In a world where we are always looking to make dinner time go faster and more smooth, quick dinners are so helpful. This dinner looks like you sweated away in the kitchen, but in reality only comes together in just 35 minutes with minimal prep. Your family will love this simple pork chop recipe. The creamy gravy is smooth, flavorful, and the perfect compliment to these tender pork chops.
Storing Leftovers
Store any leftover pork chops with mushroom gravy in an airtight container for up to three days in the refrigerator. Reheat leftover smothered pork chops by putting them with the gravy in a skillet over low heat until heated through, or in the microwave at half power.
Season the pork chops. Pat them dry and season both sides with salt and pepper. Whisk the flour with the dry mustard and paprika. Press the pork chops into the flour mixture to lightly coat both sides. Reserve the leftover flour to use when making the gravy. Sear the pork chops. In a hot skillet with olive oil, cook the pork chops for about four minutes on each side. Remove them from the pan and set aside; they will finish cooking later. Sauté the vegetables. Melt the butter in the skillet, add in the onion and garlic, and cook for about three minutes. Add in the mushrooms and cook until tender. Make the gravy. Add the flour to the pan and toss the mushrooms in it. Slowly add in the beef stock and then stir in Worcestershire sauce. Cook for 10 minutes, stirring occasionally. Put it all together. Add the pork chops and cook for five more minutes, or until the pork has reached 145 degrees Fahrenheit and the gravy has thickened.
If you prefer boneless pork chops, you can still make this recipe but know that the cooking times will be shorter. To avoid overcooked pork that is dry and tough, I highly recommend using a meat thermometer. Pork chops are fully cooked at 145 degrees Fahrenheit. This is the temperature that is recommended for food safety purposes and to prevent overcooking your pork chops. This gravy gets its smooth, creamy texture by making a roux. A roux combines a fat (in this recipe, butter) and flour. Be sure to fully whisk in the flour and slowly add the beef broth. This process only takes a minute or two but isn’t one that you want to rush. If you make this smothered pork chop recipe or any of my other recipes, please leave a comment below and let me know what you think!
Mashed Potatoes or Mashed Cauliflower: Both recipes are fantastic for soaking up the extra delicious gravy that goes with this recipe. Cornbread: This simple and delicious bread pairs perfectly with this dinner recipe. Air Fryer Asparagus: This is a simple but delicious recipe and really one of my very favorite sides. Roasted Green Beans: So simple and delicious and done in just 25 minutes.
