Smothered Pork Chops and Gravy
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5.0
3 reviews
Excellent
Smothered Pork Chops and Gravy
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You just can't beat classic pork chops that are pan-fried and smothered in a mushroom and onion gravy!
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Ingredients
- 7 tablespoons salted butter, divided
- 1 large onion, thinly-sliced
- 12 ounces Sliced Fresh Mushrooms
- 3 garlic cloves, minced or pressed
- 2-4 pork chops (bone-in or boneless)
- ½ cup plus 3 tablespoons all-purpose flour
- kosher salt and pepper, to taste
- 1 ½ cups chicken broth
- 2 tablespoons heavy cream, at room temperature
- Optional garnish: chopped fresh parsley
- For serving: mashed potatoes or cooked noodles
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Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and mushrooms and cook until soft and lightly browned, about 10 minutes. Add garlic and cook for 1 more minute. Remove to a plate. Wipe out the skillet.
- While the onions are cooking, prepare the pork chops. Season pork chops liberally with salt and pepper on both sides. Place ½ cup of the flour in a shallow dish. Working with 1 pork chop at a time, dredge lightly in flour, shaking off excess; transfer to a tray.
- In the same skillet that you used for the onions and mushrooms, melt 2 more tablespoons of butter over medium heat. Add pork chops and cook until nicely browned on each side and the meat reaches an internal temperature of 140-145° F, about 7-10 minutes per side for thick-cut chops or about 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm.
- Add remaining 3 tablespoons of butter to the same skillet. Melt the butter over low heat, and then sprinkle 3 tablespoons of flour over top. Cook and stir for 2 minutes. Gradually add the broth, whisking constantly, until the mixture is smooth. Bring to a gentle simmer and let the gravy bubble until it thickens, about 1-2 minutes. Whisk in the cream.
- Return the onions and mushrooms to the skillet and stir to combine. Taste and season with salt and pepper. Spoon the gravy over the pork chops and serve. Garnish with chopped fresh herbs, if desired.
Notes
- Pat the pork dry before seasoning and breading. The seasoning will adhere better to the dry meat, and the pork will have a nicer sear and color.
- Dredge the chops in flour before pan-frying. This helps create a nice sear, adds flavor to the meat, and later thickens the gravy.
- Thick pork chops (bone-in or boneless) tend to stay juiciest. Thinner pork chops will work, but you need to keep a close eye on them in the skillet so that they don't become tough and dry.
- Don't be afraid to get some nice, dark color on the outside of the chops. This adds so much flavor, and it helps to lock in the juices.
- Season your pork with additional herbs and spices, if you like. I keep it simple with salt and pepper, but seasoned salt, all-purpose seasoning, garlic powder, onion powder and paprika are all nice options as well.
- Don't wash the skillet after you brown the pork. Scrape the browned bits from the bottom of the pan as you make the gravy. The pork drippings will add so much great flavor to the dish.
Nutrition Information
Show Details
Serving
1pork chop and gravy
Calories
528kcal
(26%)
Carbohydrates
12g
(4%)
Protein
41g
(82%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Trans Fat
1g
Cholesterol
177mg
(59%)
Sodium
587mg
(24%)
Potassium
1035mg
(30%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
732IU
(15%)
Vitamin C
10mg
(11%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1pork chop and gravy | |
| Calories | 528kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 587mg | 24% |
| Potassium | 1035mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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