These juicy pork chops are cooked to perfection and topped with a rich and flavorful pan gravy. They’re simple to make and full of comforting taste!
Honestly, the gravy is my favorite part! I love pouring it over the pork and mashed potatoes. Trust me, it makes every bite extra special. 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best for flavor and juiciness. If you prefer boneless, that’s fine too, but they may cook a bit faster. Avoid too thin cuts; about 1-inch thick is perfect.
Mushrooms: I love using cremini for their earthy flavor, but white mushrooms work well too. If you want a different taste, feel free to substitute with shiitake or even dried mushrooms rehydrated in warm water.
Chicken Broth: Homemade broth is fantastic if you have it, but store-bought is great for convenience. You can also use vegetable broth for a lighter option. Just keep in mind the flavor may change a bit.
Heavy Cream: If you’re looking for a lighter version, half-and-half can work in place of heavy cream. For dairy-free, use coconut cream or a non-dairy heavy cream substitute.
How Do You Ensure Your Pork Chops Stay Juicy?
Getting juicy pork chops is all about proper searing and resting! Here are some tips:
- Make sure to pat the chops dry before seasoning them; this helps with browning.
- Don’t overcrowd the pan. Sear in batches if needed. This keeps the heat up so they cook evenly.
- Once cooked, allow the chops to rest for at least 5 minutes before slicing. This helps retain the juices.
By following these steps, you’ll enjoy perfectly juicy and flavorful pork chops every time!
Pork Chops with Pan Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Gravy:
- 1 small yellow onion, finely chopped
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream or half-and-half
- 2-3 sprigs fresh thyme (plus extra for garnish)
- Optional: chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total—10 minutes for prep and around 20 minutes for cooking. You’ll be able to enjoy delicious pork chops topped with creamy gravy in no time!
Step-by-Step Instructions:
1. Season and Sear Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them sear better. Sprinkle both sides generously with salt and pepper. In a large cast-iron skillet or heavy pan, heat the oil over medium-high heat until it starts to shimmer. Carefully add the pork chops to the skillet and sear them for about 4-5 minutes on each side, or until they are golden brown and cooked through (reach an internal temperature of 145°F). Once done, remove the chops and set them aside on a plate. Cover them loosely with foil to keep them warm.
2. Sauté Aromatics and Mushrooms:
In the same skillet, lower the heat to medium. Add the butter, and once it melts, toss in the chopped onion. Sauté until the onion becomes soft and translucent, about 3 minutes. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and start browning. Then, stir in the minced garlic and let it cook for an additional 30 seconds until fragrant—your kitchen will smell amazing!
3. Make the Pan Gravy:
Sprinkle the flour evenly over the sautéed mushrooms and onions, stirring constantly for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth until there are no lumps. Next, pour in the heavy cream and add the fresh thyme sprigs.
4. Simmer and Thicken:
Bring the mixture to a gentle simmer. Let it cook for about 4-6 minutes, stirring frequently, until the gravy thickens to your desired consistency. Taste and adjust the seasoning with salt and pepper if needed.
5. Combine and Serve:
Return the pork chops to the skillet, spooning some gravy over them. Allow them to warm through in the simmering gravy for about 2 minutes. Remove the thyme sprigs and garnish with fresh thyme or chopped parsley if you like.
6. Enjoy!
Serve it hot with your favorite sides like mashed potatoes, rice, or roasted vegetables. Don’t forget to ladle plenty of that delicious pan gravy over everything!
Enjoy your tender pork chops topped with rich, savory mushroom pan gravy!
Can I Use Boneless Pork Chops Instead?
Yes, you can! Boneless pork chops will work well; just be mindful that they may cook a little faster than bone-in chops. Keep an eye on them to avoid overcooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half can be used as a substitute. For a dairy-free alternative, coconut cream or a non-dairy heavy cream can also work great in this recipe.
How Do I Store Leftovers?
Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat, adding a splash of broth or milk to loosen the gravy if needed.
Can I Add Other Vegetables to the Gravy?
Absolutely! Feel free to toss in some spinach, bell peppers, or even carrots to enhance flavor and nutrition. Just cook them with the onions and mushrooms until they’re tender before adding the flour.
