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.

Course Dinner

Cuisine American

Keyword pork chops in mushroom sauce, Pork Chops with Mushroom Gravy, Pork chops with mushrooms and gravy

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 574kcal

Author Alida Ryder

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.

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