Pork Chops with Mushroom Gravy

Pork Chops with Mushroom Gravy are golden brown, tender, moist chops served in a savory gravy. Try this one!

6 6 oz. boneless pork loin chops

6 Tbsp. butter, divided

1/2 lb. sliced fresh mushrooms

2 Tbsp. lemon juice

1 medium onion, chopped

1 small clove garlic, minced

1/4 cup all-purpose flour

1 tsp. salt

1/4 tsp. dried tarragon

1 10.5 oz. can condensed beef broth, or homemade recipe here

3/4 cup white wine or beef broth

1 tsp. browning sauce, optional

In a large skillet, brown pork chops in 2 Tbsp. butter 2-3 minutes on each side. Remove, keep warm.

Toss mushrooms with lemon juice. In the same skillet, saute mushrooms and onion in remaining butter until tender.

Add garlic and cook 1 minute longer. Stir flour, salt and tarragon into skillet until blended.

Gradually stir in broth, wine and if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil.

Return chops to skillet. Reduce heat, cover and simmer for 10-15 minutes or until meat reaches 165 degrees on a thermometer.

Serve with Crispy Parmesan Potatoes  and Baked Apples.

Serves 6

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