These juicy pork chops topped with creamy mushroom gravy are a comfort food dream. The mushrooms add a rich flavor that makes every bite special!
Honestly, who can resist a dish that comes together in one pan? I love serving these with mashed potatoes to soak up all that delicious gravy. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are my favorite for this recipe. The bone adds flavor and helps keep the meat juicy. If you’re short on time, you can use boneless chops, but remember they cook faster, so adjust your cooking time!
Mushrooms: I recommend cremini mushrooms for their robust flavor, but white mushrooms work just as well. If you want a different taste, you can try shiitake or portobello mushrooms. Just slice them thinly for even cooking.
Heavy Cream: While I love using heavy cream for a rich gravy, you can substitute half-and-half or even a non-dairy milk with a bit of cornstarch for thickening. Just keep in mind, the texture may be a bit lighter.
Thyme: Fresh thyme elevates the dish with its aroma. If you don’t have fresh, use dried thyme, but remember it’s more concentrated. Half a teaspoon should do it!
How Do I Make Sure My Pork Chops are Juicy?
Getting juicy pork chops is all about the searing and timing. Here’s how to do it:
- Start with pork chops that are at room temperature; take them out of the fridge about 30 minutes before cooking.
- Season well with salt and pepper right before cooking for the best flavor.
- When searing, make sure your skillet is hot enough before adding the oil – you want that sizzle!
- Avoid moving them around too much while cooking; let the crust develop.
- Use a meat thermometer to check for doneness, 145°F is perfect for juicy pork.
These simple tips will help you achieve perfectly cooked, juicy pork chops every time! Enjoy your cooking!
Pork Chops with Mushroom Gravy
Ingredients You’ll Need:
- 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 butter
- 1 small onion, finely chopped
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes of cooking time, making a total of approximately 30 minutes to get these delicious pork chops with mushroom gravy onto your table!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Season both sides of the pork chops generously with salt and pepper. This step is essential as it enhances the flavor of the meat.
2. Sear the Pork 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 and sear them for about 4-5 minutes on each side. You want them to be golden brown and fully cooked (the internal temperature should reach 145°F or 63°C). Once cooked, remove the pork chops from the skillet and set them aside on a plate. Cover them with foil to keep warm.
3. Cook the Vegetables:
Lower the heat to medium and add the butter to the same skillet. Once it has melted, toss in the chopped onion. Sauté for about 3 minutes or until the onion turns translucent. Now, add the sliced mushrooms and continue cooking until they release their moisture and start to brown—this should take about 5-6 minutes. Stir in the minced garlic and cook for an additional 30 seconds until it’s fragrant!
4. Make the Gravy:
Sprinkle the flour over the mushrooms and onions, stirring constantly to combine. Cook this mixture for about 1 minute to cook off the raw flour taste. Slowly pour in the chicken broth while stirring to avoid any lumps forming. Bring this to a gentle simmer, allowing it to thicken for about 3-4 minutes.
5. Add Cream and Thyme:
Next, stir in the heavy cream and thyme. Let the gravy simmer for another 2-3 minutes until it becomes rich and creamy, coating the back of a spoon nicely. Taste your gravy now and add salt and pepper as needed!
6. Combine and Serve:
Finally, return the pork chops to the skillet, spooning some of the delicious mushroom gravy over them. Heat everything together for another 1-2 minutes until warmed through. Serve the pork chops topped with the mushroom gravy and sprinkle with fresh parsley if you like. These are wonderful served with steamed asparagus or creamy mashed potatoes to soak up that perfect gravy.
Enjoy your hearty and flavorful Pork Chops with Mushroom Gravy!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops work well too; just keep in mind they may cook faster, so check the internal temperature a few minutes earlier to prevent them from drying out.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or even a non-dairy milk combined with a bit of cornstarch for thickening. Just remember the texture will be lighter!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the gravy thickens too much.
Can I Make the Mushroom Gravy Without Mushrooms?
Yes! While mushrooms add great flavor, you can omit them and create a delicious gravy using just the onions, garlic, and spices. Consider adding some herbs or even roasted vegetables for extra flavor!
