Meals · Skillet & sheet-pan mains
Smothered pork chops with mushroom gravy
Seared pork chops simmered under a generous blanket of browned mushrooms and onions in a savory cream gravy with mustard and thyme. It has all the depth of the Southern classic with no flour in the pan, and tastes even better the next day.
- Time
- 50 min (15 prep + 35 cook)
- Servings
- 4
- Per serving
- 527 kcal
- Protein
- 50 g
Ingredients
- 4 boneless chops, 3/4 inch thick (1 3/4 lb) center-cut pork chop
- 3/4 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp olive oil
Gravy
- 1 tbsp butter
- 12 oz mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 tsp xanthan gum
- 1 1/4 cups chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 2/3 cup heavy cream
- 2 tbsp fresh parsley, chopped
Steps
- Pat the chops dry and season with the salt, pepper, paprika and garlic powder.
- Heat the oil in a large, deep skillet over medium-high heat and brown the chops 3 minutes a side. Lift onto a plate (they will finish in the gravy).
- Lower the heat to medium, melt the butter, and add the mushrooms and onion. Cook 10–12 minutes, stirring often, until the mushrooms have browned and the onion is soft and golden. Add the garlic for 30 seconds.
- Whisk the xanthan gum into the room-temperature broth so it dissolves without lumps. Pour it over the vegetables, add the Dijon and thyme, and scrape up the brown bits. Simmer 4 minutes.
- Stir in the cream, nestle in the chops with their juices, and simmer gently, uncovered, for 6–8 minutes, turning once, until the chops reach 145°F. Rest 3 minutes in the pan off the heat, with the gravy spooned over, then scatter with parsley. Keeps 4 days in the fridge and reheats gently at half power.
Good to know
What goes with it?
Cauliflower mash or a heap of green beans will take up all that gravy.
Can I add bacon?
Yes: crisp 2 slices in the pan before the chops, use the fat in place of the oil, and crumble the bacon over at the end.
Per
- Calories
- 154
- Protein
- (39%)
- 15 g
- Fat
- (55%)
- 9 g
- Carbohydrates
- (6%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 267 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2109 kcal goes into the pot and 1749 g of ingredients comes out as about 1374 g of food: 154 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.