Serve this with mashed potatoes and roasted carrots for a complete family meal.
Mushroom Pork Chops
If you’re looking to add a gourmet flair to pork chops, you’ve come to the right place! These bone-in pork chops start with an easy dry brine which makes them tender, flavorful, and juicy. They’re seared in olive oil which gives them a golden outer crust, and they finish cooking in a delicious mushroom gravy, which is plentiful and perfect for serving over mashed potatoes. Let’s get it going!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side. Season each side of the pork chops with salt and let them sit out for about 30 minutes. Meanwhile, combine ingredients for the gravy. When the pork chops are ready to cook, cover them with saran wrap and pound with a meat tenderizer. Pat dry, and dredge in flour. Sear 2 at a time in olive oil until golden brown, about 2-3 minutes per side. Set aside. Add the wine and garlic to the same skillet and reduce by half. Melt the butter and whisk in flour to make a Roux. Cook for 2 minutes to remove raw flour taste. Add gravy mixture in small splashes, whisking continuously. Bring to a gentle bubble, reduce to a simmer.
Add the pork chops back to the skillet and spoon the sauce on top. Cover and heat over medium-low heat for about 10 minutes, flipping them halfway through. Add the mushrooms and remove from heat. Let it rest in the skillet, covered, for 5 minutes. Serve with mashed potatoes and roasted carrots. Ensure the middle is 145° prior to serving.
Crock Pot Method
Cook the mushrooms and sear the pork chops as outlined, set aside, and prepare the gravy. Transfer the gravy and pork chops to the slow cooker and cook on low for 7-8 hours. Refrigerate the mushrooms in an airtight container and stir them in before serving. The prep work above can be done 2 days ahead before cooking it in the slow cooker.
Best Pork Chops to Use
Center cut, Bone-in Pork Chops – pictured below These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat. Loin Chops These may also be used, although they are a leaner cut. Boneless Chops These will work as well, although they are the leanest cut which makes them prone to becoming dry. Salt them first and let them sit to mitigate this.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These pork chops do freeze well for future meals.
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This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it! Kitchen Tongs– makes it easy to handle the pork when searing and even easier to flip individual mushroom slices as they cook. Large Measuring Cup with a Spout– Easy to combine the gravy ingredients and pour it in splashes without spilling. Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
