How do I get a really good sear on the pork?

You'll want to ensure that the pork is nice and dry so you can get a good sear. You can read more about why you need a dry surface to get browning here. Sear the pork chops in a hot skillet, and then set them aside. In your skillet, you will have some glorious fond. Which is french for the tasty crusty bits that are left behind in the skillet. Also known as pure flavor! You don't want to miss out on that.

Pork Chops with Creamy Mushroom Gravy

Name: Pork Chops with Mushroom Gravy
Prep time: 30 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¾ teaspoon coarse kosher salt, divided; 4 small boneless pork loin chops, about 1 ½ pound; 2 teasopoons canola oil; 1 shallot, minced; 2 cloves garlic minced; ½ teaspoon dry thyme; 1 8-ounce package mushrooms, finely diced; ½ teaspoon chopped rosemary; 2 tablespoons dry vermouth or white wine; ¼ teaspoon freshly ground pepper; 2 tablespoons flour; 1 ¼ cup reduced-sodium chicken broth; ¼ cup half-and-half

Description

This Pork Chops in Creamy Mushroom Gravy recipe is inspired by an old classic, however this one is made entirely from scratch. It’s loaded with fresh mushrooms, just a splash of half and half and ready in 30 minutes making it the perfect healthy comfort food dinner!

Ingredients

Scale

¾ teaspoon coarse kosher salt, divided
4 small boneless pork loin chops, about 1 ½ pound
2 teasopoons canola oil
1 shallot, minced
2 cloves garlic minced
½ teaspoon dry thyme
1 8-ounce package mushrooms, finely diced
½ teaspoon chopped rosemary
2 tablespoons dry vermouth or white wine
¼ teaspoon freshly ground pepper
2 tablespoons flour
1 ¼ cup reduced-sodium chicken broth
¼ cup half-and-half

Instructions

Pat pork dry with paper towels. Sprinkle ¼ teaspoon salt over pork. Heat oil in a large skillet over medium high heat. Add the pork chops and cook until just browned, 2 to 3 minutes. Flip over and cook 2 to 4 minutes longer until the bottom is browned. Set pork on a plate and tent with foil to keep warm.
Return the skillet to medium heat. Add shallot, garlic, thyme and the remaining ½ teaspoon salt. Cook, stirring constantly until fragrant and starting to brown, 20 to 45 seconds. Add mushrooms and rosemary and stir to coat with the shallot mixture. Cook, stirring often until the mushrooms have released their juices and the juices have evaporated and the mushrooms have started to brown, about 7 minutes.
Add vermouth and pepper and cook, stirring until the liquid has evaporated, 1 to 3 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and cook, stirring until the flour has dissolved into the broth. Increase heat to medium-high, and bring to a simmer, stirring often until the sauce is thickened. Add the pork back to the skillet and turn to coat in the sauce. Heat the pork, turning often, in the sauce until it is hot and just barely pink in the center, 1 ½ to 3 minutes. Transfer the pork to 4 plates. Stir the half and half into the gravy. Spoon the gravy over the pork chops.

Notes

Leftovers

Keep leftovers in a sealed container up to three days. Reheat until steaming hot in a skillet. You will need to add a little broth to thin the gravy. It can be reheated in the microwave.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 5 ounces pork and ½ cup sauce each
Calories: 361
Sugar: 4 g
Sodium: 373 mg
Fat: 18 g
Saturated Fat: 6 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 36 g

Keywords: Pork Chops and Mushroom Gravy,pork chops with healthy mushroom sauce,pork chops with cream of mushroom soup gravy