How to Make: Mushroom Gravy Pork Chops

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner and often less expensive than pork.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be homemade.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is often cheaper.

Season pork chops with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add pork chops to the skillet and cook for 4-5 minutes per side until golden brown and cooked through.

Remove pork chops from skillet and tent with foil to keep warm.

In the same skillet, add butter and melt over medium heat.

Add chopped onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Sprinkle flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes.

Slowly pour in beef broth while stirring to avoid lumps.

Add soy sauce and thyme, then bring to a simmer.

Stir in heavy cream and cook until the sauce thickens, about 3-4 minutes.

Season gravy with salt and black pepper to taste.

Return pork chops to the skillet and spoon gravy over them to coat.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens