Baked pork chops and gravy is a comforting family dinner featuring thick and juicy pork chops simmered in a creamy mushroom gravy.
Gather the family around the dinner table, because no one is going to want to miss this hearty meal! My baked pork chops with gravy recipe is pure stick-to-your-ribs comfort food. Tender pork chops are pan-seared then baked with a thyme-infused brown gravy to juicy perfection.
Ingredients & Substitutions
- Olive oil - Butter can be substituted.
- Thick pork chops - Boneless pork chops, or bone-in pork chops can both be used.
- Salt and black pepper
- Sliced mushrooms
- Butter
- All-purpose flour
- Chicken broth - Beef broth can be substituted for a richer gravy.
- Worcestershire sauce
- Fresh thyme sprig - Fresh sage or rosemary would be great substitutions.
How to make it
To make my baked pork chops with gravy recipe, first season the raw pork chops with salt and black pepper on each side.
Set a tall-sided 12" skillet over medium-high heat on the stovetop. Then add a generous swirl of oil and place the chops in the skillet. Sear for a couple of minutes per side, until golden brown. Then remove the pork chops and set aside.
Place the sliced mushrooms in the skillet and saute until tender, then set aside.
Reduce the stovetop to medium-low heat and add butter to the large skillet. Once the butter has melted, whisk in the flour and continue to cook while whisking for two minutes.
Form the gravy by slowly adding the chicken broth a couple of splashes at a time, while whisking, until all of the liquid has been added. Then add Worchestershire sauce and fresh thyme to the gravy.
Set the pork chops in the gravy and add the mushrooms. Then place the oven-safe skillet in a preheated 350-degree oven for 25 minutes, or until the pork chops reach 145 degrees when tested with a meat thermometer.
Serve immediately with a side of mashed potatoes.
Storing & Reheating Leftovers
Baked pork chops and gravy are best enjoyed fresh, but can be stored in your refrigerator for up to one week when kept in an airtight container.
The pork chops and gravy can be reheated by simmering everything in a skillet on the stovetop over medium-low heat until warmed through. The gravy will thicken during this process, so you will likely need to add a few dribbles of water into the gravy to thin it out to the proper consistency, if it gets too thick.
Baked Pork Chops and Gravy
Equipment
Ingredients
- 2 tablespoons cooking oil
- 4 thick pork chops (approximately 1 ¼" thick)
- salt and black pepper to taste
- 8 ounces sliced mushrooms
- ¼ cup butter
- ¼ cup flour
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 sprig fresh thyme
Instructions
- Preheat oven to 350 degrees.
- Season the pork chops on both sides with salt and black pepper to taste.
- Set a straight-sided 12" skillet over medium-high heat on the stovetop, then add the cooking oil and sear each side of the pork chops until golden brown.
- Remove the pork chops and set aside. Add the mushrooms and continue cooking until the mushrooms have released their juices and are tender. Then set aside with the pork chops.
- Reduce the heat to medium-low, then melt butter in the skillet. Once butter has melted whisk in flour to form a roux. Continue to whisk for 2 minutes to cook out the raw flour taste.
- Slowly add the chicken broth in batches, while continuing to whisk, ensuring it is fully blended into the flour mixture before adding more. Repeat until all of the broth has been added.
- Add Worchestershire sauce and fresh thyme to the gravy, along with a pinch of salt.
- Place the seared pork chops and mushrooms in the skillet with the gravy, then bake in the oven for 25 minutes. Remove from the oven and serve immediately.
Leave a Reply