These pork chops are tasty and juicy, topped with a rich mushroom and shallot gravy that brings everything together. It’s a comforting dish that’s perfect for dinner!
I love getting those crispy edges on the pork chops while the gravy adds a nice, cozy touch. Serve it with mashed potatoes, and you’ve got a meal that feels like a warm hug! 😊
Key Ingredients & Substitutions
Pork Chops: Boneless chops are ideal for even cooking. If you need a substitute, you can use bone-in chops for a more flavorful result or even chicken breasts if you prefer poultry.
Mushrooms: Cremini mushrooms are my favorite for their rich flavor, but white mushrooms work well too. You can swap them for button mushrooms or even use portobello for a meaty texture.
Shallots: Shallots add a sweet, mild onion flavor, but you can use yellow onions if needed. Just remember that onions have a stronger taste, so you may want to use a bit less.
White Wine: If you’re not cooking with alcohol, you can replace the wine with extra chicken broth or a splash of vinegar mixed with water. This will keep the flavor nice and vibrant.
Heavy Cream: For a lighter version, you can swap heavy cream for milk or even omit it if you want. If you like a creamier sauce without the calories, you can use Greek yogurt, but mix it in off the heat to avoid curdling.
How Do You Get Perfectly Seared Pork Chops?
Getting your pork chops perfectly seared is key to a delicious meal. Here are some tips to help you succeed:
- Use a heavy skillet to retain heat and ensure even cooking.
- Make sure your oil is hot before adding the pork chops—look for a shimmer on the surface.
- Don’t overcrowd the pan; cook in batches if needed, allowing each chop to get a nice sear.
- Let the pork chops rest after cooking. This keeps them juicy as the juices redistribute.
Follow these steps, and you’ll have tender, flavorful pork chops topped with that delightful gravy every time!
How to Make Pork Chops with Mushroom & Shallot Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon unsalted butter
For the Mushroom & Shallot Gravy:
- 8 ounces cremini or white mushrooms, sliced
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon all-purpose flour
- 2 tablespoons heavy cream (optional for creamier sauce)
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes in total. You’ll spend around 10 minutes preparing the ingredients and about 20 minutes cooking the pork chops and the gravy. It’s an easy and quick recipe to bring some comfort to your dinner table!
Step-by-Step Instructions:
1. Season and Sear the Pork Chops:
Begin by generously seasoning the pork chops with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add in the pork chops. Sear them for about 4-5 minutes on each side, until they are golden brown and cooked through. You can check if they are done by using a meat thermometer, aiming for 145°F (63°C). Once cooked, remove the pork chops from the skillet and set them aside on a plate. Cover them loosely with foil to keep warm.
2. Cook the Mushrooms and Shallots:
Now, reduce the heat to medium. Add unsalted butter to the skillet with the remaining oil. When the butter has melted, toss in the sliced mushrooms. Stir occasionally and cook for about 5-7 minutes until they become browned and softened. Next, add in the chopped shallots and minced garlic. Cook everything together for another 1-2 minutes until the shallots are fragrant and soft.
3. Thicken the Gravy:
Sprinkle the flour over the mushroom and shallot mixture, stirring constantly for about 1 minute. This helps cook the flour and will thicken your gravy. Slowly pour in the white wine (if using) while stirring to deglaze the pan, making sure to scrape up any tasty brown bits stuck to the bottom of the skillet. Let the wine reduce for about 1-2 minutes.
4. Finalize the Gravy:
Add the chicken broth and thyme to the pan, stirring well. Let the gravy simmer for about 5 minutes to thicken slightly. If you’d like a creamier sauce, stir in the heavy cream and season with salt and pepper to taste.
5. Combine and Serve:
Return the pork chops to the skillet, placing them in the gravy while spooning some of the sauce over them. Let the chops warm in the gravy for 2-3 minutes. Finally, sprinkle fresh parsley over the top before serving.
Serve these juicy pork chops with the mushroom and shallot gravy spooned generously on top. They go perfectly with creamy mashed potatoes or buttered noodles for a comforting meal. Enjoy! 🌟
Can I Use Bone-In Pork Chops Instead of Boneless?
Absolutely! Bone-in pork chops will provide even more flavor. Just adjust the cooking time slightly, as they may take a bit longer to cook through. Aim for an internal temperature of 145°F (63°C).
What If I Don’t Have Shallots?
No worries! You can substitute shallots for a small onion or a few green onions. Onions have a stronger flavor, so consider using a bit less or cooking them longer to mellow the taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth to the gravy if it thickens too much.
Can I Make This Dish Without Wine?
Yes, you can! Simply replace the wine with extra chicken broth or a splash of apple cider vinegar mixed with water for acidity. This will keep the sauce flavorful without the alcohol.
