Pork with Mushroom Gravy

This dish takes only thirty minutes to make and it’s full of flavor! I love pork chops, and this mushroom gravy compliments the meat so well. I usually make mashed potatoes with this dinner, and top those with the gravy as well!

 

 

 

 

Here’s what you’ll need:

  • 4 1/2 -inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 12 ounces cremini or white mushrooms, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 bunch scallions, whites sliced, greens cut into 2-inch pieces
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-fat sour cream
  • 3/4 cup chopped fresh parsley

Directions:

  1. Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour.
  2. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
  3. Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes.
  4. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes.
  5. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
  6. Stir in the scallion greens and parsley.  Pour over pork and, if you like, mashed potatoes.

Serve with mashed potatoes and your favorite vegetable, and enjoy!

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