Pork Chops with Mushroom Gravy

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I stole this recipe for Pork Chops with Mushroom Gravy from The Taste of Home Cookbook who stole it from Lois Chambers from Reno, NV. This is a quick entree that tastes like it cooked all day. Pork chops are browned in a skillet and set aside. Mushrooms are the main part of the gravy with onions, garlic, seasonings, beef consommé and beef broth.  The gravy is what makes this dish, it has so much flavor, you’ll want a tubful.

In a large skillet, brown 6 boneless pork loin chops (6 oz each) in 2 tablespoons butter 2-3 minutes on each side.

Remove pork from skillet; keep warm.Toss ½ lb sliced fresh mushrooms with 2 tbsp lemon juice. In the same skillet, sauté mushrooms and 1 medium chopped onion in 4 tbsp butter until tender. Add 1 small minced garlic clove; cook 1 minute longer.

Stir in ¼ cup flour, 1 tsp salt and ¼ tsp basil into skillet until blended.

Gradually stir in 1 can (10 ½ oz) beef consommé and ¾ cup beef broth, scraping up any browned bits from bottom of pan. Bring to a boil.

Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes

Let stand 5 minutes before serving the pork chops with mushroom gravy poured on top.

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Pork Chops with Mushroom Gravy

A quick weeknight meal that tastes like it was cooking all day. Beef consommé, fresh mushrooms and onions give the gravy a deep flavor in a short cooking time. This recipe calls for boneless pork chops, but you can substitute chicken if desired.

Course Entree, main dish, Pork
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Author Recipe Thief

Ingredients

  • 6 boneless pork loin chops (6 oz each)
  • 6 tbsp butter, divided
  • ½ lb sliced fresh mushrooms
  • 2 tbsp lemon juice
  • 1 medium onion, chopped
  • 1 small garlic clove, minced
  • ¼ cup AP flour
  • 1 tsp salt
  • ¼ tsp dried tarragon
  • 1 can (10 ½ oz) condensed beef broth, undiluted
  • ¾ cup white wine or beef broth
  • 1 tsp browning sauce, optional

Instructions

  1. In a large skillet, brown pork chops in 2 tablespoons butter 2-3 minutes on each side. Remove; keep warm.
  2. Toss mushrooms with lemon juice. In the same skillet, sauté mushrooms and onion in remaining butter until tender. Add garlic; cook 1 minute longer.
  3. Stir in flour, salt and tarragon into skillet until blended. Gradually stir in broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F; medium 160 F). Let stand 5 minutes before serving.

Recipe Notes

I use dried basil instead of tarragon, I’m more likely to have basil in my spice cabinet than tarragon. I use beef consommé instead of condensed beef broth, I can find consommé at the local grocery store (Campbell’s soup brand even sells it), condensed beef broth is a more specialty product (like fresh-made in-store beef broth). I also don’t use the browning sauce.