Pork Chops with Mushroom Gravy
Made in one skillet, these rich and creamy Pork Chops with Mushroom Gravy come together in just 30 minutes.
gravy, mushrooms, pork chops
bone-in or boneless
all purpose flour
fresh thyme, stems removed
flat leaf parsley, chopped
Pat pork chops dry and season generously with kosher salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium-high heat.
When butter is melted, add pork chops and sear on each side for about 5 minutes (less if you are using boneless pork chops). Remove from pan.
Using same pan and renderings from the meat add mushrooms and onions and cook until golden brown and caramelized. Add a little more oil if pan becomes too dry.
Add flour and stir to coat. Cook 1-2 minutes.
Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickened.
Add salt and pepper to taste.
Place pork chops back in the pan and cover with gravy. Allow to heat through.
Plate and spoon gravy over pork chops to serve. Optional: Garnish with fresh thyme and parsley.