Pork chop gravy is a tasty dish that brings together juicy pork chops with a rich, flavorful gravy. It’s perfect served over fluffy mashed potatoes or rice!
Honestly, who can resist that creamy goodness? I always make extra gravy because, let’s face it, it’s just too good to waste! 😄
Making this dish is a breeze! Just cook the chops, whip up the gravy, and enjoy a comforting meal that feels like a warm hug!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops give great flavor and remain juicy. If you prefer, you can use boneless chops or even chicken breasts for a lighter option.
Mushrooms: I love using cremini mushrooms for their deeper flavor, but white mushrooms work just as well. If you’re not a mushroom fan, you can skip them or add spinach instead for a fresh taste.
Chicken Broth: Homemade broth is always best, but store-bought works fine too! For a lower-sodium version, choose low-sodium broth. Vegetable broth can be used for a vegetarian option.
Heavy Cream: For a lighter gravy, substitute with half-and-half or even whole milk. If you’re dairy-free, try coconut milk or a plant-based cream.
How Do You Achieve Perfectly Sear Pork Chops?
Searing pork chops is crucial for locking in moisture and flavor. Here’s how to do it right:
- Make sure your skillet is hot before adding the oil. This helps get that nice brown crust.
- Don’t overcrowd the pan! Cook in batches if needed. If the pan is crowded, the meat will steam instead of sear.
- Let the chops cook without moving them for 4-5 minutes until a golden crust forms. Flip and repeat on the other side.
- Use a meat thermometer to ensure they reach the perfect internal temperature of 145°F (63°C) for safety and juiciness.
Following these tips will help you achieve beautifully seared pork chops! Enjoy your cooking! 😊
How to Make Delicious Pork Chop 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 Gravy:
- 1 cup sliced mushrooms (white or cremini)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or stock)
- 1/2 cup heavy cream or half-and-half
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon butter
- Fresh parsley or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients and then about 20 minutes cooking everything to perfection. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting your pork chops dry with a paper towel. This helps to get that lovely sear! Season both sides with a generous sprinkle of salt and pepper.
2. Sear the Pork Chops:
In a large skillet (I love using my cast-iron skillet for this), heat the olive oil over medium-high heat. When the oil is hot but not smoking, add the pork chops. Sear them for about 4-5 minutes on each side until they are golden brown. Once done, remove the chops from the skillet and set them aside on a plate.
3. Cook the Vegetables:
Turn the heat down to medium. Add the butter to the skillet, followed by the sliced mushrooms and chopped onion. Sauté them for about 5 minutes, stirring occasionally, until the mushrooms are browned and the onions are softened. Then, stir in the minced garlic and thyme leaves, cooking for another 30 seconds until fragrant.
4. Make the Gravy:
Sprinkle the flour over the mushroom mixture and stir well for about 1-2 minutes, which helps cook off the raw taste of the flour. Gradually pour in the chicken broth while whisking constantly to avoid any lumps. Keep stirring until the sauce thickens and is smooth, which should take a few minutes.
5. Finish the Gravy and Pork Chops:
Now, stir in the heavy cream and cook for an additional 2 minutes until the gravy becomes creamy. Gently return the pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover loosely with a lid, and let it simmer for about 8-10 minutes, or until the chops are fully cooked (145°F/63°C).
6. Serve and Enjoy:
Before serving, taste the gravy and adjust with more salt or pepper if needed. Garnish with fresh thyme or parsley if you like. Serve the pork chops hot with the luscious mushroom gravy spooned over the top. They pair wonderfully with mashed potatoes, rice, or buttery noodles!
Enjoy every bite of this comforting classic. Happy cooking! 😊
Can I Use Frozen Pork Chops for This Recipe?
It’s best to use thawed pork chops for even cooking. If you have frozen chops, make sure to thaw them in the fridge overnight or in a sealed bag submerged in cold water. Never cook them directly from frozen, as it can lead to uneven cooking.
What Can I Substitute for Heavy Cream in the Gravy?
If you prefer a lighter option or need a dairy-free alternative, you can use half-and-half, whole milk, or even coconut cream. Just keep in mind that using milk may result in a thinner gravy, so you might need to adjust the amount of flour slightly to maintain the desired thickness.
Can I Make This Recipe Without Mushrooms?
Absolutely! If you’re not a fan of mushrooms, feel free to omit them. You can also substitute them with vegetables like spinach or zucchini for a different flavor, or simply focus on the onion and garlic for a classic gravy base.
How Do I Store Leftover Pork Chop Gravy?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to loosen the gravy if it thickens in the fridge.
