Chops with Mushroom Gravy Recipe

4.5 26 50
Chops with Mushroom Gravy Recipe
Chops with Mushroom Gravy Recipe photo by Taste of Home
Publisher Photo

Chops with Mushroom Gravy Recipe

Read Reviews
4.5 26 50
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

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 or margarine
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups milk
  • 2 tablespoon lemon juice
  • Hot mashed potatoes

Directions

In a large resealable plastic bag, combine the first four ingredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside.
In a large skillet, saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in. baking dish. In the same skillet, 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. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink. Serve with potatoes. Yield: 6-8 servings.
Originally published as Chops with Mushroom Gravy in Taste of Home June/July 2000, p29

  • 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 or margarine
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups milk
  • 2 tablespoon lemon juice
  • Hot mashed potatoes
  1. In a large resealable plastic bag, combine the first four ingredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside.
  2. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in. baking dish. In the same skillet, 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. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink. Serve with potatoes. Yield: 6-8 servings.
Originally published as Chops with Mushroom Gravy in Taste of Home June/July 2000, p29

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Reviews forChops with Mushroom Gravy

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2124arizona User ID: 845443 268521
Reviewed Jun. 26, 2017

"A great way to fix pork chop. Have plenty of mashed potatoes on hand. I'll be fixing this again!!"

MY REVIEW
SpunkeyKY User ID: 2629459 252311
Reviewed Aug. 7, 2016

"Delicious! It was a big hit. The gravy was fantastic. Defiantly a keeper."

MY REVIEW
Auntylene User ID: 18623 237003
Reviewed Nov. 9, 2015

"This is our go to comfort food recipe. The sauce is amazing on mashed potatoes or pasta."

MY REVIEW
Christa78 User ID: 7552398 73871
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
jbpar User ID: 7645480 69980
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
Catmaniacs User ID: 6226693 85673
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
KatyDid2010 User ID: 6374765 79604
Reviewed Feb. 20, 2014

"My husband said this recipe was a winner."

MY REVIEW
BossFanTwinsMom User ID: 6126450 27083
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."

MY REVIEW
Didi10 User ID: 3860301 69976
Reviewed Jan. 17, 2013

"Love this recipe. Made it several times, so quick & easy. Also used fresh mushrooms which I sauteed with pepper & onions."

MY REVIEW
sgosselin User ID: 5609628 30554
Reviewed Nov. 5, 2012

"For those that found the gravy bland, try putting a little celery salt while making the gravy. It's good for any pork roast or pork chop gravy. Just a dash or to taste to bring out the flavor. Just adding regular celery doesn't do it...It has to be celery salt. Good luck!"

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