These pork chops are juicy and flavorful, topped with a rich mushroom and shallot gravy that brings everything together. Perfect for a cozy dinner!
Who knew pork could be this fancy? 😄 I love serving these with mashed potatoes to soak up all that yummy gravy. It’s comfort food at its best!
Key Ingredients & Substitutions
Pork Chops: You can use bone-in or boneless pork chops. Bone-in tends to have more flavor, but I often go for boneless for easier slicing. If you’re looking for a leaner option, chicken breasts can work too!
Mushrooms: Cremini mushrooms are my favorite for their earthy flavor, but button mushrooms are totally fine, too. If you’re feeling adventurous, try using shiitake or portobello for a deeper flavor. Just make sure to slice them uniformly for even cooking!
Shallots: These are sweeter and more delicate than onions, which is why I love them in this dish. If you’re out of shallots, you can use a small yellow onion instead, though it will have a slightly different flavor.
Heavy Cream: This gives the gravy a nice richness, but you can swap it for half-and-half or even whole milk if you want to lighten things up. For a dairy-free option, coconut milk is a good alternative.
Thyme: Fresh thyme is best for its bright flavor, but if you only have dried thyme, it works too! Just use half the amount, as dried herbs are more concentrated.
How Do You Get the Perfect Sear on Pork Chops?
Searing pork chops helps to lock in juices and creates a delicious crust. Here’s how to get it right:
- Make sure your pork chops are at room temperature before cooking for even doneness.
- Pat them dry with paper towels; moisture will prevent a good sear.
- Use enough oil in a hot skillet and let it shimmer before adding the chops.
- Avoid overcrowding the pan, as this lowers the temperature and can lead to steaming instead of searing.
Cook the chops until they’re golden brown, checking the internal temperature for perfection at 145°F (63°C). This will result in juicy and flavorful pork chops every time!
How to Make Pork Chops with Mushroom & Shallot Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
For the Gravy:
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream or half-and-half (optional for richer gravy)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious meal will take about 30 minutes in total—about 10 minutes for prep and 20 minutes for cooking. You’ll get perfectly seared pork chops topped with a rich mushroom and shallot gravy, perfect for serving with your favorite sides!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them to sear nicely. Then, season both sides of the chops generously with salt and pepper. This simple seasoning lets the flavor of the pork shine through.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the pork chops to the pan. Sear them for about 3-5 minutes on each side, until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). When done, transfer the pork chops to a plate and cover them loosely with foil to keep warm.
3. Cook the Mushrooms and Shallots:
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Once melted, toss in the sliced mushrooms and chopped shallots. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are nicely browned and the shallots have softened. This will enhance their sweetness!
4. Add Garlic and Thyme:
Add the minced garlic and fresh thyme to the skillet. Cook everything for about 1 minute, stirring constantly, until the garlic is fragrant. This adds a wonderful aroma to the dish.
5. Make the Gravy:
Pour in the chicken broth and use a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the skillet. Let the mixture simmer for about 3-5 minutes to reduce slightly and concentrate the flavors.
6. (Optional) Thicken the Gravy:
If you like a thicker gravy, mix the flour with a tablespoon of cold water to create a slurry. Stir this mixture into the skillet. Cook for an additional 2-3 minutes until the gravy thickens nicely.
7. Add Cream (Optional):
For a richer gravy, stir in the heavy cream or half-and-half. Let it simmer for another 2 minutes to blend all the flavors together.
8. Combine:
Return the warm pork chops to the skillet, spooning the mushroom gravy over the top. Allow them to hang out in the gravy for about 1-2 minutes to soak up some flavors.
9. Serve:
Garnish the dish with freshly chopped parsley for a touch of color. Serve hot alongside your choice of sides, like creamy mashed potatoes, fluffy rice, or steamed veggies. Enjoy every delicious bite of your savory Pork Chops with Mushroom & Shallot Gravy!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While pork chops are recommended for their flavor and texture, you can also use chicken thighs or breasts if you prefer. Just adjust the cooking time as chicken may take slightly longer to cook through, aiming for an internal temperature of 165°F (74°C).
How Can I Store Leftover Gravy?
Leftover gravy can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or cream to restore its consistency.
What If I Don’t Have Heavy Cream?
If heavy cream isn’t available, you can substitute it with half-and-half or whole milk for a lighter gravy. For a dairy-free option, try using coconut milk or a non-dairy cream alternative that fits your taste.
Can I Make the Gravy Ahead of Time?
Yes, you can! Prepare the gravy ahead of time and store it in the fridge. When ready to serve, just reheat it gently and add the cooked pork chops to warm through before serving.
