The Best Mushroom Gravy Pork Chops
Delicious and fried, thin sliced pork chops stewed in a made-from-scratch creamy mushroom gravy sauce.
Ingredients
- 6-8 thin sliced pork chops
- 2 Tbs butter or oil for frying
Seasoning Mix
- 1 Tbs paprika
- 1 Tbs garlic powder
- 1 Tbs Onion powder
- 1 Tbs sage
- 1 Tbs salt
- 1 Tbs black, red or white pepper
Gravy
- 8-10 mushrooms, diced or sliced
- 2 medium yellow onions
- 1/4 Cup a/p flour
- 2 - 4 Cup liquid- use any combo of milk, cream, half n half water, broth etc. dairy will make a richer gravy,
- 4 Tbs butter
Instructions
Season and Fry pork chops
- Coat pork chops in oil. Add seasonings together in a small bowl, Save some for your gravy. Add seasoning to pork chops and rub to coat every pork chop. Set aside to marinate.
- Heat frying pan or skillet over medium heat. Add oil to pan.
- Fry pork chops 2-3 minutes on each side, til crispy and caramelized. Do not crowd the pan.
- Set pork chops aside in a casserole dish until all chops are cooked.
Prepare gravy sauce
- Melt butter in second pan over medium heat.
- Saute mushrooms and onions in butter until soft and caramelized. A splash of water and some salt will help them caramelize better. Add remains seasoning mix and cook for 2 minutes to release flavor.
- Add flour and stir to coat all mushroom and onions. Allow the mixture to cook of ragout 5 minutes, or until the flour is well cooked.
- Add liquid 1/2 cup at a time, thoroughly stirring each time to incorporate the liquid. Make sure there are no lumps of flour in your gravy before adding more liquid.
- When gravy is slightly more liquid that you like, add all pork chops to the gravy. Push the pork chops down into the sauce. Place a lid on the pan and turn the heat to low or simmer. Allow the pork chops to simmer for 15-30 minutes over low heat to tenderize and infuse the gravy.
- Serve with mashed potatoes and a veggie.
Notes
- Butter: Clarified butter or mix with oil if you prefer higher smoke point for searing.
- Liquid: Start with 2 cups (1 cup broth + 1 cup half‑and‑half) and add to reach desired consistency.
- Thickening: For gluten-free, use cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) instead of flour.
- Herbs: Sage and thyme work particularly well with pork and mushrooms.
- Serving size & scaling: Multiply ingredients proportionally to serve larger groups.
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