Pork Chops in Mushroom Gravy

Pork Chops with Mushroom Gravy. Please pardon the drop on the edge of the plate. So embarrassing.

Pork Chops with Mushroom Gravy. Please pardon the drop on the edge of the plate. So embarrassing.

Now don't let the mushroom thing scare you away. Mushrooms are kind of polarizing — you love them or hate them, and there are few people who are indifferent to our little fungus friends.

Pork Chops in Mushroom Gravy from Countryside Cravings exceeded my expectations. I'm always a little wary of skillet-gravy-meat dinners because you have to get everything just right, and half the time it just involves a can of cream of something soup, but this turned out really well. The gravy was flavorful and creamy, the pork was tender and delicious. 

The original recipe suggests serving it over mashed potatoes, but I went for the spiral noodles, which ended up being the right choice. It wasn't too heavy and the noodles were a great complement to the gravy. I think serving it with mashed potatoes would be perfect when it's below 40° outside. Extreme comfort food.

The recipe calls for bone-in or boneless pork chops, but I used pork sirloin chops and cut them in half, which was enough for dinner and leftovers! I did notice, however, with the sirloin chops, the darker part of the meat took longer to cook than the lighter part, so that's something to consider if you want to use sirloin chops. 

The recipe recommends keeping the temperature to medium-low, which is really important. You'll want to raise the heat to make the chops cook faster, but you'll get them super crispy on the outside and raw in the center. Low and slow wins the race!  

The recipe recommends keeping the temperature to medium-low, which is really important. You'll want to raise the heat to make the chops cook faster, but you'll get them super crispy on the outside and raw in the center. Low and slow wins the race!  

Pork Chops in Mushroom Gravy

• 4 bone-in pork chops or 6 boneless pork chops (or two sirloin pork chops cut in half) from 1907 Meat Co.
• 3/4 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• pepper to taste
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 cups sliced baby portobello mushrooms
• 1 small onion, sliced
• 3 cloves garlic, minced (you can also use the minced garlic in a jar, which measures 1 clove to 1/2 teaspoon
• 1/4 cup all-purpose flour
• 1 1/2 cup beef broth
• 1/4 cup heavy cream

In a shallow dish, like a pie plate, combine the 3/4 cup flour, onion powder, paprika, salt and pepper. 
Heat 3 tablespoons oil in a large skillet over medium low heat. I used my cast iron, but a nonstick skillet would work well too.
Dredge the chops in the flour mixture and add to hot skillet. Cook chops until golden brown on each side and juices run clear. Remove from skillet and set aside. 
Melt butter in skillet and add mushrooms and onions. Cook until tender and add the garlic. Season with salt and pepper and cook until fragrant. 


Add 1/4 cup flour (I used what was left of the dredging flour mixture and it was really good!) and stir to combine with mushrooms and onion.
Slowly stir in broth and cream, scraping the bottom of the pan as you go. Bring to a simmer and add the pork chops back in. Reduce to low heat and simmer for a few minutes. 

Note to self: get a bigger cast iron skillet. 

Note to self: get a bigger cast iron skillet. 


Serve over mashed potatoes, pasta, rice, basically your choice of carb. 
To act like you're being healthy, add some kind of green vegetable! 

Now if you'll excuse me, I'm going to go demolish the rest of my leftovers. 


Sally Asher is the Communications Coordinator at 1907 Meat Co.