PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Weeknight meals are made easy with these scrumptious pork chops smothered in mushroom gravy. It is also a very quick dinner option ready in under thirty minutes!
INGREDIENTS
4 large pork chops (boneless or bone-in)(about ½-inch thick)
3 cloves garlic, minced
¾ c. (100 grams) all-purpose flour
1 tsp paprika
1 tsp onion powder
½ tsp garlic powder
8 oz. (230 grams) sliced mushrooms
1 small onion, thinly sliced
¼ c. (35 grams) all-purpose flour
⅓ c. (80ml) oil of choice
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: Combine the flour, onion powder, paprika, garlic powder, salt, and pepper in a shallow bowl. Coat the pork chops in the flour mixture, then place in the hot skillet. Cook the pork chops for about 3 to 4 minutes per side if using boneless or 5 to 7 minutes on each side for bone-in. The internal temperature of the pork chops when done should reach 145 degrees F. Set the pork chops aside when done.
Step 3: To the same pan, add the mushrooms and onions. Cook for about 7 to 10 minutes until tender. Stir in the garlic and continue to cook for 30 seconds more. To taste, lightly season with salt and pepper.
Step 4: To the mushrooms and onion, stir in 1/4 cup flour. Gradually stir in the beef broth and cream, scraping the bottom of the pan as you stir. Let everything simmer, then return the pork chops to the pan.
Step 5: Serve the pork chops in mushroom gravy right away over rice or mashed potatoes with a simple side salad once done. Enjoy!
NOTE:
To thicken the gravy, I use what is left of the seasoned flour instead of 1/4 cup flour.
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)
- 3 cloves garlic, minced
- ¾ c. (100 grams) all-purpose flour
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- 8 oz. (230 grams) sliced mushrooms
- 1 small onion, thinly sliced
- ¼ c. (35 grams) all-purpose flour
- ⅓ c. (80ml) oil of choice
- 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: Combine the flour, onion powder, paprika, garlic powder, salt, and pepper in a shallow bowl. Coat the pork chops in the flour mixture, then place in the hot skillet. Cook the pork chops for about 3 to 4 minutes per side if using boneless or 5 to 7 minutes on each side for bone-in. The internal temperature of the pork chops when done should reach 145 degrees F. Set the pork chops aside when done.
Step 3: To the same pan, add the mushrooms and onions. Cook for about 7 to 10 minutes until tender. Stir in the garlic and continue to cook for 30 seconds more. To taste, lightly season with salt and pepper.
Step 4: To the mushrooms and onion, stir in 1/4 cup flour. Gradually stir in the beef broth and cream, scraping the bottom of the pan as you stir. Let everything simmer, then return the pork chops to the pan.
Step 5: Serve the pork chops in mushroom gravy right away over rice or mashed potatoes with a simple side salad once done. Enjoy!
Notes
To thicken the gravy, I use what is left of the seasoned flour instead of 1/4 cup flour.
