Save on Pinterest

Pork Chops with Mushroom Gravy

Meet the Cook: Based on the "moist meat" method of preparation my grandmother used, this gets passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes, peas and cranberry sauce. My husband and I have two grown children and four grandchildren. -Nancy Schilling, Berkeley Springs, West Virginia
  • Total Time
    Prep: 25 min. Cook: 1-3/4 hours
  • Makes
    4 servings


  • 1/2 cup all-purpose flour, divided
  • 1/2 cup seasoned bread crumbs, divided
  • 4 pork chops (1/2 inch thick)
  • 2 tablespoons canola oil
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 3 cups water
  • 2 tablespoons beef bouillon granules
  • 1 teaspoon browning sauce, optional
  • 2 bay leaves
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup cold water


  • In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat.
  • In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°.
  • Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops.

Recommended Video