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Pork Chops and Mushroom Gravy

 Pork Chops and Mushroom Gravy
These golden brown pork chops are tender and moist after cooking in a savory gravy.
6 ServingsPrep: 20 min. Cook: 15 min.


  • 6 boneless pork loin chops (6 ounces each)
  • 6 tablespoons butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons lemon juice
  • 1 medium onion, chopped
  • 1 small garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 3/4 cup white wine or beef broth
  • 1 teaspoon browning sauce, optional


  • In a large skillet, brown pork chops in 2 tablespoons butter for 2-3
  • minutes on each side. Remove and keep warm.
  • Toss mushrooms with lemon juice. In the same skillet, saute the
  • mushrooms, onion in remaining butter until tender. Add garlic; cook
  • 1 minute longer.
  • Stir the flour, salt and tarragon into the skillet until blended.
  • Gradually stir in the 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

2 of 2

Pork Chops and Mushroom Gravy (continued)

Directions (continued)

  • thermometer should read 145°; medium, 160°). Let stand 5
  • minutes before serving.
  • Yield: 6 servings.
Nutritional Facts: 1 pork chop with 1/2 cup gravy equals 401 calories, 22 g fat (11 g saturated fat), 113 mg cholesterol, 907 mg sodium, 9 g carbohydrate, 1 g fiber, 36 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now