Description
This classic American recipe features tender pork chops smothered in a rich and creamy mushroom gravy. Perfect for a comforting family dinner, the pork is seasoned, seared to a golden brown, and then simmered in a flavorful sauce made with sautéed onions, mushrooms, garlic, broth, cream, and Worcestershire sauce. Serve over mashed potatoes, rice, or egg noodles for a hearty meal.
Ingredients
Scale
Pork Chops
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons all-purpose flour (for dusting)
For Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Mushroom Gravy
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced (cremini or button)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (for gravy)
- 1 1/2 cups chicken or beef broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon Worcestershire sauce
- Chopped parsley for garnish (optional)
Instructions
- Season and dust pork chops: Pat pork chops dry and season both sides evenly with salt, black pepper, garlic powder, and onion powder. Lightly dust each chop with 2 tablespoons of all-purpose flour to help with browning and to thicken the gravy later.
- Sear pork chops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side until they develop a golden crust. Remove the chops and set aside on a plate.
- Sauté vegetables: Reduce heat to medium and add 2 tablespoons of unsalted butter to the same skillet. Add sliced onions and mushrooms, cooking for 6–8 minutes until softened and lightly browned. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Make gravy base: Sprinkle 2 tablespoons of flour over the sautéed vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Add liquids: Slowly whisk in 1 1/2 cups of chicken or beef broth, scraping the bottom of the skillet to release browned bits. Bring mixture to a simmer. Stir in 1/2 cup of heavy cream and 1 teaspoon of Worcestershire sauce for added richness and depth.
- Simmer pork chops in gravy: Nestle the seared pork chops back into the skillet with the mushroom gravy. Reduce heat to low, cover the pan, and simmer gently for 10–15 minutes or until pork chops are fully cooked through and tender. Pork chops should reach an internal temperature of 145°F.
- Serve: Serve the smothered pork chops hot, spooning the mushroom gravy over them. Garnish with chopped parsley if desired. This dish pairs wonderfully with mashed potatoes, rice, or egg noodles.
Notes
- Great served over mashed potatoes, rice, or egg noodles for a complete meal.
- For richer flavor, substitute beef broth instead of chicken broth.
- Boneless pork chops cook slightly faster; check for doneness at about 10 minutes to avoid overcooking.
