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Sautéed Pork Chops with Mushroom Gravy

This dish features pork chops pan-fried until golden brown, then topped with a rich, velvety mushroom gravy. The sauce, made with sautéed mushrooms, garlic, and thyme, creates a savory and creamy final dish with a tender texture and appealing appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces pork chops preferably bone-in or boneless, about 1 inch thick
  • 2 cups mushrooms sliced (button or cremini)
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • 1 cup mushroom broth or stock can use store-bought or homemade
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large skillet or frying pan
  • Tongs or spatula
  • Knife
  • Cutting Board

Method
 

  1. Season the pork chops generously with salt and pepper on both sides.
    4 pieces pork chops
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the pork chops into the pan and sear for about 4-5 minutes per side, until they develop a golden-brown crust. Remove the chops and set aside to rest.
    4 pieces pork chops
  3. Add a tablespoon of butter to the same skillet, then toss in the sliced mushrooms. Sauté for about 5-7 minutes, stirring frequently, until the mushrooms are tender and browned. The mushrooms will release their aroma and turn a deep golden color.
    4 pieces pork chops
  4. Stir in the minced garlic and chopped thyme, cooking for about 30 seconds until fragrant. It will smell earthy and vibrant, mingling with the mushroom aroma.
    4 pieces pork chops
  5. Pour in the mushroom broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 5 minutes to reduce slightly.
    4 pieces pork chops
  6. Add the remaining tablespoon of butter to the sauce, stirring until melted and the gravy thickens to a silky, velvety consistency. Season with additional salt and pepper if needed.
    4 pieces pork chops
  7. Return the pork chops to the skillet, spooning the rich mushroom gravy over the top. Let them warm in the gravy for about 2 minutes to soak up flavors.
  8. Transfer the pork chops to plates, spooning extra gravy over them for serving. The final dish features crispy seared chops enveloped in a creamy mushroom sauce with earthy aroma and inviting appearance.

Notes

For extra richness, add a splash of cream to the gravy just before serving.