These pork chops with mushroom gravy are so tender and juicy, and covered in an herbaceous cream and mushroom sauce. They're a restaurant-quality dinner that's easy to make, and super comforting.
Servings : 4Serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For the Pork Chops:
1½tablespoonsextra virgin olive oil
4boneless pork chops¾-inch thick
¼teaspoonsalt
¼teaspoonfresh cracked pepper
For the Mushroom Gravy:
1tablespoonbutter
8ouncessliced mushroomssuch as cremini or baby portabella
2clovesgarlicminced
½cuplow-sodium chicken brothor white wine
⅓cuphalf and half
½teaspoondried rosemary
½teaspoondried thyme
½teaspoondried parsley
Instructions
Season the pork chops on both sides with salt and pepper.
Heat the oil in a large skillet over medium heat, then add the pork chops. Cook for about 6-7 minutes, or until cooked through, turning the meat once. When done searing, place the pork chops on a plate and cover to keep warm.
Add the butter to the pan. When the butter melts, add the mushrooms and cook, while stirring, until browned. This will take about 3 minutes.
Add the garlic and continue to cook until fragrant, about 30 seconds.
Pour in the chicken broth or wine, stir to combine, and cook until the liquid is mostly evaporated, about 2 minutes.
Stir in the half and half and dried herbs and bring the gravy to a simmer.
Place the pork chops back in the skillet and cook for 1 more minute, or until heated through. Serve the pork chops hot, with mushroom gravy on top.
Notes
Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
Reheat in a 350F oven, covered in aluminum foil, for 15 minutes, or until heated throughout.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: mushroom pork chops, pork chops with mushroom gravy, pork chops with mushrooms