[X]

Home > Recipes > Pork Chops with Mushroom Gravy

Pork Chops with Mushroom Gravy Recipe

Pork Chops with Mushroom Gravy Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Meet the Cook: Based on the "moist meat" method of preparation my grandmother used, this gets passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes, peas and cranberry sauce. My husband and I have two grown children and four grandchildren. -Nancy Schilling, Berkeley Springs, West Virginia

This recipe is:

Contest Winning

[X]

Rate Pork Chops with Mushroom Gravy Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pork Chops with Mushroom Gravy Recipe

Prep: 25 min. Cook: 1-3/4 hours

Yield: 4 Servings

25 105 130

Ingredients

1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 pork chops (1/2 inch thick)
2 tablespoons canola oil
1 medium onion, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
3 cups water
2 tablespoons beef bouillon granules
1 teaspoon browning sauce, optional
2 bay leaves
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup cold water

Directions

In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat.
In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°.
Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops. Yield: 4 servings.

Originally published as Pork Chops with Mushroom Gravy in Country Woman January/February 1997, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pork Chops with Mushroom Gravy

Pork Chops with Mushroom Gravy

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on May. 24, 2013 by kathleenpsmith

These pork chops were very good and tasty and gave you that "down home" feeling! Only thing I will change next time is to use more onions and to cook it a little longer to make it even more tender.

Reviewed on Apr. 15, 2011 by mama D's

these pork chops were the best I have ever tasted. The whole family totally enjoyed them. I followed the recipe as written,The only thing I did differently was not adding the bread crumbs at the end of the recipe. The gravy was thick enough and tasted fantastic. definitely a keeper recipe!

Reviewed on Apr. 10, 2011 by angelasandoval

We really enjoyed these! The chops are wonderfully tender and flavorful! The only thing I'd change next time is to replace the bread crumbs in the gravy with additional flour...the bread crumbs gave it an odd texture/thickness.