Mushroom Pork Chops
User Reviews
5
38 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
582 kcal
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Course
Main Course
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Cuisine
American
Mushroom Pork Chops
Report
Mushroom Pork Chops feature bone-in pork chops seasoned and tenderized, served with a gravy enriched by sautéed mushrooms and a blend of herbs and spices. The pork is seared to develop a golden crust and combined with a creamy, flavorful gravy that includes chicken broth, white wine, and aromatics, delivering a robust and comforting main dish with earthy mushroom accents.
Description
This recipe for Mushroom Pork Chops begins with seasoning and tenderizing bone-in pork chops, aiming for juiciness and enhanced flavor. The mushrooms are sautéed separately in butter to achieve a golden brown color and concentrated flavor. Meanwhile, a gravy is prepared from chicken broth, a beef bouillon cube, Worcestershire sauce, and spices like garlic powder, onion powder, mustard powder, thyme, and sage, balanced with half and half and white wine for richness and depth.
The pork chops are seared to develop a caramelized exterior, then combined with the gravy and mushrooms to finish cooking. This process results in pork that is tender and juicy, complemented by a creamy sauce that delivers layered flavors from wine and herbs. The mushrooms provide a pleasant texture contrast and an earthy tone that ties the dish together.
Serving suggestions include pairing with soft sides to soak up the gravy. Practical options such as slow cooker cooking and various wine substitutes are outlined in the notes, enhancing flexibility in preparation. The dish is suitable for advance preparation and freezes well for convenient future meals.
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Ingredients
Mushrooms
- 2 tablespoons butter
- 8 oz. mushrooms see notes
Pork Chops
- 4 pork chops see notes
- salt to taste
- ¼ cup flour
- 3 Tablespoon olive oil
Gravy
- 2 cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon Worcestershire sauce can sub low sodium soy sauce
- 1/3 cup half and half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon sage dried
- 1/2 cup white wine see notes, dry
- 3 cloves garlic minced
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2-3 kitchen bouquet optional, drops
Instructions
Prep Work
- Sprinkle each side of the pork chops with salt and let them sit out for 30 minutes or so. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. A light sprinkling is fine as the gravy also has plenty of flavor.
- Cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
- In a large measuring cup with a spout, combine the chicken broth, beef bouillon, Worcestershire sauce, half and half, and seasonings for the gravy. (1 tsp. onion powder, 1 tsp. garlic powder, ½ tsp. mustard powder, 1//2 tsp. thyme, ¼ tsp. sage.) Set aside.
Cook the Mushrooms
- Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.
Sear the Pork Chops
- Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
- Heat olive oil in a large pan over medium-high heat. Sear 2 pork chops at a time for about 2-3 minutes per side, until nice and golden. Optional: Use kitchen tongs to hold up the pork chops and sear the fat around the outside if using bone-in. Add a splash more olive oil or decrease heat slightly as needed during searing. Set pork chops aside.
- Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.
Make the Gravy
- Add the wine and garlic to the same skillet over medium heat. Let it reduce and bubble gently until reduced by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pot with the wine as it reduces.
- Add 4 tbsp. butter and let it melt. Add 4 tbsp. flour and whisk to combine with the butter. Continue to whisk for about 2 minutes, until you can no longer smell the flour.
- Add the chicken broth mixture in small splashes, whisking continuously to incorporate. Don’t add it too quickly or the roux will break and the sauce won’t be as thick.
- Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
- Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.
Finish the Meal
- Add the pork chops back to the skillet and spoon the sauce on top.
- Cover and let the pork chops cook for 10 minutes. If possible, use kitchen tongs to flip them halfway through.
- Add the mushrooms back to the skillet and cover. Turn off heat and let the pork rest in the skillet for 5 minutes. Ensure the middle is 145° prior to serving.
- Serve with mashed potatoes and roasted carrots.
Notes
- Use pre-sliced, cleaned, and dried mushrooms like button or baby bella to save time and improve flavor concentration.
- Bone-in pork chops about 1 to 1.5 inches thick yield juicier results and more flavor.
- Dry white wines such as Pinot Grigio or Chardonnay work well, or substitute wine with half a cup of chicken broth plus 1 tablespoon butter if preferred.
- Adjust sodium by using unsalted butter, reduced-sodium broth, and low-sodium Worcestershire sauce.
- This recipe can be adapted for slow cooker use by transferring gravy and pork chops after searing, cooking on low for 7–8 hours.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months; the pork chops maintain quality when frozen.
Nutrition Information
Show Details
Calories
582kcal
(29%)
Carbohydrates
18g
(6%)
Protein
36g
(72%)
Fat
40g
(62%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
142mg
(47%)
Sodium
795mg
(33%)
Potassium
1038mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
606IU
(12%)
Vitamin C
11mg
(12%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 795mg | 33% |
| Potassium | 1038mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
38 reviews
Excellent
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