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Classic Pork Chops with Mushroom Gravy
Traditional dish · American
Tender, pan-seared bone-in pork chops smothered in a rich, savory mushroom gravy made with fresh mushrooms, onions, and a touch of cream.
Ingredients
- Bone-in pork chops4 (1-inch thick)
- All-purpose flour1/4 cup
- Cremini mushrooms8 oz, sliced
- Yellow onion1/2, finely chopped
- Garlic2 cloves, minced
- Beef broth1.5 cups
- Heavy cream1/2 cup
- Butter2 tbsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Pat pork chops dry and season generously with salt and pepper.
- 2
Dredge pork chops in flour, shaking off excess.
- 3
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove chops from skillet and set aside.
- 4
Add remaining 1 tbsp butter to the skillet. Add chopped onion and cook until softened, about 5 minutes.
- 5
Add sliced mushrooms and minced garlic. Cook until mushrooms are browned and tender, about 7-10 minutes.
- 6
Pour in beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes to reduce slightly.
- 7
Stir in heavy cream. Season gravy with salt and pepper to taste.
- 8
Return pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-15 minutes, or until pork chops are cooked through (internal temperature of 145°F).
- 9
Garnish with fresh parsley before serving.
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