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Pork Chops with Mushroom Gravy Recipe

American · Main course · 35 min total

Juicy pan-seared pork chops smothered in a rich, creamy mushroom gravy, perfect for a comforting weeknight dinner.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Season pork chops on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, about 4 minutes per side. Transfer to a plate and keep warm.
3. Reduce heat to medium. Add butter to the skillet. Add mushrooms and onion; cook, stirring occasionally, until mushrooms are browned and onions are soft, about 5 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute.
6. Gradually pour in chicken broth, stirring constantly, until smooth. Bring to a simmer and cook until thickened, about 2 minutes.
7. Stir in heavy cream and thyme. Return pork chops to the skillet, along with any accumulated juices. Simmer for 5 minutes, turning chops once, until cooked through (internal temperature 145°F).
8. Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve.

Tips

• For thicker gravy, add an extra tablespoon of flour.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of broth if needed.

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