These juicy pork chops come with a rich mushroom and shallot gravy that’s simply mouthwatering. It’s like a cozy hug on a plate!
You’ll love how easy it is to bring all those flavors together. I always serve mine with mashed potatoes to soak up that delicious gravy—yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops have more flavor due to the bone, but boneless are convenient. If you’re looking for a leaner option, consider using chicken breasts instead.
Shallots: They add a nice sweetness and depth to the gravy. If you don’t have shallots, finely chopped onions or green onions can work as substitutes.
Mushrooms: Cremini mushrooms are my favorite for this dish, but white button mushrooms are a great alternative. You could also use dried mushrooms, just rehydrate them first.
White Wine: While it adds acidity, you can skip it entirely or replace it with chicken broth for a non-alcoholic option. A splash of lemon juice can also brighten the flavor!
Heavy Cream: If you want a lighter gravy, half-and-half or even coconut milk can be used depending on dietary preferences.
How Do I Achieve Perfectly Cooked Pork Chops?
The key to juicy pork chops is not overcooking them. Use a meat thermometer to check for doneness at 145°F. Here’s how:
- Start by patting the pork chops dry, which helps achieve a nice sear.
- Heat oil in a skillet over medium-high heat. Sear the chops without moving them for a crispy crust.
- Cook for about 4-5 minutes per side, depending on thickness, and be sure to let them rest post-cooking for extra juiciness.
Following these tips will ensure you get wonderfully cooked pork chops every time!
Pork Chops with Mushroom & Shallot Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
For the Mushroom & Shallot Gravy:
- 1 large shallot, finely chopped
- 8 ounces cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup dry white wine (optional; can substitute with chicken broth)
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This delicious dish will take about 30 minutes in total. You’ll spend about 10 minutes preparing the ingredients and about 20 minutes cooking. It’s a quick recipe that delivers great taste!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
First, pat the pork chops dry with paper towels. This helps them get a nice sear. Season both sides generously with salt and pepper to enhance their flavor.
2. Sear the Chops:
In a large skillet, heat the olive oil over medium-high heat until it shimmers. Place the pork chops in the skillet and cook them until they are golden brown on both sides and cooked through (165°F is the safe internal temperature). This should take about 4-5 minutes per side. Once done, remove the chops from the skillet and keep them warm by covering them with foil on a plate.
3. Make the Gravy Base:
Lower the heat to medium. In the same skillet, add the butter and let it melt. Once melted, add the chopped shallots and sauté them until they become soft and translucent, about 2-3 minutes.
4. Add Mushrooms and Flavor:
Stir in the sliced mushrooms, cooking and stirring occasionally until they turn brown and release their moisture (about 5-6 minutes). Then add the minced garlic and thyme leaves, cooking for about 30 seconds until fragrant.
5. Deglaze the Pan:
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet; these add great flavor! Let it simmer and reduce by half, which should take about 3-4 minutes.
6. Prepare the Gravy:
Add the chicken broth and continue to simmer for another 3 minutes. Next, stir in the heavy cream and Dijon mustard (if you’re using it). Simmer gently until the gravy thickens slightly—this should take about 3-5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
7. Combine and Serve:
Return the pork chops to the skillet, spooning the mushroom and shallot gravy over them. Warm through for an additional 1-2 minutes. Serve the pork chops hot, garnished with fresh parsley or thyme sprigs if desired.
This dish pairs wonderfully with creamy mashed potatoes, buttered noodles, or steamed vegetables to soak up the delicious gravy. Enjoy your meal!
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but make sure to thaw them completely before cooking. Thaw them in the refrigerator overnight or use the microwave’s defrost setting if you’re short on time. Pat them dry before seasoning for the best sear.
What Can I Substitute for the White Wine?
If you prefer not to use wine, you can replace it with an equal amount of chicken broth or vegetable broth. A splash of vinegar or lemon juice can add brightness if you want to mimic the acidity of wine.
How Long Can I Store Leftovers?
Leftover pork chops with gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to keep the gravy nice and creamy.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the gravy ahead of time and store it in the fridge for up to 2 days. Just reheat it when you’re ready to serve, and then cook the pork chops fresh right before serving to ensure they remain juicy and tender.
