We’ve said it before and we’ll say it again – it’s easy to forget about pork being an easy, delicious alternative to chicken, but all too frequently we find ourselves with chicken again, wondering when we’re going to switch things up. So. We remind ourselves of how much we love pork and we ended up turning to this recipe the other day – and we were so glad we did! If you’re looking for a filling, pretty healthy, veggie-packed dinner, look no further. These mushroom gravy pork chops absolutely hit the spot!
These pork chops are seriously yummy, but let’s be real, the mushroom gravy is the star of the show. It just perfectly showcases the chops! You’re going to want a pound of mushrooms so they’ll boil down nicely, then some flour to act as your thickening agent, then some chicken stock and beef stock because you shouldn’t have to choose between them and we want all the flavor we can get here! Let that mixture reduce and thicken up, then drizzle it all over you pork. Trust us, it’s real good.
Once you’ve tried this out for the first time, it’s sure to find its way into your dinner routine. ‘Cause who doesn’t want more flavorful, healthy, easy-to-make dishes they can turn to at dinnertime??
Mushroom Gravy Pork Chops
45 minutes to prepare serves 4
- 4 boneless pork chops
- 1 pound crimini mushrooms, sliced
- 1 cup yellow onion, thinly sliced
- 3/4 cup low-sodium chicken stock
- 3/4 cup beef stock
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme, optional
- fresh thyme, garnish, optional
- 1 tablespoon extra-virgin olive oil, divided
- kosher salt and freshly ground pepper, to taste
- Season pork chops with garlic powder, then generously with salt and pepper.
- Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. Once hot, sear both sides of pork chops until nicely browned. Remove pork chops to a plate and cover to keep warm.
- Drizzle another 1/2 tablespoon olive oil into skillet, then add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. Season with salt, pepper and dried thyme, if using
- Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
- Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
- Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
- Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
- Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.
Recipe adapted from Laughing Spatula