This Pork Chop Gravy is a warm and tasty dish that features juicy pork chops smothered in a rich, creamy sauce. It’s perfect for those cozy nights when comfort food calls!
I love serving this with mashed potatoes to soak up all that tasty gravy. Just don’t forget to have some extra napkins handy—things might get a bit saucy! 😄
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are best for flavor and moisture. You can use boneless chops, but they may cook faster, so watch them closely!
Onions: A small onion adds sweetness and depth. If you have scallions or shallots, they can work as a substitute for a different flavor profile.
Mushrooms: Adding mushrooms is optional but gives a nice texture. If you don’t like them, feel free to skip or use a different veggie like spinach.
Chicken Broth: If you have pork broth, that’s great! If not, vegetable broth can work in a pinch, just keep in mind it’s milder in flavor.
Cream: Heavy cream makes the gravy rich and thick. You could use half-and-half or even a non-dairy milk thickened with cornstarch if you prefer a lighter option.
How Do I Achieve a Perfectly Golden Brown Crust on Pork Chops?
Getting that beautiful crust on your pork chops is all about searing them right. Here’s how to do it:
- Make sure your skillet is hot. Heating your pan with oil until it shimmers is key.
- Don’t overcrowd the pan; cook them in batches if needed.
- Pat your pork chops dry before seasoning. This helps with the browning.
- Let them cook undisturbed for about 3-4 minutes on each side to allow the crust to form.
- Use a meat thermometer to check doneness, aiming for 145°F (63°C) for juicy chops.
These tips will help you get that lovely crust while keeping the inside tender and juicy!
Pork Chop Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 2 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Gravy:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped (optional, for extra texture and flavor)
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth (or pork broth if available)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1-2 sprigs fresh thyme (plus extra for garnish)
- Fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend roughly 10 minutes preparing the ingredients and then about 20 minutes cooking. It’s a quick and delicious meal perfect for any night!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Pat the pork chops dry with paper towels to help them sear better. Season both sides generously with salt and black pepper to enhance their flavor.
2. Sear the Pork Chops:
Heat the olive oil in a large cast iron skillet over medium-high heat until it shimmers. Carefully add the pork chops to the skillet. Allow them to sear for about 3-4 minutes on each side, until they develop a nice golden brown crust. Once done, remove the chops from the skillet and set them aside on a plate.
3. Make the Gravy:
Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and chopped mushrooms (if using) and cook for another 2 minutes until everything is fragrant and softened.
4. Create the Roux:
Sprinkle the flour over the onion and mushroom mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste; this is what will help thicken your gravy.
5. Add Liquids:
Slowly whisk in the chicken broth, making sure you scrape up any delicious browned bits from the bottom of the pan for extra flavor. Next, mix in the heavy cream and Dijon mustard (if using), and toss in the thyme sprigs for added aroma.
6. Finish Cooking:
Return the seared pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and let them simmer for about 8-10 minutes, until the pork chops are fully cooked (internal temperature should read 145°F / 63°C).
7. Adjust and Serve:
Once cooked, transfer the pork chops to serving plates, discarding the thyme sprigs. If you’d like a thicker gravy, let the gravy simmer uncovered for a few extra minutes. Taste, and adjust the seasoning with salt and pepper if necessary.
8. Serve Up:
Spoon the gravy generously over the pork chops and garnish with fresh thyme sprigs and parsley. Serve hot alongside mashed potatoes, rice, or crusty bread, and enjoy the delightful, comforting flavors!
Enjoy your tender pork chops bathed in creamy, savory gravy!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used in this recipe! Just be aware that they might cook faster, so keep an eye on them to prevent overcooking. Aim for the same internal temperature of 145°F (63°C).
What Can I Use as a Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk thickened with a tablespoon of cornstarch. For a dairy-free alternative, use coconut milk or a non-dairy cream substitute, but the flavor will vary slightly.
How Can I Store Leftovers?
Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of broth or cream to loosen the gravy if needed.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the gravy in advance! You can sear the pork chops and make the gravy, then refrigerate them separately. Just reheat the gravy gently on the stove and finish cooking the pork chops before serving for the best flavor and texture.
