- 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 on both sides. Remove and keep warm. Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion and garlic in remaining butter until tender.
- Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and browning sauce if desired, scraping up any browned bits from bottom of pan. Return chops to skillet; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. Yield: 6 servings.
Reviews forPork Chops and Mushroom Gravy
"Made this recipe in the morning so my hubs would have something for dinner since he works Noon-8PM. One thing to make sure of - use a very large skillet, the biggest you have otherwise your chops do not get braised in the liquid. I didn't have white wine, so I used broth and the one thing that came to mind with the gravy is that you could taste the beef in the gravy. I also used fresh squeezed lemon juice, since the recipe didn't specify fresh or the bottled kind. I would maybe use a chicken or vegetable broth in place of the beef, however, it was still delicious all the same."
"I used canned mushrooms, 1/2 cup onion and omitted the tarragon. It was good, but my family prefers a milk based gravy."
"My family loves this recipe! It is also very good with thyme substituted for the tarragon."
"I made this last week and had some leftovers and it was better 2nd time around. My husband loves it. He said it was a "keeper""