Description
Juicy bone-in pork chops slow-cooked in a velvety onion and mushroom gravy until fork-tender. This comforting one-pan meal is perfect over mashed potatoes or rice!
Ingredients
Scale
- 4 bone-in pork chops (1-inch thick, about 2 lbs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ cup all-purpose flour (divided)
- 3 tbsp vegetable oil
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme leaves
- 1 bay leaf
- ½ cup heavy cream (or whole milk)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Season chops: Pat dry pork chops. Mix salt, pepper, garlic powder, and paprika; rub on both sides. Dredge in ¼ cup flour, shaking off excess.
- Sear chops: Heat oil in large skillet over medium-high. Brown chops 3-4 minutes per side until golden. Remove and set aside.
- Make gravy: In same skillet, cook onions and mushrooms 5 minutes until softened. Add garlic; cook 30 seconds. Sprinkle remaining ¼ cup flour; stir 1 minute.
- Simmer: Gradually whisk in broth, scraping browned bits. Add Worcestershire, thyme, and bay leaf. Return chops to skillet.
- Cook covered: Reduce heat to low. Cover and simmer 45-60 minutes until chops are tender (145°F internal temp).
- Finish: Stir in cream. Simmer uncovered 5 minutes until gravy thickens. Discard bay leaf. Garnish with parsley.
Notes
- For extra tender chops: Braise 90 minutes for fall-off-the-bone texture
- Gluten-free option: Use ½ cup cornstarch instead of flour
- Slow cooker method: After searing, cook on LOW 6-8 hours
- Flavor boost: Deglaze with ¼ cup white wine before adding broth
- Storage: Tastes even better next day – keeps refrigerated 3 days
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Braising
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chop + gravy
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg