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Pork Chops with Mushroom Gravy

 Pork Chops with Mushroom Gravy
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
4 ServingsPrep: 25 min. Cook: 1-3/4 hours


  • 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


  • 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

2 of 2

Pork Chops with Mushroom Gravy (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.