These juicy pork chops are covered in a rich mushroom and shallot gravy that makes every bite a treat. Perfect for a cozy dinner, they are quick to cook and packed with flavor!
Honestly, who could resist that tasty gravy? I like to serve these with mashed potatoes to soak up all the goodness. Trust me, you’ll be going back for seconds! 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are juicier, but boneless works great, too! If you’re looking for a leaner option, consider using chicken breasts as a substitute. Just adjust the cooking time, as they cook faster than pork.
Mushrooms: I like using cremini mushrooms for their deep flavor, but white button mushrooms are perfect, too. If you’re feeling adventurous, try shiitake or portobello mushrooms for a unique taste!
Shallots: They add a mild, sweet flavor to the dish. If you can’t find shallots, yellow onions will do the trick. Just chop them finely and use less, since they’re stronger in taste.
White Wine: I recommend using a dry white wine for deglazing. If you want to skip the alcohol, opt for more chicken broth or even apple cider vinegar for a little tang.
Heavy Cream: This is optional but adds creaminess. For a lighter version, you could use milk or coconut milk. It’s a great dairy-free option!
How Do You Get the Perfect Sear on Your Pork Chops?
The secret to a great sear is in the prep and cooking technique. Make sure your pork chops are completely dry—that helps them get that nice golden crust! Here’s how to do it:
- Pat the pork chops dry with paper towels.
- Ensure your skillet is hot enough before adding the oil. If the oil shimmers, it’s ready.
- Don’t overcrowd the pan; give the chops space to breathe, which allows them to sear instead of steam.
- Let them cook undisturbed for about 4-5 minutes before flipping them. This helps develop a nice crust.
Following these steps will give you beautifully seared pork chops that are crispy outside and juicy inside.
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 freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons unsalted butter
For the Gravy:
- 2 cups mushrooms, sliced (white button or cremini work well)
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 cup chicken broth (preferably low sodium)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons heavy cream or half-and-half (optional, for richness)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and around 20-25 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry using paper towels. This step is crucial for getting a good sear. Season both sides generously with salt and pepper—don’t be shy, this adds great flavor!
2. Sear the Chops:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the pork chops. Sear them until they are golden brown on both sides, which should take about 4-5 minutes per side. After cooking, remove the pork chops from the skillet and set them aside on a plate.
3. Cook the Vegetables:
Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, add the sliced mushrooms and shallots. Stir them occasionally and cook until the mushrooms are browned and the shallots have softened, about 5-7 minutes. It will smell amazing!
4. Add Garlic:
Now, add the minced garlic and cook for another 30 seconds. You want it fragrant, but be careful not to burn it!
5. Deglaze the Pan:
Next, pour in the white wine (or the alternative chicken broth) to deglaze the pan. Use a wooden spoon to scrape up any tasty browned bits stuck to the bottom. Let the liquid simmer and reduce by half, which will take about 2-3 minutes.
6. Make the Gravy:
Stir in the remaining chicken broth and fresh thyme, bringing the mixture to a simmer. For those who like a thicker gravy, sprinkle the flour over the mixture and stir well to combine. Allow it to cook for 1-2 minutes to avoid the raw flour taste.
7. Return the Pork Chops:
Return the pork chops to the skillet. Make sure to spoon some of the delicious gravy over them, then cover the pan. Let everything simmer gently for 5-7 minutes or until the pork chops are cooked through, reaching an internal temperature of 145°F (63°C).
8. Finish the Gravy:
If you’d like a creamier gravy, stir in the heavy cream or half-and-half just before serving. Taste and adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Garnish your dish with a sprinkle of chopped fresh parsley. Serve these tasty pork chops with the rich mushroom and shallot gravy poured generously over the top. They pair wonderfully with mashed potatoes, rice, or a crusty loaf of bread to soak up all that delicious sauce!
Enjoy your homemade Pork Chops with Mushroom & Shallot Gravy!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While pork chops are traditional, you can also use boneless chicken breasts or turkey cutlets as alternatives. Just adjust the cooking time since they may cook faster than pork chops.
What If I Don’t Have Shallots?
No problem! You can substitute shallots with finely chopped yellow or red onions. Just use a little less since onions have a stronger flavor. Sauté them until softened to get a similar effect!
Can I Make This Recipe Without Alcohol?
Yes, you can skip the white wine! Simply use an equal amount of chicken broth or apple cider vinegar for deglazing the pan, which will still give you lots of flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave, adding a splash of broth if needed to keep the gravy nice and moist.