pork chop and mushroom gravy recipe

Written ByJenny Smyth Posted on
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The Best pork chop and mushroom gravy recipe

This pork chop and mushroom gravy recipe is a staple in our household. It’s a dish that has been passed down through generations, and I’m excited to share it with you.

The combination of tender pork chops and rich, earthy mushrooms in a savory gravy is a match made in heaven. My family loves this recipe because it’s easy to make and always a crowd-pleaser.

Whether we’re having a family dinner or a special occasion, this dish never fails to impress. I’ve also noticed that my kids are more likely to eat their veggies when they’re served alongside this delicious gravy.

As for the health benefits, this recipe is relatively low in calories and high in protein, making it a great option for families looking to eat healthier. The key to this recipe is using high-quality ingredients and cooking the pork chops just right, so they’re nice and tender.

I like to use fresh mushrooms for the best flavor, but you can also use frozen or canned if that’s what you have on hand. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special holiday meal.

It’s also great for meal prep, as you can make the gravy ahead of time and store it in the fridge or freezer for later use.

Pork Chop and Mushroom Gravy

Pork Chop and Mushroom Gravy

4.8 from 1273 votes

Juicy pan-seared pork chops are smothered in a rich, savory mushroom gravy. This comforting one-pan meal is perfect for a quick and satisfying weeknight dinner.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Mushroom Gravy

2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and black pepper to taste

👨‍🍳Directions

1Pat the pork chops dry with paper towels and season both sides evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers, then carefully place the pork chops in the pan.
3Cook for 4 to 5 minutes per side until the chops are golden brown and reach an internal temperature of 145°F, then transfer them to a plate and tent with foil.
4Reduce the heat to medium and add the butter to the skillet.
5Once melted, add the sliced mushrooms and chopped onion, stirring occasionally, and cook for 5 to 7 minutes until the mushrooms are browned and the onion is softened.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
8Slowly pour in the chicken broth while whisking to prevent lumps, then add the heavy cream and thyme leaves.
9Bring the gravy to a gentle simmer and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
10Return the pork chops and any accumulated juices to the skillet, nestling them into the gravy.
11Reduce the heat to low, cover the skillet, and simmer for 5 minutes to reheat the chops and meld the flavors.
12Taste the gravy and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Large skillet
Tongs
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 26g💛Saturated Fat: 11g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 36g

📝Notes

For thicker gravy, let it simmer an extra 2 minutes. You can substitute boneless pork chops, but reduce the cooking time by 1 to 2 minutes per side to prevent dryness.

Watch Video Of How Pork Chop and Mushroom Gravy Works

This pork chop and mushroom gravy recipe is always a good idea for any occasion. Whether we’re having a family dinner or special holiday meal, this dish never fails to impress.

My kids love it because they know they’ll get their favorite veggies alongside the delicious gravy. And as an added bonus, this recipe is relatively low in calories and high in protein, making it a great option for families looking to eat healthier.

❓ Frequently Asked Questions About Pork Chop and Mushroom Gravy

What type of pork chops should I use for this recipe?

I recommend using thick-cut pork chops for this recipe, as they’ll stay juicy and flavorful even after cooking. You can use either boneless or bone-in pork chops, whichever you prefer.

Can I substitute the mushrooms with other vegetables?

While mushrooms are the star of the show in this recipe, you can definitely experiment with other vegetables if you prefer. Some good alternatives include bell peppers, onions, or even broccoli florets.

How do I make sure my gravy doesn’t become too thick?

Make sure to whisk your gravy constantly while it’s simmering on the stovetop. If it does start to thicken too much, simply add a little more broth or water until it reaches your desired consistency.

Can I make this recipe in advance?

Yes! You can make the gravy ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

What if I don’t have any beef broth on hand?

No problem! You can substitute beef broth with chicken broth or even vegetable broth if that’s what you have available.

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