Pan-Seared Pork Chops with Mushroom Gravy
Thick bone-in pork chops are seared to a golden crust and smothered in a savory mushroom and shallot pan gravy, a weeknight dinner that tastes like it took all day.
Ingredients
- 4 (10-ounce) bone-in pork chops, about 1 inch thick
- 1.5 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the pork chops completely dry and season both sides with 1 teaspoon salt and 0.75 teaspoon pepper.
- Heat the vegetable oil and 1 tablespoon butter in a large heavy skillet over medium-high heat until shimmering.
- Add the pork chops and sear for 4 to 5 minutes per side, without moving them, until deeply golden brown and the internal temperature reaches 140 F.
- Transfer the chops to a plate and tent with foil; they will finish cooking to 145 F as they rest.
- Reduce the heat to medium, add 1 more tablespoon of butter to the skillet, and add the mushrooms.
- Cook the mushrooms for 5 to 6 minutes, stirring occasionally, until they release their liquid and turn golden brown at the edges.
- Add the shallot and cook for 2 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute.
- Slowly whisk in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a simmer.
- Cook for 4 to 5 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
- Stir in the heavy cream, thyme, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon pepper, and simmer for 1 more minute.
- Return the pork chops and any accumulated juices to the skillet, spooning gravy over the top, and warm through for 1 to 2 minutes.
- Garnish with chopped parsley and serve the chops smothered in gravy.
Why You'll Love This
- Golden-seared crust with a rich, savory pan gravy
- One skillet from start to finish, minimal cleanup
- Ready in 30 minutes but tastes like a special occasion
Pulling the chops at 140 F and letting them rest under foil lets carryover heat bring them to a juicy 145 F instead of overcooking them in the pan.
Scraping up the browned bits left behind by the seared pork is what gives the mushroom gravy its deep, savory backbone.
Nutrition
| Calories | 480 |
| Protein | 41 g |
| Fat | 31 g |
| Carbs | 9 g |
| Fiber | 1 g |
| Sodium | 780 mg |
Estimated per serving
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