These tasty pork chops are cooked to perfection and topped with a rich mushroom and shallot gravy. It’s a cozy dish that’s sure to impress!
Who doesn’t love a dinner that feels fancy but is super easy to make? I enjoy serving these with mashed potatoes to soak up all that delicious gravy. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and juiciness due to the fat near the bone. If you prefer, you can use boneless chops or even pork loin, but adjust cooking times accordingly as they may cook faster.
Shallots: These have a milder taste than onions, adding a subtle sweetness. If you can’t find shallots, use red or yellow onions, just slice them thinner for quicker cooking.
Mushrooms: Cremini mushrooms are great for depth, but white button mushrooms work too. If you’re looking for a different flavor, try shiitake or portobello mushrooms.
Dijon Mustard: This adds a nice tang. If you’re not a mustard fan, you can avoid it or replace it with a little Worcestershire sauce for that umami flavor kick.
How Do I Achieve Juicy Pork Chops?
Getting juicy pork chops is all about the cooking technique. First, always pat them dry and season well with salt and pepper. This helps create a nice crust when searing. Here’s how to ensure they stay juicy:
- Use medium-high heat to sear the chops, locking in moisture.
- Don’t overcrowd the pan; give each chop space to brown evenly.
- Let the chops rest after cooking. This redistributes the juices for a tender bite.
Keeping an eye on the internal temperature is crucial. Aim for 145°F (63°C) for perfectly cooked pork. A meat thermometer is a helpful tool for this!
Pork Chops with Mushroom & Shallot Gravy
Ingredients You’ll Need:
For the Pork:
- 4 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
- 3 shallots, finely chopped
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1/4 cup dry white wine or chicken broth
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional for depth)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes prepping and seasoning the pork chops, then around 20 minutes cooking them to delicious perfection while making the rich gravy. Quick and impressive!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them brown nicely. Generously season both sides with salt and pepper so each bite is full of flavor.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, carefully add the pork chops. Sear them until golden brown, generally about 4-5 minutes on each side. Once cooked, remove the pork chops from the skillet and set them aside on a plate. Cover them with foil to keep warm.
3. Make the Gravy Base:
Lower the heat to medium and add the butter to the same skillet. Once it’s melted, toss in the chopped shallots. Sauté for about 2-3 minutes, until they’re softened and translucent—this adds a wonderful sweetness to the gravy!
4. Cook the Mushrooms:
Add the sliced mushrooms to the skillet with shallots. Cook them until they release their moisture and begin to brown, about 5-7 minutes. This step builds flavor and texture, making the gravy really special!
5. Add Garlic and Thyme:
Stir in the minced garlic and thyme leaves, cooking for another minute until it’s fragrant. Your kitchen will smell amazing!
6. Deglaze the Pan:
Pour in the white wine (or chicken broth) to deglaze the skillet, scraping up any tasty bits stuck to the bottom. Let it simmer until the liquid reduces by half—about 2-3 minutes.
7. Add Chicken Broth:
Add the chicken broth to the pan and bring it to a gentle simmer. Let the sauce reduce slightly for about 3-5 minutes, which will help thicken your gravy.
8. Stir in Cream:
Now, add the heavy cream and if you’d like, the Dijon mustard for extra depth of flavor. Simmer the sauce until it thickens to your liking, around 3-4 minutes. Taste it, and feel free to adjust the seasoning with salt and pepper!
9. Reintroduce the Pork Chops:
Return the seared pork chops back into the skillet, spooning the rich sauce over them. Cook for about 2-3 minutes until they’re heated through and the internal temperature reaches 145°F (63°C).
10. Serve and Enjoy:
Plate your pork chops, generously ladling the mushroom and shallot gravy on top. Garnish with fresh sprigs of thyme for a lovely touch. Enjoy the deliciousness with mashed potatoes, roasted veggies, or buttery egg noodles for the perfect meal!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can be used, but be aware that they may cook faster than bone-in chops. Adjust the cooking time accordingly, aiming for an internal temperature of 145°F (63°C) to ensure they stay juicy.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, coconut cream is an excellent choice, though it will add a different flavor to the gravy.
Do I Need to Use White Wine?
No problem! You can omit the white wine and replace it with more chicken broth or even apple cider vinegar diluted with a bit of water for a touch of acidity.
Can I Make This Dish Gluten-Free?
Yes! Ensure that the chicken broth and any additional sauces you use are labeled gluten-free. The recipe is naturally gluten-free as written but always double-check any packaged ingredients!