Easy Pork Chop Recipe With Creamy Mushroom Gravy
I'm not sure where I got this recipe from, but I remembered it today and after eating it again, have to share it. I forgot just how good this is. I love pork chops, and even more so I love easy pork chops. I'm always on the hunt for new pork chop recipes that don't take hours to make, and don't call for 13 obscure ingredients. I also love gravy. Rich, creamy, comforting gravy. There are certain culinary delights that carve their way into your top 10, and this is one of mine. Pair it with creamy mashed potatoes and your vegetable of choice to make it a delicious dish that feels like home and tastes like yum.
I'm going to write a hub about said creamy mashed potatoes, in case you're taking the mashed potato route, but are not a master of the potato. The gravy for these turns out as a very creamy, light-brown gravy with a taste unlike your usual 'pork chop gravy' taste. It's so good. I've never been one to keep a good recipe to myself, so here it is for your enjoyment.
1 cup of flour
2 T of onion powder
2 T of garlic powder
1 t of cayenne pepper
1 t of salt
1/2 t of freshly ground black pepper (I use regular black pepper)
4 pork chops, 3/4 of an inch thick, bone in (I usually prefer to use bone out. It tastes just as awesome)
1/4 cup of olive oil
1 cup of chicken broth
1/2 a cup of buttermilk (I never, ever buy buttermilk. It only comes in size way-more-than-I-need. To make buttermilk put one T of white vinegar into a measuring cup (1-cup, or a 2-cup glass one) and fill to the 1 cup line with milk. It doesn't matter which milk you use. I've used skim, and homogenized and both are great. Don't make the mistake I once did and use the whole cup. You only need 1/2 a cup of the finished buttermilk. Add the milk about 5 minutes before you're going to use it.)
3 or 4 mushrooms (depending on the size and your tastes), sliced
parsley - for garnish (I don't recall ever using this, but I think it would be a nice touch)
Put the flour in a shallow platter and add the next 5 ingredients. Mix with a fork to distribute evenly. (I usually put the flour and next 5 ingredients into a container, such as a small plastic container with lid so I can shake it around, have some fun being a goof, and then pour it out onto a shallow platter, 8x8 casserole dish, or even a big dinner plate. Use whatever you've got.)
Pat each of the pork chops dry with paper towel and dredge them in the seasoned flour. (For me this meant place the pork chop on a bed of seasoning and pile seasoning on top of it, pushing it in, around and all over until it's completely covered.)
Heat a large saucepan/skillet/deep frying pan over medium heat and coat with the oil. (Oh yes, the whole 1/4 cup). Lay the pork chops in the pan and fry for 3 minutes on each side until golden brown. (Check the pork chops for done-ness. If they're still too pink in the middle for your liking, reduce the heat to min-med and cook longer, turning every so often to avoid scorching them. Cook them to just before done, as later you will put them back in.) (If you go with the option of not putting them back in (see below) cook them until they're done.)
Remove the pork chops from the pan. Add a sprinkle (this is to your taste. I would say between 1 t to 1 T) of the seasoned flour mix to the pan drippings. Mix this into the drippings well, and then add the chicken broth.
Cook for 5 minutes to reduce and thicken the sauce slightly.(5 minutes-ish . You'll know when it's there.)
Stir in the buttermilk to make creamy gravy, add the mushrooms and return the pork chops to the pan, covering them with the sauce. (You can go two ways on this one. Sometimes I put them in as per the directions, sometimes I leave them out, cook the gravy until I like the consistency and pour the finished gravy over them on the plate. Totally up to you)
Simmer 5 minutes until cooked through
Season with Salt and Pepper and garnish with parsley before serving. (I've never seasoned with s&p and garnished with parsley before serving. However, if you think about it, the salt and pepper may add a nice taste so long as it's not too much, and really, parsley makes anything look better.)
As I mentioned above, this goes extremely well with mashed potatoes and a vegetable; or even salad. Or all three! My favorite vegetables of choice for this have been potatoes, long green beans and/or peas.
And Voila! An easy pork chop recipe, with creamy mushroom gravy.
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