These juicy pork chops are cooked to perfection and served with a tasty mushroom and shallot gravy. It’s a hearty dish that brings comfort to any meal!
I love how the rich gravy makes everything feel fancy, yet it’s so easy to whip up. Just add a side of mashed potatoes, and I’m a happy eater! Who could resist that?
Key Ingredients & Substitutions
Pork Chops: Choose thick-cut pork chops for juiciness—bone-in is my favorite for added flavor. If you’re looking for a leaner option, go for boneless pork loin or even chicken breast.
Mushrooms: Button and cremini mushrooms are great, but you can substitute shiitake or portobello for a deeper flavor. No mushrooms? Try adding spinach or kale for a different twist.
Shallots: Shallots provide a milder onion taste, but you can use red or yellow onions instead. Use about half the quantity of onion, as they can be stronger. Fresh garlic is a must for that aromatic punch!
White Wine: This adds a nice touch, but you can skip it or use extra chicken broth. If you need an alcohol-free option, a splash of apple cider vinegar can work too!
Heavy Cream: This makes the gravy richer, but you can use milk or a non-dairy alternative if you want a lighter version. Want it thicker? Just add a bit more flour or cornstarch.
How Do You Achieve Perfectly Sear Pork Chops?
The key to perfectly seared pork chops is letting them rest at room temperature first and ensuring your skillet is hot enough. Here’s how:
- Pat the chops dry with paper towels to get a nice crust. Dry meat browns better!
- Heat your skillet with oil until shimmering. A drop of water should sizzle when it hits the pan.
- Don’t overcrowd the pan; cook in batches if needed, so the pork browns nicely.
- Let the chops rest for a few minutes after cooking. This helps keep them juicy.
Following these tips will help you make pork chops that are both flavorful and tender every time!
How to Make Pork Chops with Mushroom & Shallot Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 pork chops (bone-in or boneless, about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon butter
For the Mushroom & Shallot Gravy:
- 8 oz (225 g) mushrooms, sliced (button or cremini work well)
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 1 1/2 cups chicken broth
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream or half-and-half (optional for creamier gravy)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10-15 minutes of prep time and 25-30 minutes for cooking. So, you can have a deliciously hearty meal ready in about 45 minutes, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with some paper towels. This helps them sear better. Season both sides generously with salt and pepper to enhance the flavor.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and cook until they’re golden brown on both sides, about 4-5 minutes for each side, depending on thickness. When done, remove the pork chops from the skillet and set them aside on a plate.
3. Make the Gravy:
Reduce the heat to medium and add the butter to the same skillet. Once it’s melted, toss in the sliced mushrooms. Cook them, stirring occasionally, until they start to soften and turn brown, about 5 minutes. Next, add the shallots and minced garlic, cooking for another 2-3 minutes until they’re fragrant and soft.
4. Thicken the Gravy:
Sprinkle the flour over the mushroom mixture and stir well to coat everything. Let it cook for about a minute to remove any raw flour taste. Then slowly pour in the white wine (if using) or more chicken broth, scraping any browned bits from the bottom of the pan. Stir in the remaining chicken broth and thyme.
5. Simmer and Finish:
Bring the gravy to a gentle boil, then reduce the heat and let it simmer until it thickens slightly, about 5 minutes. If you want a creamier gravy, stir in the heavy cream at this point and season with salt and pepper to taste.
6. Combine and Serve:
Return the pork chops to the skillet. Spoon some gravy over them, cover, and let them warm through for about 3-4 minutes. This allows the flavors to meld and ensures the chops are heated back up.
7. Garnish and Enjoy!
Before serving, garnish your pork chops with chopped fresh parsley and a sprig of thyme if you like. Serve these deliciously smothered pork chops with mushroom and shallot gravy over a bed of mashed potatoes or alongside some crusty bread for a true comfort meal!
Enjoy the delightful flavors of this hearty dish!
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can use frozen pork chops, but it’s best to thaw them completely before cooking. Thaw overnight in the refrigerator or use the cold water method (sealed in a plastic bag) for quicker defrosting. Make sure to pat them dry before seasoning and cooking for the best sear!
What Can I Substitute for Shallots?
If you don’t have shallots on hand, yellow or red onions are great substitutes. Use about half the amount, as onions are stronger in flavor. You can also use minced green onions for a milder taste!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or microwave gently until warmed through. Adding a splash of broth or cream can help revive the gravy’s consistency.
Can I Make This Dish Ahead of Time?
Certainly! You can prepare the pork chops and gravy in advance, allowing them to cool, then cover and refrigerate. Reheat everything together on the stove before serving to ensure it’s warm and delicious!
