Pork Chops With Mushroom Gravy
Golden brown seared pork chops with mushroom gravy (creamy mushroom sauce) is a weeknight dinner wonder that comes together in less than 30 minutes.
Ingredients and Substitutions
- Pork chops. I used bone-in pork chops that were trimmed of the fat just a little. I always prefer thick-cut pork chops as they stay juicy while cooking.
- Mushrooms. Use any mushrooms of your choice.
- Fresh garlic cloves. Feel free to add some chopped onion to the creamy mushroom gravy, if you prefer.
- Whipping/heavy cream.
- Fresh herbs: I used thyme and sage but rosemary or parsley will also be delicious.
- Fresh lemon juice.
- Salt and black pepper.
How To Make Pork Chops With Mushroom Gravy
- Sear: Pat the pork chops dry then season generously with salt and pepper. Sear in a hot, large skillet or pan (I love my Le Creuset Braiser for this recipe) until golden brown on both sides. Remove and set aside.
- Sauce: Make the creamy mushroom gravy by searing the mushrooms in the same pan then adding the aromatics. Pour in the cream and bring to a simmer. Season to taste.
- Cook: Add the pork chops back in and simmer until just done.
- Serve: Scatter over fresh thyme or fried sage leaves then serve.
Optional: For a lighter version, use milk/half and half and use cornstarch or all purpose flour to thicken the sauce.
Can I Make This Ahead?
I find pork chops tend to dry out and become tough if prepared too far in advance so I like serving them right after cooking. Any leftovers can be kept in an airtight container in the fridge for up to 3 days.
Serving Suggestions
This pork chop recipe is a great low carb meal if served with vegetables like green beans, broccoli, brussels sprouts or asparagus. It’s perfectly cosy comfort food with mashed potatoes, creamy polenta or with rice too!
Servings: 4
Calories: 574kcal
Ingredients
- 1½ lb (750g) bone-in pork chops thick cut, if possible (I also like to trim most of the fat off as it won't crisp up for this recipe)
- 2 tbsp olive oil
- 1 lb (500g) mushrooms halved
- 4 garlic cloves minced
- 1 tbsp fresh thyme leaves picked from the stems and chopped
- 1 tbsp fresh sage leaves chopped
- 1½ cups heavy cream
- 1-2 tbsp lemon juice to taste
- salt and black pepper to taste
Instructions
- Pat the pork chops dry with paper towels.
- Season generously on both sides with salt and black pepper.
- Heat the olive oil in a large, deep skillet or frying pan (a braiser works very well too) over medium-high heat then add the pork chops and cook for a few minutes per side until golden brown.
- Remove from the pan and set aside.
- In the same pan, add the mushrooms and cook for a few minutes then add the garlic and herbs. Cook for a few seconds until fragrant then pour in the cream.
- Bring to a simmer then add the lemon juice and season to taste.
- Add the pork chops back into the pan and simmer for another 5-8 minutes or until the pork chops are done to your preference.
- Scatter over fresh herbs (optional) and serve.
Notes
- For a lighter version, swap the cream for milk/half-and-half and add two teaspoons of cornstarch. This will thicken the sauce without the need for cream.
- For garnish, I love scattering over fried sage leaves. Heat a few tablespoons of neutral oil in a small frying pan then add the leaves and fry for 30 seconds until crisp. Drain on paper towels and use as garnish.
Nutrition
Calories: 574kcal | Carbohydrates: 8g | Protein: 43g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 136mg | Potassium: 1096mg | Fiber: 2g | Sugar: 2g | Vitamin A: 992IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg
Tried this recipe?Let us know how it was!