These easy pork chops are topped with a rich and creamy mushroom gravy that’s hard to resist! Quick to make, they’re perfect for a cozy weeknight dinner.
I love how tender the pork chops turn out, and that gravy? It’s like a warm hug on a plate! Serve with some mashed potatoes, and you’ll be smiling in no time! 😊
Key Ingredients & Substitutions
Pork Chops: I love using bone-in pork chops for their rich flavor and juicy texture. If you’re looking for something leaner, boneless chops work too, but keep an eye on the cooking time so they don’t dry out.
Mushrooms: I used cremini mushrooms for their deeper flavor, but white button mushrooms are a great alternative. If you want a bit more variety, try adding shiitake or even a mix of mushrooms.
Heavy Cream: For a lighter version, half-and-half is an excellent choice. You could also substitute coconut cream if you’re looking for a dairy-free option, just remember it will change the flavor a bit.
Dijon Mustard: This adds a nice tang to the gravy. If you don’t have Dijon, yellow mustard will work, though it’s milder. For a twist, try adding a bit of Worcestershire sauce for added depth!
What’s the Best Way to Ensure Juicy Pork Chops?
Getting perfectly juicy pork chops is all about the searing and cooking time. Here’s how I do it:
- First, let your pork chops sit at room temperature for about 15-20 minutes. This helps them cook evenly.
- When searing, make sure your skillet is hot enough. A good sear adds flavor and keeps moisture locked in.
- After searing, I recommend letting the pork chops rest for a few minutes on a plate before serving. This keeps them juicy!
Follow these tips, and you’ll end up with tender, flavorful pork chops paired perfectly with that creamy mushroom gravy!
Easy Pork Chops with Creamy Mushroom 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 Mushroom Gravy:
- 8 oz sliced mushrooms (such as cremini or white button)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon all-purpose flour (for thickening)
- 2 tablespoons unsalted butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 25 minutes of cooking time. In just about 40 minutes, you can have a delicious dinner ready for the family!
Step-by-Step Instructions:
1. Season the Pork Chops:
First, make sure to season the pork chops generously on both sides with salt and pepper. This enhances their flavor and brings out the best when cooked!
2. Sear the Pork Chops:
In a large skillet or Dutch oven, heat your olive oil over medium-high heat. Once hot, carefully add the pork chops to the pan. Sear them until golden brown on both sides, which should take about 3-4 minutes per side. Once done, remove the pork chops from the skillet and set them aside on a plate.
3. Cook the Onions and Mushrooms:
Now, lower the heat to medium and add the butter to the same pan. Once it melts, toss in the finely chopped onion and sauté until it becomes translucent—about 2-3 minutes. Then, add the sliced mushrooms and cook them until they release their moisture and start to brown, which should take around 5-6 minutes.
4. Add Garlic and Flour:
Stir in the minced garlic and let it cook for another 30 seconds until it’s fragrant. Next, sprinkle the flour over the mushroom mixture and stir well to coat everything. Cook this for about 1 minute to eliminate any raw flour taste.
5. Create the Gravy:
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring it to a simmer and let it thicken slightly for about 2-3 minutes. Then, stir in the heavy cream and Dijon mustard (if you’re using it) and let the sauce simmer until it thickens to your desired consistency—around 3-5 minutes will do!
6. Finish Cooking the Pork Chops:
Return the pork chops to the pan, spoon some of that delicious gravy over the top, and cover the pan. Allow them to cook in the simmering gravy for another 5-7 minutes, or until the pork is cooked through—aim for an internal temperature of 145°F (63°C).
7. Garnish and Serve:
Finally, garnish your dish with freshly chopped parsley before serving. Enjoy your tender, juicy pork chops with that luscious creamy mushroom gravy alongside some mashed potatoes, rice, or your favorite veggies!
This recipe is sure to please everyone at the table with its delightful flavors and simplicity. Happy cooking! 😊
FAQ for Easy Pork Chops with Creamy Mushroom Gravy
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops will work fine in this recipe. Just keep an eye on the cooking time, as they may cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C).
What’s a Good Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can be used in place of heavy cream. Just keep in mind the sauce may be less rich, and you may need to simmer a bit longer to achieve the desired thickness.
How to Store Leftovers?
Leftover pork chops and gravy should be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream to help revive the sauce.
Can I Add Other Vegetables to the Gravy?
Definitely! Feel free to add vegetables like spinach, peas, or bell peppers to the gravy for added flavor and nutrition. Just sauté them along with the onions and mushrooms!
