Pork Chops with Mushroom Gravy

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Pork Chops with Mushroom Gravy

How to cook smothered pork chops with mushroom gravy in oven, on stove top, or in a slow cooker is here. Tender bone-in, thin or thick chops.

Prep Time10

Cook Time15

Course: Entree

Cuisine: American

Keyword: cast iron skillet, gravy, mushroom, pork chops

Servings:

Author: Justine

Equipment

1 skillet large, cast iron is best

Ingredients

4 pork chops bone-in used
2 tbsp butter
4 tbsp all purpose flour
2 c chicken broth
1 tsp salt
1 tsp onion powder
1/2 tsp pepper
1 c mushrooms pre-boiled will make gravy cook quicker, can use canned/drained but fresh is best

Instructions

Pork chops with gravy - Add 1/2 tbsp of your butter to a cast iron or oven safe large skillet over medium high heat. Add pork chops and season with salt and pepper. Cook each side of the pork for 5-6 minutes or until browned and insides reach 140-145 F. Remove from pan and set aside, covered with foil to keep warm.
In the same skillet, add rest of butter, flour, chicken broth, salt, onion powder and pepper. Whisk over medium heat until smooth and thick, Stir in mushrooms and reduce heat to low, heating until mushrooms are hot and tender to your liking. Serve gravy on top of your meat.
How to cook pork chops in gravy - If you want your meat to spend some time cooking in the gravy itself then only cook initially for 2-3 minutes on each side just to brown, set aside covered. Make gravy as directed until mushrooms are tender. Set meat inside, spoon over the top and cook on low medium heat until middle of meat reaches a safe 145 F.
Pork chops with mushroom gravy in oven - Brown outside of chops in skillet over medium high heat with 1/2 tbsp butter on the stove for 1-2 minutes until you get a beautiful sear. Cover with foil, set aside. Make gravy as directed (mushrooms don't need to be already tender this time). Set meat inside, spoon over the top and cook in a preheated oven set to 400 degrees F until middle of meat reaches a safe 145 F. This will take about 25-30 minutes.
** Timing for all will vary depending on how thick your pieces are and if you are using bone-in (which takes a bit longer to come to temp). You want to cook until 140 F because as they rest, covered, the meat will continue to rise 5 degrees to a safe 145 internal temp for the juiciest pieces.

Nutrition