Pork Chops With Mushroom Gravy

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 1/2 -inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 12 ounces cremini or white mushrooms, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 bunch scallions, whites sliced, greens cut into 2-inch pieces
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-fat sour cream
  • 3/4 cup chopped fresh parsley
  • Cornbread, for serving (optional)
Directions

Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.

Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.

Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

Per serving: Calories 362; Fat 21 g (Saturated 7 g); Cholesterol 97 mg; Sodium 361 mg; Carbohydrate 9 g; Fiber 1 g; Protein 31 g

Photograph by Christopher Testani


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4.7 3
Loved it! Healthy, light, simple dinner. item not reviewed by moderator and published
Good base recipe, it's a little bland on it's own. Add some spices and it would be great item not reviewed by moderator and published
Yum! We aren't scallion fans so I omitted them, but I forgot the parsley and didn't have any chicken broth so we used beef broth, and this was still fantastic! I really enjoyed it. My husband didn't say much but he didn't complain either, so that's a usually a good sign! Can't wait to have the leftovers for lunch today after they've been sitting in the gravy overnight. I'll make these again, for sure! item not reviewed by moderator and published

This recipe is featured in:

Easy Comfort Food Recipes