PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This is another fantastic pork chop recipe to add to your meal rotation. It is so easy to make using, and it is ready in minutes! Serve these juicy and tender pork chops in mushroom gravy with mashed potatoes and some roasted veggies on the side or a simple side salad for a filling weeknight meal perfect for any day!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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
8 oz. (230 grams) sliced mushrooms
3 cloves garlic, minced
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: In the meantime, combine the flour, onion powder, paprika, garlic powder, salt, and pepper in a shallow bowl. Dredge the pork chop one by one in the flour mixture. Add the chops to the hot skillet and sear for about 5 to 7 minutes per side (if using bone-in) or 3 to 4 minutes (for boneless) until the internal temperature of the chops reached 145 degrees F. Set the pork chops aside when done.
Step 3: To the same pan, add the mushrooms and onions. Cook them for approximately 7 to 10 minutes until tender. Then, stir in the garlic and continue to cook for another 30 seconds. To taste, lightly season with salt and pepper.
Step 4: Add 1/4 cup of flour to the pan, stirring until completely incorporated with the mushrooms and onions. Gradually stir in the beef broth and cream, scraping the bottom of the pan to release the bits.
Step 5: Bring the mixture to a simmer, then return the chops to the pan.
NOTES:
You can use the remaining seasoned flour mixture to substitute the 1/4 cup of flour to thicken the gravy.
These Pork Chops in Mushroom Gravy are best served 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
- 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
- 8 oz. (230 grams) sliced mushrooms
- 3 cloves garlic, minced
- 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: In the meantime, combine the flour, onion powder, paprika, garlic powder, salt, and pepper in a shallow bowl. Dredge the pork chop one by one in the flour mixture. Add the chops to the hot skillet and sear for about 5 to 7 minutes per side (if using bone-in) or 3 to 4 minutes (for boneless) until the internal temperature of the chops reached 145 degrees F. Set the pork chops aside when done.
Step 3: To the same pan, add the mushrooms and onions. Cook them for approximately 7 to 10 minutes until tender. Then, stir in the garlic and continue to cook for another 30 seconds. To taste, lightly season with salt and pepper.
Step 4: Add 1/4 cup of flour to the pan, stirring until completely incorporated with the mushrooms and onions. Gradually stir in the beef broth and cream, scraping the bottom of the pan to release the bits.
Step 5: Bring the mixture to a simmer, then return the chops to the pan.
Notes
You can use the remaining seasoned flour mixture to substitute the 1/4 cup of flour to thicken the gravy. These Pork Chops in Mushroom Gravy are best served with mashed potatoes or rice, simple side salad, or simple roasted green beans.
