Easy, tasty pork chops served with a hearty mushroom gravy.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 3 to 5 minutes per side. Transfer to a baking dish.

  • Bake in the preheated oven chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  • Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium heat. Add mushrooms, shallot, and garlic and saute until mushrooms are crisp-tender, about 5 minutes.

  • Whisk 1/2 cup chicken broth and flour together in a small bowl until a smooth, thin paste forms. Slowly add flour paste to the mushroom mixture, stirring to combine. Add remaining 1 1/2 cups broth, wine, and bouillon cube. Reduce heat to medium-low and cook until thickened and bubbly, 5 to 10 minutes. Add parsley, salt, and pepper. Serve over pork chops.

Nutrition Facts

304 calories; protein 27.3g; carbohydrates 8.9g; fat 16g; cholesterol 84.9mg; sodium 953.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2019
Excellent as written! Honestly I thought cooking the chops in butter on the stove and then baking them for 25 minutes longer would result in completely over-cooked chops but they were perfect. The gravy took me longer than directed but I am gravy challenged so that might have been my fault. Regardless, the gravy was rich and flavorful and complimented the chops perfectly. Excellent recipe and 5 stars all the way! Read More
(9)

Most helpful critical review

Rating: 3 stars
04/07/2020
First time I made this I followed the recipe exactly as written. It was... meh. It lacked flavor. But, seeing the potential I just made it again with a few changes. First, I seasoned the meat w/ salt, pepper, cajun seasoning and browned the chops in the skillet. Pulled the chops, added the garlic, shallots, mushrooms and 1tbsp of butter. Cooked a couple minutes, then added the white wine (probably 1/3 cup). Once the pan was deglazed, added the broth and bouillon. I did add a little cornstarch to thicken it up. Oh yea! Flavor town! Seasoning the meat before cooking made all the difference. Read More
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2019
Excellent as written! Honestly I thought cooking the chops in butter on the stove and then baking them for 25 minutes longer would result in completely over-cooked chops but they were perfect. The gravy took me longer than directed but I am gravy challenged so that might have been my fault. Regardless, the gravy was rich and flavorful and complimented the chops perfectly. Excellent recipe and 5 stars all the way! Read More
(9)
Rating: 5 stars
01/06/2020
Family loved it made exactly as stated! I will add this to my arsenal! Read More
Rating: 5 stars
01/14/2020
So I decided to double the (sauce) recipe since I usually always say "I wish there was more sauce!" and still only used 4 (somewhat large) bone-in pork chops. Apparently doubling the sauce was not necessary; however I now have enough sauce to freeze so that next time I only need to brown and bake the pork chops. The only changes made were not using white wine since I was out of it (just subbed with some beef broth). I do like my sauce pretty thick so I used more flour/broth mixture for thickening. And as I always do added twice the amount of mushrooms...because you can never have enough mushrooms! Read More
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Rating: 5 stars
01/09/2020
The mushroom gravy was excellent. I decided to overnight brine the chops in vegetable broth brown sugar kosher salt black peppercorns and ice and then grill them instead of baking. The brine added a great flavor to the chops and kept them moist during thg he grilling phase. Read More
Rating: 3 stars
04/07/2020
First time I made this I followed the recipe exactly as written. It was... meh. It lacked flavor. But, seeing the potential I just made it again with a few changes. First, I seasoned the meat w/ salt, pepper, cajun seasoning and browned the chops in the skillet. Pulled the chops, added the garlic, shallots, mushrooms and 1tbsp of butter. Cooked a couple minutes, then added the white wine (probably 1/3 cup). Once the pan was deglazed, added the broth and bouillon. I did add a little cornstarch to thicken it up. Oh yea! Flavor town! Seasoning the meat before cooking made all the difference. Read More
Rating: 5 stars
01/09/2020
I used boneless pork chops and pounded them out they did not go in the oven turned out perfect Read More
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Rating: 3 stars
01/27/2020
Cook exactly as the recipe said. The sauce and mushrooms were delicious but the pork chops had no flavour. Not even the sauce could help them Read More
Rating: 5 stars
01/09/2020
I loved this recipe. I did use a package of dry mushroom gravy with the wine and water but no flour. Also I used a chicken boullion cube instead of broth! Will definitely make again! Wish I took a pix! Read More
Rating: 5 stars
01/09/2020
Used white button mushrooms it s what I had on hand turned out very good. Good flavor nice presentation. Read More
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