Ah, pork chops with mushroom gravy—classic comfort food! 🍄🥩 Here’s a clear breakdown of how to make it and why it’s so good:
Ingredients (for 2–4 servings)
For the pork chops:
- 2–4 bone-in or boneless pork chops
- Salt and pepper to taste
- 1–2 tbsp olive oil or butter
For the mushroom gravy:
- 8 oz (225 g) mushrooms, sliced (button, cremini, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream or milk (optional for creamier gravy)
- Salt, pepper, and thyme to taste
Instructions
1. Cook the pork chops:
- Season chops with salt and pepper.
- Heat oil or butter in a skillet over medium-high heat.
- Sear pork chops 3–5 mins per side until golden brown and cooked through (internal temp ~145°F / 63°C).
- Remove chops from skillet and let them rest.
2. Make the mushroom gravy:
- In the same skillet, melt butter. Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until browned.
- Sprinkle flour over mushrooms and stir for 1–2 mins (this thickens the gravy).
- Slowly whisk in chicken broth, scraping up browned bits from the pan.
- Simmer 3–5 mins until thickened.
- Stir in cream if using, then season with salt, pepper, and thyme.
3. Combine and serve:
- Return pork chops to the pan, spoon gravy over them, and simmer 1–2 mins to meld flavors.
- Serve with mashed potatoes, rice, or roasted veggies.
If you want, I can also give a shortcut version that’s even faster but still restaurant-quality, perfect for weeknights.
Do you want me to do that?
