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Chops with Mushroom Gravy Recipe
Chops with Mushroom Gravy Recipe photo by Taste of Home

Chops with Mushroom Gravy Recipe

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After driving my family crazy trying new recipes, I always return to this standby. These moist, comforting pork chops come out great every time. We love the rich gravy over the chops and mashed potatoes. -Loraine Van Broeck, Geneva, Illinois
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 6-8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 to 2 teaspoons paprika
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 6 to 8 boneless pork loin chops (1 inch thick)
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups milk
  • 2 tablespoons lemon juice
  • Hot mashed potatoes

Directions

  1. In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat.
  2. In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops.
  3. Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes. Yield: 6-8 servings.
Originally published as Chops with Mushroom Gravy in Taste of Home June/July 2000, p29

Light-Bodied Red Wine

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

Reviews for Chops with Mushroom Gravy

AVERAGE RATING
   (47)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (14)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 5, 2014

I am not a pork chop fan, but this recipe is fantastic. The sauce is amazing (even on mashed potatoes). The pork just falls apart in your mouth! I substitute fresh mushrooms for the canned, but otherwise follow the recipe exactly!

MY REVIEW
Reviewed Mar. 2, 2014

I made this last night for dinner and my husband and I loved it. I read the reviews first and did as another reviewer suggested and added celery salt and I added a little more lemon juice also.

My chops turned out extra tender...falling apart in your mouth tender! I served it with

garlicmashed potatoes and green beans. I decided to make garlic toast instead of dinner rolls at

thelast minute and it was very good dipped in the gravy. Will definitely be making this again!

I forgot to add that I used fresh mushrooms too, because I don't like canned ones! :-)

MY REVIEW
Reviewed Feb. 21, 2014

I made this recipe exactly as specified, and I have been cooking a long time. These were the toughest pork chops I have ever had. Ever. When I made the gravy before putting it on the chops it was nice and thick as it should be. After cooking it was a brothy mess. I have an oven thermometer, it is in working order. I cooked the chops at the correct temperature. I tested the pork with a meat thermometer, it registered at the correct temperature. I took the juices from the pan and made a batch of gravy, adding seasonings to taste. There was no flavor to this recipe, other than from the gravy I made. I took a few bites and scraped my entire plate of food into the trash because I was so disgusted. I will try to salvage this by slicing the pork chops into thin bite-sized portions and cooking in it in a crock-pot with my gravy over the pork. Sorry that my review is so harsh. This is the first bad review I have ever left on any of the cooking websites I use. Usually if I find something I don't like I don't leave a rating at all so I don't drag down the recipe's rating level. But this recipe was really deserving of a poor rating and an explanation as to why I gave it.

MY REVIEW
Reviewed Feb. 20, 2014

My husband said this recipe was a winner.

MY REVIEW
Reviewed Sep. 29, 2013

Adults liked it, kids not so much. Didn't have much flavour hot out of the oven, tasted better the next day as left overs:) Really went well with mashed potatoes, and I prefer red over green peppers. I enjoyed making this meal and will make it again.

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