PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This is the definition of the perfect weeknight meal! So easy to prep and ready in no time – juicy pan-fried pork chops smothered in a lusciously creamy mushroom gravy. Pair this with mashed potatoes or rice, simple side salad, or simple roasted green beans. Try this very comforting meal soon, and I am pretty sure this will be your new favourite!
INGREDIENTS
8 oz. (230 grams) sliced mushrooms
3 cloves garlic, minced
4 large pork chops (boneless or bone-in)(about ½-inch thick)
⅓ c. (80ml) oil of choice
¾ c. (100 grams) all-purpose flour
1 tsp paprika
1 tsp onion powder
½ tsp garlic powder
1 small onion, thinly sliced
¼ c. (35 grams) all-purpose flour
¼ c. (60ml) heavy cream
1½ c. (355ml) beef broth
salt and pepper to taste
How to make Pork Chops in Mushroom Gravy
Step 1: In a large skillet, heat the oil over medium heat.
Step 2: Meanwhile, place the flour, onion powder, paprika, garlic powder, salt, and pepper in a shallow dish. Mix well until combined.
Step 3: In the flour mixture, dredge the pork chops a piece at a time. Place the pork chop in the hot oil and cook for about 3 to 4 minutes per side (for boneless) or 5 to 7 minutes (bone-in) until the internal temperature reached 145 degrees F. When done, set the pork chops aside.
Step 4: In the same skillet, saute the mushrooms and onions for about 7 to 10 minutes or until soft. Add the garlic, stir, and continue to cook for another 30 seconds. To taste, lightly seasoned with salt and pepper.
Step 5: Add 1/4 cup of flour to the mushrooms and onion, stir well. Then, gradually whisk in the beef broth and cream, scraping the brown bits from the bottom of the pan. Bring the mixture to a simmer and return the chops to the skillet.
Step 6: Take off the heat when done and serve right away. Enjoy!
NOTES:
To thicken the gravy, you can use what is left of the flour mixture and use it instead of 1/4 cup of flour.
These chops are perfect with mashed potatoes or rice, simple side salad, or simple roasted green beans.
Nutrition Facts:
Amount Per Serving (1 pork chop), Calories 648 | Calories from Fat 279 | Fat 31g48% | Saturated Fat 7g44% | Cholesterol 109mg36% | Sodium 243mg11% | Potassium 1037mg30% | Carbohydrates 52g17% | Fiber 3g13% | Sugar 3g3% | Protein 40g80% | Vitamin A 464IU9% | Vitamin C 3mg4% | Calcium 33mg3% | Iron 4mg22%
Ingredients
- 8 oz. (230 grams) sliced mushrooms
- 3 cloves garlic, minced
- 4 large pork chops (boneless or bone-in)(about ½-inch thick)
- ⅓ c. (80ml) oil of choice
- ¾ c. (100 grams) all-purpose flour
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 small onion, thinly sliced
- ¼ c. (35 grams) all-purpose flour
- ¼ c. (60ml) heavy cream
- 1½ c. (355ml) beef broth
- salt and pepper to taste
Instructions
Step 1: In a large skillet, heat the oil over medium heat.
Step 2: Meanwhile, place the flour, onion powder, paprika, garlic powder, salt, and pepper in a shallow dish. Mix well until combined.
Step 3: In the flour mixture, dredge the pork chops a piece at a time. Place the pork chop in the hot oil and cook for about 3 to 4 minutes per side (for boneless) or 5 to 7 minutes (bone-in) until the internal temperature reached 145 degrees F. When done, set the pork chops aside.
Step 4: In the same skillet, saute the mushrooms and onions for about 7 to 10 minutes or until soft. Add the garlic, stir, and continue to cook for another 30 seconds. To taste, lightly seasoned with salt and pepper.
Step 5: Add 1/4 cup of flour to the mushrooms and onion, stir well. Then, gradually whisk in the beef broth and cream, scraping the brown bits from the bottom of the pan. Bring the mixture to a simmer and return the chops to the skillet.
Step 6: Take off the heat when done and serve right away. Enjoy!
Notes
To thicken the gravy, you can use what is left of the flour mixture and use it instead of 1/4 cup of flour. These chops are perfect with mashed potatoes or rice, simple side salad, or simple roasted green beans.
