These pork chops topped with creamy mushroom gravy are simply mouthwatering! The rich sauce makes every bite so flavorful and comforting.
I love how easy it is to make this dish—I just sear the chops and let them bathe in that delicious gravy. It’s perfect with mashed potatoes, and who doesn’t love that? 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my recommendation for juiciness and flavor. However, you can use boneless chops if that’s all you have on hand. Just adjust the cooking time a bit since they cook faster.
Mushrooms: I love using cremini mushrooms for a richer flavor, but regular white button mushrooms work too. If you’re looking for a lighter option, try using spinach or sautéed zucchini instead!
Heavy Cream: For a lighter sauce, substitute with whole milk or even a plant-based cream. Just keep in mind that using milk will make the gravy less creamy.
Thyme: Fresh thyme adds a lovely touch to the dish, but dried thyme works in a pinch. I find that dried herbs are more potent, so use less—about half the amount.
How Do I Make the Perfect Mushroom Gravy?
Creating the mushroom gravy is key to making this dish shine. The right technique ensures you get rich flavors and a smooth sauce.
- Start with a hot skillet! This helps the mushrooms brown nicely and develop flavor.
- Sauté the onions first to soften and sweeten them before adding mushrooms. This builds a strong foundation for your gravy.
- Use flour to thicken the sauce—let it cook briefly with the mushrooms so it doesn’t taste raw. Stir well so it coats everything evenly.
- When adding the chicken broth, be sure to scrape the bottom of the skillet. Those browned bits have lots of flavor!
With these tips, your mushroom gravy will be smooth and delicious, perfectly complementing the pork chops! Enjoy your cooking! 🍽️
Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1-inch thick
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Mushroom Gravy:
- 8 ounces mushrooms, sliced (cremini or white button mushrooms work well)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Fresh thyme sprigs, for garnish (optional)
For Serving:
- Asparagus or your choice of vegetable as a side (optional)
- Mashed potatoes or rice, for serving
Time Estimate:
This dish takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping and seasoning the pork chops, then around 20 minutes cooking everything to perfection. It’s quick enough for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
First, pat the pork chops dry with paper towels. This helps them sear nicely! Then, season both sides generously with salt and black pepper to enhance the flavor.
2. Searing the Chops:
Heat the olive oil in a large skillet over medium-high heat until it’s nice and hot. Carefully add the pork chops to the skillet. Sear them for about 4-5 minutes on each side until they are golden brown. Once done, remove the chops from the skillet and set them aside on a plate.
3. Making the Gravy:
In the same skillet, lower the heat to medium and add the butter. Let it melt, then toss in the chopped onions. Cook the onions for about 3 minutes until they become soft and translucent.
4. Cooking the Mushrooms:
Add in the sliced mushrooms and cook them for about 5-6 minutes until they are browned and starting to soften. Stir them occasionally so they cook evenly.
5. Adding Garlic:
Now, add the minced garlic into the skillet. Give it a stir and cook for about 30 seconds until it becomes fragrant. You’ll love the aroma!
6. Thickening the Gravy:
Sprinkle the flour over the mushrooms and stir well to coat everything. Cook for 1-2 minutes to get rid of that raw flour taste. This will help thicken your gravy nicely!
7. Adding Broth and Cream:
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet (these add great flavor!). Bring everything to a gentle simmer and let it thicken a bit.
8. Finalizing the Gravy:
Next, stir in the heavy cream and thyme. Taste your gravy and season it with additional salt and pepper if necessary. It should be rich and full of flavor!
9. Simmering the Pork Chops:
Place the pork chops back into the skillet, nestling them into that lovely gravy. Cover the skillet and let it simmer gently for about 5-7 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
10. Serving:
When fully cooked, serve the pork chops topped with the mushroom gravy. Garnish with fresh thyme sprigs if desired. Enjoy it alongside creamy mashed potatoes and your choice of vegetable, like steamed asparagus!
This meal is truly hearty and comforting. Enjoy every delicious bite! 🍽️
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well too! Just reduce the cooking time slightly since they cook faster than bone-in chops. Aim for about 3-4 minutes per side during searing and check for an internal temperature of 145°F (63°C).
What’s a Good Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use whole milk or half-and-half instead of heavy cream. Just keep in mind that using milk will result in a less creamy gravy, but still delicious!
How Can I Store Leftovers?
Store any leftover pork chops and mushroom gravy in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, stirring occasionally until heated through.
Can I Add Other Vegetables to the Gravy?
Absolutely! Feel free to add other vegetables like spinach, bell peppers, or even peas. Just sauté them along with the mushrooms for a delicious twist in flavor and texture!
