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.

Course Main Course

Cuisine American

Keyword gravy, pork chops

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 365kcal

Author Robin Miller

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.

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