Pork Chops in Mushroom Gravy

My love affair with You Tube continues.  I can’t take credit for this recipe, someone named David Hood contributed it to You Tube, but I can tell you how nummy it is.  The recipe was quick and easy to put together.  For some reason, lots of people think pork is tricky and takes longer to assemble.  I so disagree.  My mom would fry pork chops until they were well and truly dead.  Things that you needed to worry about when cooking pork are no longer valid.  Lighten up people.

I’m going to compare and contrast this recipe with Jason Smith’s Pork Chop recipe that I wrote about Feb. of last year.  While similar, there really isn’t a contest.  For me, Jason’s is far superior, but G thinks they are neck and neck.  Because of Jason, I now know how to make a sauce using Balsamic vinegar, butter and cream.  That has been an amazing addition to my repertoire.   I love the asparagus and tomatoes he adds to the sauce as well.  So, I’m glad I tried this one, but I’m going to stick with Jason’s for the long haul.  Try them both and let me know what you think.

  • 4 pork chops bone-in or boneless
  • kosher salt
  • pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1.5 cups mushrooms sliced
  • 1 small yellow onion sliced
  • 1 tbsp all purpose flour (I used cornstarch when G-F Girl was here.  Both worked fine)
  • 1 1/2 cups beef broth
  • 1 tsp flat leaf parsley chopped; optional for garnish
  • Pat pork chops dry and season generously with kosher salt and pepper on both sides.
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • When butter is melted, add pork chops and sear on each side for about 5 minutes (less if you are using boneless pork chops). Remove from pan.
  • Using same pan and renderings from the meat add mushrooms and onions and cook until golden brown and caramelized. Add a little more oil if pan becomes too dry.
  • Add flour and stir to coat. Cook 1-2 minutes.
  • Add in broth and whisk gently until thickened.
  • Add salt and pepper to taste.
  • Place pork chops back in the pan and cover with gravy. Allow to heat through.
  • Plate and spoon gravy over pork chops to serve. Optional: Garnish with fresh thyme and parsley.

and remember:  Everything happens for a reason.  But sometimes, the reason is that you’re stupid and make bad decisions.  Big kiss, Lynn

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