These pork chops are smothered in a creamy flavorful mushroom gravy that pairs perfectly with a side of mash potatoes that will have your mouth watering.
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When you need a restaurant-quality meal on a budget, these smothered pork chops are a perfect choice! The creamy gravy is so flavorful thanks to the one-pan method this recipe uses. Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream. Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat.
Everyone will be treated to rich flavors that taste like you splurged but can be whipped up within a budget on any weeknight.
Ingredients needed:
- thick-cut pork chops - Either bone-in or boneless will work, just adjust your cook time since bone-in will take a few minutes more on each side.
- salt & pepper to taste
- butter - Add to pan and whisk with flour to begin gravy.
- olive oil - Add to pan warmed to medium-high heat before adding in pork chops.
- portobello mushrooms - Crimini, white, or portobello all work well.
- onion - Adds some more flavor to the gravy and the mushrooms as they combine.
- dry white wine - We like Pino Grigio with this dish.
- chicken broth - Adds flavorful base to the gravy.
- heavy cream - Thick rich cream in the gravy
- cornstarch - To get the gravy to the right thickness.
How to Make Pork Chops with Mushroom Gravy:
Depending on the size of your pork chops, this could easily be a 30-minute meal! On top of being quick, clean-up is simple because it is all made in one pan!
- Sprinkle salt and pepper over both sides of each pork chop and set them aside while you dice the onion and slice the mushrooms.
- Melt the butter in the olive oil in a large skillet over medium-high heat. Brown the butter slightly to give extra flavor to the meat. Place the chops in the hot butter and oil and fry for 7 to 8 minutes per side. I cover the chops after 3 or 4 minutes of sautéing in the skillet to trap the heat and moisture which helps cook them as well as limiting the amount of spatter on the stove. When the chops reach an internal temperature of 157 F, remove them to a plate and cover them with foil. I place them in a 200 F oven to keep them warm while I make the gravy.
- Reduce the heat under the skillet to medium and add the onions and mushrooms to the skillet. You may need to add a bit more olive oil or butter to the skillet to be able to sauté them. Saute the onions and mushrooms until the onions pearl, about 3 minutes, and then pour in the ½ cup of white wine. Continue stirring while the wine dissolves the fond from the bottom of the skillet, the fond adds flavor and color to the sauce while the heat drives the wine flavors into the mushrooms and onions.
- In a bowl or measuring cup, combine the broth, heavy cream, water, and corn starch. Whisk this together to suspend the cornstarch then pour the mixture into the skillet with the mushrooms and onions.
- Bring the contents of the skillet to a boil while constantly stirring. When the gravy has thickened, remove the skillet from the heat and spoon the gravy over the warm pork chops. This recipe falls under the lick your plate good category at our house.
Add some sides:
Pork Chops with Mushroom Gravy
These pork chops are smothered in a creamy flavorful mushroom gravy that pairs perfectly with a side of mash potatoes that will have your mouth watering.
Ingredients
- 4 thick cut pork chops about 2 pounds
- salt & pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 8 oz portobello mushrooms sliced
- 1 medium onion coarsely diced
- ½ c dry white wine we like Pino Grigio with this dish
- 2 c chicken broth
- ½ c heavy cream
- ¼ c water
- 2 tbsp cornstarch
Instructions
- Sprinkle salt and pepper over both sides of each pork chop and set them aside while you dice the onion and slice the mushrooms.
- Melt the butter in the olive oil in a large skillet over medium-high heat. Brown the butter slightly to give extra flavor to the meat.
- Place the chops in the hot butter and oil and fry for 7 to 8 minutes per side. I cover the chops after 3 or 4 minutes of sauteing in the skillet to trap the heat and moisture, which helps cook them and limiting the amount of spatter on the stove.
- When the chops reach an internal temperature of 157 F, remove them to a plate and cover them with foil. I place them in a 200 F oven to keep them warm while I make the gravy.
- Reduce the heat under the skillet to medium and add the onions and mushrooms to the skillet. You may need to add a bit more olive oil or butter to the skillet to be able to saute them. Saute the onions and mushrooms until the onions pearl, about 3 minutes, and then pour in the ½ cup of white wine.
- Continue stirring while the wine dissolves the fond from the bottom of the skillet, the fond adds flavor and color to the sauce while the heat drives the wine flavors into the mushrooms and onions.
- In a bowl or measuring cup, combine the broth, heavy cream, water and corn starch. Whisk this together to suspend the cornstarch then pour the mixture into the skillet with the mushrooms and onions.
- Bring the contents of the skillet to a boil while constantly stirring. When the gravy has thickened, remove the skillet from the heat and spoon the gravy over the warm pork chops.
- Serve and enjoy!
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