juicy and Tender?
Getting juicy pork chops means paying attention to the cooking process. Here are a few essential tips:
- Dry and Season: Always pat your pork chops dry. This helps them sear nicely. Don’t skip seasoning as it adds flavor.
- Sear Properly: Heat your skillet well before adding the pork. Allow the chops to sear without moving them too much. This locks in juices.
- Internal Temperature: Use a meat thermometer to check if they reach 145°F (63°C). Overcooking will make them tough!
For added juiciness, let your pork chops rest for a few minutes after cooking, so the juices redistribute. Enjoy your meal!
Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon unsalted butter
For the Mushroom Gravy:
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped (optional)
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tablespoon all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
- Optional: fresh rosemary sprig
Side Suggestions:
- Steamed asparagus
- Mashed potatoes
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 30 minutes for cooking, making it a quick and delicious meal that you can enjoy in around 40 minutes total. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting your pork chops dry with paper towels. This helps them to get a nice sear. Next, season both sides generously with salt and black pepper. This adds flavor to the meat.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, carefully add the pork chops to the skillet. Sear them for about 4-5 minutes on each side until they’re nicely browned and cooked through. The internal temperature should reach 145°F (63°C). Once done, remove the pork chops from the skillet and cover them with foil to keep them warm.
3. Cook the Mushrooms:
Reduce the heat to medium and add the butter to the skillet. When the butter melts, add the sliced mushrooms and the chopped onions if you’re using them. Cook while stirring occasionally for about 5-7 minutes, or until the mushrooms have released their moisture and started to brown.
4. Add the Flavor:
Add the minced garlic and thyme to the skillet, and cook for about 1 minute until the garlic becomes fragrant. This will enhance the flavor of your gravy!
5. Make the Gravy:
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan (those bits have lots of flavors!). Allow the mixture to simmer for 2-3 minutes to reduce slightly.
6. Final Touches for the Gravy:
Stir in the heavy cream. If you like a thicker gravy, sprinkle in the flour and stir until everything is well combined. Let the gravy cook for another 2-3 minutes until it thickens to your liking.
7. Combine & Heat Together:
Return the pork chops to the skillet and spoon some of the gravy over them. Allow everything to heat together for a few minutes. This means all those flavors mingle beautifully!
8. Serve Your Dish:
Before serving, sprinkle with fresh parsley and, if you like, add a sprig of rosemary on top for a nice touch. Serve the pork chops hot with your choice of steamed asparagus, mashed potatoes, or any preferred side.
Enjoy your deliciously tender pork chops smothered in creamy mushroom gravy! 🥳
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops will work perfectly! Just keep an eye on the cooking time, as they may cook a bit faster than bone-in chops. Aim for an internal temperature of 145°F (63°C).
How Can I Make This Recipe Dairy-Free?
You can substitute the heavy cream with coconut cream or a dairy-free alternative like almond milk or cashew cream. Just be aware that using lighter alternatives may result in a thinner gravy, so you might want to use a bit more flour to thicken it up.
What Should I Do If I Have Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent the pork from drying out.
Can I Add Vegetables to the Gravy?
Absolutely! Feel free to add other vegetables like peas or bell peppers to the mushroom gravy for added nutrition and flavor. Just sauté them along with the mushrooms.
