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Pork Chops and Mushroom Gravy

These golden brown pork chops are tender and moist after cooking in a savory gravy.
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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 thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.
Nutrition Facts
1 each: 401 calories, 22g fat (11g saturated fat), 113mg cholesterol, 907mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 36g protein.

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Reviews

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Average Rating:
  • Natasha
    Mar 2, 2018

    My hubby and I like this recipe. It's pretty easy to make although I wish the sauce were thicker.

  • wgball
    May 23, 2015

    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.

  • TNbluffbaker
    May 19, 2014

    I used canned mushrooms, 1/2 cup onion and omitted the tarragon. It was good, but my family prefers a milk based gravy.

  • angelasandoval
    Mar 28, 2012

    This was good but the tarragon flavor didn't really seem to stand out. For a pork with mushroom sauce, we prefer https://www.tasteofhome.com/recipes/Mushroom-Pork-Tenderloin-2

  • zinnia94
    Apr 15, 2011

    My family loves this recipe! It is also very good with thyme substituted for the tarragon.

  • tandem00
    Feb 8, 2010

    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"