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Thick-cut Pork Chops with Mushroom Pan Gravy

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Thick-cut Pork Chops with Mushroom Pan Gravy
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Servings: 2
Recipe by: Rae


1 cup hot tap water
1 TBSP Brown Sugar
2 TBSP Kosher Salt
1 tsp Granulated Garlic
2 Cups Cold Water
2 Pork Chops 2 inch thick
1 TBSP Cooking Oil
1 tsp Fresh Ground Black Pepper
1 small Yellow Onion, finely diced
1 clove Garlic, minced
1/2 lb Mushrooms, thinly sliced
1 TBSP Butter, unsalted
2 TBSP Flour
1 cup Chicken Broth
2 TBSP Heavy Cream
1/4 tsp Red wine Vinegar
Salt & Pepper to taste


1. Preheat the oven to 400 degree F.

2. Dissolve the brown sugar, Kosher salt and granulated garlic in the hot tap water. Add the cold water. Submerge the chops in the brine and refrigerate 45 minutes.

3. Dry the pork chops with paper towels and season with fresh ground pepper.

4. Heat the oil in an oven proof skillet until it begins to smoke lightly. Carefully add the chops to the pan and sear for 2-3 minutes. Turn over and sear the other side 2-3 minutes. Turn each chop in the side and sear all around. Put in the 400 degree oven for 15-20 minutes or until it reaches 140 degrees F internal temperature.

5. Remove chops, cover with foil and let rest while you prepare the gravy.

6. Heat the pan you cooked the pork in to medium high, add the onions, garlic and mushrooms and cook til wilted, about 3 minutes.

7. Add the butter and allow to melt. Stir in the flour and reduce heat to low, cook 3 minutes. Stirring constantly

8. Stir in the broth and continue stiring until the gravy thickens, about 2-3 minutes.

9. Add the cream and vinegar. Taste and season with Salt & Pepper to taste.

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