Description
A delicious comfort food meal! Pan seared bone-in pork chops are smothered in a creamy mushroom gravy. An easy 30 minute dinner recipe that is absolutely amazing! You will want to make this supper recipe over and over again.
Ingredients
Units
Scale
- 4 bone-in pork chops, about 1 inch thick
- poultry seasoning
- kosher salt
- pepper
- 3 tablespoons salted butter, divided
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 cups quartered button mushrooms
- 3 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 (14.5 ounce) can reduced sodium beef stock
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Place pork chops on a cutting board. Sprinkle both sides of the pork chops with the poultry seasoning, kosher salt and pepper.
- Heat a large sauté pan over medium heat. Add 1 tablespoon salted butter and 1 tablespoon olive oil. When the butter has melted and begins to foam, add the pork chops. Depending on the size of the pork chops and the pan, you may need to sauté the chops in batches. Sauté for 5 minutes per side or until the pork chops are golden brown and almost cooked through. Remove the pork to a platter and cover with foil.
- In the same sauté pan over medium heat, add the remaining 2 tablespoons for salted butter. When the butter has melted, add the onions and mushrooms. Sauté for 3 to 4 minutes. The onions should be translucent and the mushrooms slightly browned.
- Add the garlic and sauté for 30 seconds.
- Sprinkle the flour over the onions and mushrooms. Stir to combine and and cook for about 1 minute.
- Slowly pour the beef stock into the sauté pan. Stir to combine. Reduce the heat to a simmer and continue stirring and cooking for 3 to 4 minutes. The gravy should start to thicken slightly.
- Slowly pour the heavy cream into the gravy. Simmer for 1 to 2 more minutes. Season to taste with kosher salt and pepper.
- Add the seared pork chops back to the pan. Spoon the gravy over the chops and simmer for 5 to 8 more minutes. The internal temperature of the pork chops should be about 145 degrees F.
- Sprinkle the pork chops and mushroom gravy with the parsley and serve.
Notes
- Take the chill off the pork chops ~ To ensure that the pork cooks evenly, remove them from the refrigerator about 15 to 20 minutes before preparing them. Just remove them from the packaging and place them on a plate on the counter.
- Pick bone-in pork chops that are about 1-inch thick~ It is easy to overcook thin pork chops. Thicker bone-in chops are my go to for delicious juicy and tender pork chops.
- Use a combination of fats to sear ~ Using part olive oil and salted butter adds the most flavor to the pork chops and the mushroom gravy. Since the oil has a higher smoke point, it helps prevent the butter from burning and becoming bitter.
- Resist the urge to poke and prod the chops ~ to get a nice golden brown crust on the chops, leave them be as they sear.
- Use the same pan to make the gravy ~ After searing the pork chops, use the same sauté pan to make the gravy. The little roasty bits of pork left in the pan add wonderful flavor to the gravy.
- Make pork chops with mushroom gravy dairy free ~ leave out the heavy cream and substitute your favorite nondairy "milk." Some delish choices are coconut milk, nondairy heavy cream, cashew milk or almond milk. You can even leave out the cream all together and just use more beef stock too.
- Cook the pork chops to perfection ~ An instant read thermometer is one of my go to kitchen utensils. After finishing the gravy, tuck the chops back in the pan and smother them with the velvety gravy. Simmer until the chops reach 145 degrees F for perfectly cooked pork.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 543
- Sugar: 2.9 g
- Sodium: 1909 mg
- Fat: 34.1 g
- Saturated Fat: 14.3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.1 g
- Protein: 47.5 g
- Cholesterol: 164 mg