These pork chops are juicy and loaded with flavor, thanks to a rich pan gravy. It’s a comforting dish that’s perfect for family dinners!
I’ve got to say, the best part is drenching the chops in that tasty gravy. It really makes the meal feel special, don’t you think? 😄
I love how quick this meal comes together. Just sear the chops, make the gravy in the same pan, and dinner is ready in no time. So easy and so good!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are ideal for flavor and juiciness. If you prefer, boneless chops work too but keep an eye on cooking time, as they may cook quicker.
Olive Oil: This adds a nice flavor, but you can substitute it with vegetable or canola oil if needed.
Mushrooms: I used cremini mushrooms for their earthy taste. If you can’t find them, try button mushrooms or even sautéed baby bellas for a slightly different flavor.
Heavy Cream: It gives the gravy its creamy richness. If you’re looking for a lighter option, half-and-half or even whole milk can be used, but the gravy will be less thick.
Thyme: Fresh thyme adds a lovely touch. If fresh isn’t available, dried thyme works just fine; use about a third of the amount.
How Do You Get Perfectly Seared Pork Chops?
Searing pork chops is key to locking in flavors and juices. Here’s how to do it right:
- Start with dry chops, using paper towels to remove excess moisture. This helps them brown better.
- Heat the skillet until it’s hot but not smoking. Test with a drop of water — it should sizzle.
- Don’t overcrowd the pan. Sear in batches if necessary. Give them space to get that nice brown crust!
- Cook for about 4-5 minutes on each side, flipping only once. This keeps them juicy.
Let them rest for a few minutes after cooking. This allows juices to redistribute. Trust me, this makes a difference in how juicy they stay!
Pork Chops with Pan Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 3/4 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Gravy:
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon butter (for extra richness)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and 25 minutes of cooking time. In total, you’ll spend about 35 minutes from start to finish, making it an ideal choice for a weeknight dinner without sacrificing flavor!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
First, take your pork chops and pat them dry with paper towels. This step ensures they sear nicely. Once dried, season both sides generously with salt and black pepper. Get ready for some flavorful chops!
2. Searing the Chops:
Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the seasoned pork chops to the skillet. Sear them for about 4-5 minutes on each side. You want them nice and golden brown, reaching an internal temperature of 145°F (63°C). Once cooked, remove the chops from the pan and set them aside to keep warm.
3. Making the Gravy:
In the same skillet, without cleaning it, add the chopped onion and sliced mushrooms. Cook over medium heat until the onions become translucent and the mushrooms are lightly browned, about 5 minutes. Next, stir in the minced garlic and cook for an additional 30 seconds until it’s fragrant.
4. Thickening the Gravy:
Now, sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, making sure to scrape up any tasty browned bits from the bottom of the pan. Bring this mixture to a simmer and watch it thicken; this should take about 3-5 minutes.
5. Adding Cream and Thyme:
Stir in the heavy cream and fresh thyme. Let the gravy simmer gently for another 2-3 minutes to thicken up and allow the flavors to meld together. If you’re adding the optional butter, now’s the time to stir it in for an extra layer of richness!
6. Combining and Serving:
Finally, return those beautiful pork chops to the pan and coat them in the mushroom gravy. Allow them to warm through for about a minute. Serve the pork chops topped with the creamy gravy and a sprinkle of freshly chopped parsley. Enjoy your comforting meal with sides like mashed potatoes or steamed vegetables!
Dig in and savor every bite of your delicious pork chops with pan gravy!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just be aware that they may cook faster, so keep an eye on them to avoid overcooking. Aim for an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even whole milk. Just keep in mind that the gravy will be less thick and creamy.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to help loosen the gravy if needed.
Can I Add Other Vegetables to the Gravy?
Absolutely! Feel free to add other vegetables like spinach or bell peppers. Just sauté them along with the onions and mushrooms for a delicious twist!
