Pork chops are pan seared then smothered in a creamy mushroom gravy in this one-pot meal that the whole family will love.
There are a million ways to prepare pork chops, but as far as I’m concerned, they’re all better smothered with something delicious, which is why I love these Pork Chops with Creamy Mushroom Gravy.
I’m not usually a big fan of mushrooms, but I love them in this recipe. I’m pretty sure it’s because of the creamy gravy!
Not only does this recipe result in a hearty, comforting meal, it’s all made in one pot, so the clean-up is a snap. And when I’m feeding a bunch of hungry young men, delicious and easy are very important.
I like cremini mushrooms in this recipe, but really, any kind of mushroom will work. Even portabella mushrooms are great sliced into long strips. So feel free to use whatever type of mushrooms you have on hand.
These pork chops are wonderful with a side of rice, noodles or mashed potatoes–because of all that tasty gravy! Add a green salad or some roasted veggies and you have a complete meal the whole family will enjoy.
Pork chops can be notoriously dry, but there are a few things you can do to help ensure moist, flavorful pork chops.
First, use bone in pork chops. As much as I love the convenience of boneless pork chops (or boneless meat of any kind) the results will almost always be more moist and juicy if you use a bone-in cut of meat.
Second, don’t overcook your pork. Pork should be cooked to an internal temperature of 145 degrees F. And the best way to ensure you don’t overcook it (or undercook it) is to use a meat thermometer.
In this recipe, you’ll want to brown the pork chops to start, but not cook them through completely. They’ll finish cooking after you add them back to the finished mushroom gravy.
If you’re looking for a quick, delicious one pot meal that the whole family will love, look no further than these Pork Chops with Creamy Mushroom Gravy. This one is sure to become a family favorite!
What should I serve with Pork Chops with Creamy Mushroom Gravy?
You can’t go wrong serving this dish alongside anything that will taste good with gravy, such as noodles, rice or potatoes. Here are a few of our favorite things to serve with these pork chops.
Crispy Air Fryer Roasted Potatoes
Garlic Cream Cheese Mashed Potatoes
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Tips for Choosing and Storing Mushrooms
- Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.
- Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.
- Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel. If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.
- Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag. Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.
Here’s what you’ll need to make Pork Chops with Creamy Mushroom Gravy
- Olive oil
- Spices: Montreal steak seasoning, salt and pepper)
- Pork chops
- Produce: mushrooms, parsley, garlic
- Butter
- Flour
- Beef broth
- Cream
- Worcestershire sauce
Pork Chops with Creamy Mushroom Gravy
Ingredients
- 1-2 tablespoons olive oil
- 4 1/2 lb pork chops
- 2 teaspoons Montreal steak seasoning
- Salt and pepper to taste
- 8 ounces mushrooms sliced
- 2 cloves garlic
- 1/4 cup butter
- 1/3 cup flour
- 2 cups beef broth
- 1/2 - 3/4 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Sprinkle pork chops with Montreal seasoning plus salt and pepper.
- Cook for about 5 minutes per side, until golden brown. Remove to a plate and keep warm.
- Add the mushrooms to the skillet and cook until tender. Add the garlic and cook a few minutes more. Add the butter to the skillet and stir until melted.
- Add the flour to the skillet and stir to coat the mushrooms with flour. Whisk in the beef broth and stir until the mixture is smooth and thickened. Gradually stir in the cream, adding as much as needed to create desired consistency. Stir in the Worcestershire sauce.
- Return the pork chops to the skillet and simmer until the pork chops are cooked through (145 degrees F). Sprinkle with chopped parsley before serving.
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Nutrition
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