Creamy Mushroom Pork Chops

 

Prep Time: 35 minutes    
Cook Time: 50 minutes   
Total Time: 1 hour & 25 minutes
Servings: 5 people

These simple Cream of Mushroom Pork Chops take a can of soup and turn your dinner into an amazing skillet dinner. Tender juicy pork chops pan seared and then baked in a creamy mushroom sauce for a comforting weeknight dinner the whole family will love!
 

About Mushroom Pork Chops:
If you’re looking to add a gourmet flair to pork chops, you’ve come to the right place! These bone-in pork chops start with an easy dry brine which makes them tender, flavorful, and juicy. They’re seared in olive oil which gives them a golden outer crust, and they finish cooking in a delicious mushroom gravy, which is plentiful and perfect for serving over mashed potatoes.

Ingredients:

Mushrooms:

• 3 tablespoons butter
• 250 gr  mushrooms
• 5 Pork Chops
• 4 pork chops,
• Salt, to taste
• ¼ cup flour
• 3 Tablespoon olive oil

Gravy:

• 2 cups chicken broth
• 1 beef bouillon cube or 1 tsp better than bouillon
• 1 teaspoon Worcestershire sauce, can sub low sodium soy sauce
• 1/3 cup half and half
• 1 teaspoon: onion powder
• 1 teaspoon garlic powder
• ½ teaspoon: dried thyme
• 1 teaspoon mustard powder
• ¼ teaspoon dried sage
• 1/2 cup dry white wine
• 3 cloves garlic, minced
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3-4 drops Kitchen Bouquet, optional

Directions:

Prep Work:

1. Sprinkle each side of the pork chops with salt and let them sit out for 30 minutes or so. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. A light sprinkling is fine as the gravy also has plenty of flavor.
2. Cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
3. In a large measuring cup with a spout, combine the chicken broth, beef bouillon, Worcestershire sauce, half and half, and seasonings for the gravy. (1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. mustard powder, 1//2 tsp. thyme, ¼ tsp. sage.) Set aside.

Cook the Mushrooms:

1. Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.

Sear the Pork Chops:

1. Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
2. Heat olive oil in a large pan over medium-high heat. Sear 2 pork chops at a time for about 2-3 minutes per side, until nice and golden. Optional: Use kitchen tongs to hold up the pork chops and sear the fat around the outside if using bone-in. Add a splash more olive oil or decrease heat slightly as needed during searing. Set pork chops aside.
3. Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.

Make the Gravy:

1. Add the wine and garlic to the same skillet over medium heat. Let it reduce and bubble gently until reduced by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pot with the wine as it reduces.
2. Add 4 tbsp. butter and let it melt. Add 4 tbsp. flour and whisk to combine with the butter. Continue to whisk for about 2 minutes, until you can no longer smell the flour.
3. Add the chicken broth mixture in small splashes, whisking continuously to incorporate. Don’t add it too quickly or the roux will break and the sauce won’t be as thick.
4. Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
5. Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.

Finish the Meal:

1. Add the pork chops back to the skillet and spoon the sauce on top.
2. Cover and let the pork chops cook for 10 minutes. If possible, use kitchen tongs to flip them halfway through.
3. Add the mushrooms back to the skillet and cover. Turn off heat and let the pork rest in the skillet for 5 minutes. Ensure the middle is 145° prior to serving.
4. Serve with mashed potatoes and roasted carrots.

Tips & Notes:

Mushrooms:

• I like to buy mushrooms that are already sliced, cleaned, and dried to save time. Button or Baby Bella mushrooms are good options.
• The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
• More than 250 gr  can be used, although I feel like they absorb some of the gravy even though they're not added back until the end.
• Pork Chops: I recommend bone-in pork chops as those are the most flavorful. Aim for nicely marbled meat that’s 1 to 1.5 inches thick for juiciest results.
• Wine: Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
• Sodium Control: To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium Worcestershire sauce. 
• Crock Pot Method: Cook the mushrooms and sear the pork chops as outlined, set aside, and prepare the gravy. Transfer the gravy and pork chops to the slow cooker and cook on low for 7-8 hours. Refrigerate the mushrooms in an airtight container and stir them in before serving.
• The prep work above can be done 2 days ahead before cooking it in the slow cooker.
• Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These pork chops do freeze well for future meals.

Nutrition:

Serving: 1serve, Calories: 582kcal, Carbohydrates: 18g, Protein: 36g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 795mg, Potassium: 1038mg, Fiber: 2g, Sugar: 3g, Vitamin A: 606IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 2mg