Get ready for some juicy pork chops topped with a rich, tasty pan gravy! This dish combines tender meat with a smooth sauce that makes every bite deliciously comforting.
Making these pork chops is a cinch! I love serving them with mashed potatoes to soak up all that yummy gravy. Trust me, you’ll want to dive right in right when they hit the table! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for flavor and moisture. If you prefer, boneless chops will work too, but be mindful of cooking time as they can cook faster. You can also use chicken breasts as a lighter alternative!
Mushrooms: I used sliced button mushrooms for their mild flavor. Feel free to swap in cremini or even shiitake mushrooms for a deeper taste. If you’re not a fan of mushrooms, you can leave them out or substitute with diced bell peppers.
Heavy Cream: It’s optional but adds richness to the gravy. If you want a lighter version, use milk or even almond milk. If dairy isn’t suitable for you, try coconut cream for a unique twist!
Fresh Thyme: Fresh thyme brings wonderful flavor. If you can’t find it, dried thyme will work too. Use about a third of the amount. You might also consider rosemary for an earthier flavor.
How Do I Get the Perfect Sear on My Pork Chops?
Searing pork chops creates a lovely crust and locks in juices. Here’s how to do it right:
- Start with dry chops. Drying them with paper towels helps achieve a better sear.
- Use a hot skillet. Preheat your pan until it’s shimmering with oil.
- Don’t overcrowd. Cook in batches if necessary to avoid steaming.
- Let them rest after cooking! This keeps them juicy. Cover lightly to retain warmth.
With these tips, your pork chops will be wonderfully browned and full of flavor! Enjoy!
How to Make Pork Chops with Pan Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 3 bone-in pork chops, about 1-inch thick
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil (or olive oil)
- 1 tablespoon butter
For the Gravy:
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon flour
- 1 cup chicken broth
- 1/2 cup heavy cream (optional for extra richness)
- 1 teaspoon fresh thyme leaves, plus sprigs for garnish
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 25 minutes to cook, for a total of about 35 minutes. In this time, you’ll have juicy pork chops with a rich, savory pan gravy, ready to be enjoyed!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels to remove any excess moisture. This helps them to sear nicely. Season both sides of each chop generously with salt and black pepper to add great flavor.
2. Sear the Pork Chops:
In a large cast-iron skillet, heat the vegetable oil over medium-high heat until it’s shimmering. Carefully add the pork chops and sear for about 4-5 minutes on each side until they’re beautifully golden brown. Once done, transfer the chops to a plate and cover them loosely with foil to keep warm.
3. Cook Mushrooms and Aromatics:
Lower the heat to medium and add the butter to the same skillet. When the butter has melted, toss in the sliced mushrooms. Sauté them for about 5 minutes, until they are browned and soft. Then, add the minced garlic and chopped onion, cooking for an additional 2 minutes until fragrant and the onion is translucent.
4. Make the Pan Gravy:
Sprinkle the flour over the mushroom mixture, stirring continuously to coat everything and cook out the raw flour taste, which should take about 1-2 minutes. Gradually pour in the chicken broth, all while stirring to avoid any lumps forming.
5. Simmer the Gravy:
Now, add the thyme leaves and bring the gravy to a gentle simmer. Allow it to thicken for about 3-5 minutes. If you want, stir in the heavy cream for an extra layer of richness, then season the gravy with salt and pepper to taste.
6. Combine and Finish Cooking:
Return the pork chops to the skillet along with any juices that have accumulated on the plate. Nestle the chops into the gravy, and spoon some of the sauce over them. Reduce the heat to low, cover the skillet, and let everything simmer gently for about 5-7 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
7. Serve:
Finally, sprinkle chopped parsley over the pork chops and gravy for a fresh touch. Serve these mouth-watering chops hot with your favorite sides, like mashed potatoes or green beans, and enjoy this comforting dish!
Bon appétit and enjoy your tender, juicy pork chops with flavorful pan gravy!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can be used in this recipe, but they will cook faster than bone-in chops, so keep an eye on them to avoid overcooking.
How Do I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or on the stove, adding a bit of broth or water to prevent drying out.
Can I Make the Gravy Without Mushrooms?
Yes, you can skip the mushrooms if you’re not a fan! Simply sauté the onions and garlic, then proceed with the recipe. You can add other vegetables, like bell peppers, for added flavor if you like!
How Can I Thicken the Gravy Further?
If you prefer a thicker gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then slowly stir it into the gravy while it’s simmering until you reach your desired consistency.