Pork Chops with Mushroom Gravy
These ultra-tender pork chops are laced with an aromatic, brown sugar-based rub and baked to juicy excellence. As they cook, a quick-and-easy, savory mushroom gravy comes together on the stove. When ready to serve, the two are married together and the result is mouthwatering, caramelized pork chops under a blanket of rich mushroom gravy.
This recipe was written for the Arizona Republic.
This may look and sound fancy, but the recipe couldn’t be easier. I love this recipe because it’s not just easy, it’s also mess-free. While I love pan-seared pork chops, I have two issues with the skillet dish. First, you must work in batches to prevent crowding the pan (unless you have a restaurant-sized skillet). Second, no matter what pan you use, there’s inevitably plenty of grease splatter on the stove. With this dish, the pork chops all cook at the same time, in one pan. There’s no stove or skillet cleanup! And, while the chops are in the oven, you have time to make the gravy on the cooktop. With less mess and easy preparation, this recipe is an excellent option for any busy weeknight.
Ingredients needed for pork chops and mushroom gravy
- Pork chops. I prefer bone-in pork chops because the bone helps the meat retain moisture during cooking. If you prefer boneless pork chops, I strongly suggest you find a thicker cut, one that’s at least 1-inch thick. Thinner chops will cook very quickly in the oven, and you risk overcooking them. Choose thick-cut bone-in or boneless chops and start checking them at 12 minutes of cooking.
- Seasoning. The seasoning blend on the pork chops contains brown sugar, garlic powder, onion powder, oregano, salt, and pepper. The blend is fragrant and sweet and infuses the meat with great flavor during baking. Plus, the brown sugar caramelizes beautifully, adding a nice flavor contrast to the more savory and salty elements of the dish. If desired, you may replace the brown sugar with coconut sugar. You can also replace the oregano with Italian herb seasoning.
- Olive oil. Olive oil is used in two places – first to create a rub for the chops, and then to sauté the shallot and mushrooms for the gravy.
- Shallot and garlic. Both shallot and garlic add depth and fragranced elements to the gravy. If you don’t have shallot, you may swap in red or yellow onion. You will need about 2 to 3 tablespoons.
- Mushrooms. I prefer cremini (baby bella) mushrooms for their robust flavor, but regular button mushrooms also work. You can also use a combination of wild mushrooms, including cremini, shiitake, and oyster.
- Thyme. Fresh thyme is the classic addition to mushroom gravy because it’s woody and lemony and partners perfectly with the earthy mushrooms. I prefer fresh thyme, but if desired, you may substitute 1 teaspoon of dried thyme.
- Tamari. Tamari adds a rich, umami nuance to the gravy. If desired, you may substitute soy sauce or liquid aminos of choice.
- Broth. Beef broth transforms the sautéed mushrooms into a satiny, rich gravy. Choose regular or reduced sodium. Beef stock and beef bone broth are also fine substitutions.
- All-purpose flour. Flour is added to the mushroom mixture to thicken the broth to create a gravy. For a gluten-free option, skip the flour and dissolve 2 tablespoons of cornstarch in the beef broth before adding it the pan.
- Salt and pepper. Salt and black pepper are used in the seasoning blend for the pork chops and to season the gravy before serving.
A few tips for success
- Bring the pork chops to room temperature. To ensure the pork chops cook evenly, bring them to room temperature before cooking (as instructed below).
- Avoid overcooking the chops. Pork is a very lean meat and it’s easy to overcook. Plus, when cooking thicker chops, it can be difficult to tell when they’ve reached the ideal temperature. For that reason, use a meat thermometer and remove the chops from the oven when they reach an internal temperature of 145 degrees F. Start checking them after 12 minutes of cooking. If they are thinner than 1 inch (not recommended here), check them earlier.
- Caramelize the top of the pork chops if desired. Since I added brown sugar to the seasoning for the pork, I like to pop the chops under the broiler for added caramelization just before serving. This is optional, but it’s great for added flavor and color. Just stay close to make sure you don’t overcook the pork.
- Multitask by making the gravy while the chops cook. Since the chops cook for at least 12 minutes, and then need to rest for at least 5 minutes, you have time to make the gravy. You also have time to whip up a side dish!
What should you serve with these pork chops and mushroom gravy? I served my pork chops with roasted potato wedges and a salad, but most side dishes work well with this recipe. Great options include buttered noodles, mashed potatoes, couscous, and steamed or sauteed vegetables (green beans, asparagus, spinach, peas, broccoli, and cauliflower make complimentary options).
How to store and reheat these pork chops and mushroom gravy
Once cool, transfer the pork chops and gravy to an airtight container and refrigerate up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat the pork chops, avoid drying them out by using a baking dish and the oven. Transfer the chops to a baking dish, cover with foil and reheat in a 300-degree oven until hot all the way through. This should be 10 to 15 minutes, depending on the thickness of the chops. I do not recommend reheating the chops in the microwave as the meat will likely dry out and toughen.
Pork Chops with Mushroom Gravy
Ingredients
For the pork chops
- 4 thick-cut pork chops, bone-in or boneless, at least 1-inch thick
- 1 tablespoon brown sugar, or coconut sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons dried oregano
- Salt and black pepper
- 2 tablespoons olive oil
For the mushroom gravy
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- ½ tablespoon tamari, or soy sauce, or liquid aminos of choice
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- Salt and black pepper
Instructions
- Preheat the oven to 400 degrees F.
- To prepare the pork chops, in a small bowl, combine the brown sugar, garlic powder, onion powder, oregano, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix until blended.
- Transfer the pork chops to a baking dish or rimmed baking sheet and drizzle both sides with the 2 tablespoons of olive oil. Add the seasoning mixture and rub into both sides of the chops. Let the pork chops sit at room temperature for 10 to 15 minutes (bringing them to room temperature ensures the chops cook properly).
- Transfer the pork chops to the preheated oven and bake for 12 to 18 minutes, until an instant read thermometer reads 145 degrees F.
- While the pork chops cook, make the gravy. To make the gravy, heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 3 to 5 minutes, until soft. Add the mushrooms and cook until soft, about 5 to 7 minutes. Add the tamari, garlic, and thyme and cook for 30 seconds. Add the flour and stir to coat. Make sure raw flour is no longer visible.
- Add the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 8 to 10 minutes, until the mixture thickens, stirring frequently. Season the gravy with salt and pepper.
- When the pork chops have finished cooking, either remove them from the oven or place them under the broiler to caramelize the top (this is optional). Remove the chops from the oven and spoon some of the pan juices over top.
- Let the pork chops rest for 5 minutes before serving (this allows the juices to redistribute).
- Spoon the gravy over the pork chops and serve.