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Tuesday, April 2, 2013

Pork Chops with Mushroom Gravy

This recipe is a family favorite and we've made it many times over the years, but it has always been made with a can of Campbell's Cream of Mushroom soup.  We've really been making an effort to use less processed foods, especially those with too much salt, so when my kids requested this for dinner, I thought it was time to reinvent the recipe a bit and make the gravy from scratch. 

Homemade gravy is a snap to make and it really doesn't take very much time.  A little butter, flour and some drippings from the chops, plus a handful of sautéed mushrooms was all I needed for a flavorful, creamy sauce.  For this recipe I used Portobello mushrooms, but it would also be great with a combination of oyster or shiitake mushrooms or whatever varieties you can find at your local market.  The mushrooms add a wonderful earthy flavor to this gravy, and that is something you will never find in a can.  Enjoy!!

2 tsp  Olive Oil
1 medium  Shallot, minced
2 tsp  Minced Garlic
1 tsp  Dried Thyme
5  Boneless Center Loin Pork Chops (about 3/4-inch thick)
2 TB  Butter
8 oz  Assorted Fresh Mushrooms (Portobello, Shiitake, Oyster or a mix of all 3)
2 TB  Flour
1/2 tsp  Ground Black Pepper
3/4 cup  Chicken Stock
1/2 cup  Half and Half

In a large skillet, over medium heat, heat the olive oil until shimmering.  Add the shallot and garlic and sauté 3 minutes, until tender.

Season the pork chops with salt and pepper, increase the skillet to medium-high heat, and place the chops in the skillet.  Cook 4 - 5 minutes on each side until golden and nearly cooked through.  Transfer to a warm plate, cover with foil and keep warm.

Add the butter to the skillet, stirring to loosen any browned bits on the bottom of the skillet.  Add the mushrooms and sauté for 3 minutes until softened, then add the flour and pepper to the mushrooms and stir to blend.  Add the chicken stock and half and half, stirring constantly until the gravy is smooth and creamy.

Add the pork chops back to the skillet, including any juices that may have collected on the plate.  Turn the chops over in the gravy to coat them and blend in the juices.  Continue to cook over medium-low heat for 5 minutes.  Serve with garlic mashed potatoes and steamed veggies.

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