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Smothered Pork Chops And Mushroom Gravy

sdie View of a Pork Chop on a White plate smothered with chunky mushroom gravy. Fork and knife on the side of plate.
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EatSimpleFood.com

This smothered pork chops with mushroom gravy recipe is total comfort food.  Sear the pork chops on the stovetop and transfer the pan to the oven to bake at 375F for ~ 5 minutes. Smother baked pork chops with mushroom gravy.

Ingredients

INGREDIENTS PORK

  • 4 bone in pork chops
  • salt to taste
  • black pepper to taste

INGREDIENTS GRAVY

  • 1/4 cup unsalted butter
  • 16 oz mushrooms, sliced
  • 1/4 cup all purpose flour
  • 1 quart ( 4 cups) beef broth (can also use chicken broth)
  • 3 large thyme sprigs
  • salt to taste
  • black pepper to taste

Instructions

  • Preheat oven to 375F.

For the mushroom gravy:

  • Bring a large pan to medium high heat and melt the butter. Add mushrooms, reduce heat to medium, and simmer uncovered ~ 15-20 minutes or until all liquid has evaporated.
  • Reduce heat and stir in the flour and cook ~ 5 minutes uncovered, stirring so it doesn't burn. It's gonna be clumpy.
  • Slowly whisk in broth to incorporate with the flour mixture.
  • Add thyme sprigs and bring to a boil.
  • Reduce heat to a simmer and cook uncovered until thickened ~ 25-30 minutes stirring often.  
  • Add salt to taste.

For the pork chops:

  • Pat the pork dry and salt and pepper.  Don't be shy with the salt.
  • Heat a large oven safe pan to high heat and sear pork chops on each side ~ 2-3 minutes or until you have a nice brown seared color.
  • Immediately transfer the pork to the oven.  
  • Bake ~ 5-7 minutes depending on the thickness of the pork chops or until internal temperature of the pork near the bone or in the thickest part reaches 145F.  
  • Let rest 5 minutes on a plate.
  • Remove thyme stems from gravy. Plate pork chops and spoon over mushroom gravy. Happy Eating! Beckie

Notes

Have extra time? Take it up a notch and make a brine to make your chops extra tender. To make a quick basic brine: 

  • Bring 2 cups water to a boil and stir in 2 Tbsp table salt.  Remove from heat and add 3 cups of ice to bring the temperature of the brine down.  You can not put meat in a brine until it is at least room temperature or colder.
  • Place pork chops in a ziplock bag and pour the cool brine over the top.  Place filled ziplock bag onto a large platter in case the bag leaks.
  • Brine minimally 30 minutes to 4 hours.  Pat dry and begin the recipe, but skip salting the pork because the brine is so salty.

Find it online: https://eatsimplefood.com/pork-chops-mushroom-gravy/