This recipe represents the ultimate comfort food for me. I grew up eating something similar, except my Mom always prepared pork chops by browning them and cooking them in a can of Campbell's Condensed Golden Mushroom Soup. I loved the savory gravy it made, and boy was it easy!

However I have a "no canned soup" rule in my kitchen in pursuit of healthier, unprocessed ingredients. All I have to do is read the mystery ingredients on the soup can label to scare me away. 

Happily, I've found that I can make even better pork chops smothered in an amazingly rich and savory mushroom gravy while using simple, good-for-you ingredients with no butter and NO CANNED SOUP! 

This recipe is so easy. With 15 minutes of prep time and a half hour of stove-top simmering, these oh-so-tender pork chops are ready to eat. The foolproof gravy is thick and flavorful. Spooned over my slow cooker mashed potatoes , it satisfies my every comfort food longing. 

Nutritional Information (for 1 pork chop with 1/2 cup gravy): 342 calories, 19.8g fat, 274mg sodium, 8.4g carbs, 1.2g fiber, 1.7g sugars, 20.9g protein. High in selenium, thiamin, vitamin B6, iron. Weight Watchers PointPlus: 8 

Step-by-step photos for making
Easy Skillet Pork Chops in Mushroom Gravy

Step 1. Assemble the ingredients:

• pork chops
• olive oil
• onion
• garlic
• mushrooms
• low sodium chicken broth
• flour
• fresh thyme
• fresh parsley
• dried oregano
• bay leaf
• salt and freshly ground black pepper

Step 2. Slice the onions and mushrooms.

view on Amazon: 7-Inch Santoku knife (my go-to for chopping tasks)

Step 3. Mince the garlic.

view on Amazon: garlic press

Step 4. Chop the fresh parsley and thyme leaves.

Step 5. Pat pork chops dry with a paper towel (because dried meat browns better); salt and pepper both sides.

view on Amazon:  salt & pepper grinders (love these!)

Step 6. Heat a large skillet, add olive oil and heat it until it shimmers, add pork chops to hot oil in a single layer and brown on one side. Then flip and brown on the other side. Remove the pork chops to a plate and set aside.

view on Amazon: 12" stainless steel skillet (my preference), 12" non-stick skillet (economical);  locking stainless steel tongs, fish (and everything!) spatula

The browned drippings in the bottom of the skillet will add important flavor and color to the gravy. So, leave them there.

Step 7. Add more oil to the pan; then add the onions and mushrooms. Stir them frequently and continue cooking until the are softened. The veggies release liquid as they cook that will soften the browned drippings on the bottom of the pan; use a spatula to scrape the browned bits and mix them with the veggies. 

Step 8. Sprinkle flour, dried oregano, and minced garlic over mushroom mixture and stir until dry flour is no longer visible (takes 30-60 seconds).  The flour coats the mushroom mixture and will make the gravy thicken later--with no lumps! This makes the gravy for this recipe easy and foolproof!

Step 9. Add the chicken broth, thyme and bay leaf; stir to combine.

Step 10. Add the browned pork chops back into the skillet mixture, cover, and simmer 30-40 mintues until a paring knife can easily be inserted into the meat. Remove the bay leaf and stir in parsley.

Step 11. Transfer the cooked pork chops to a plate and cover with foil to keep warm while the gravy thickens.

Step 12. Bring the skillet mixture to a boil and continue to cook uncovered until it thickens into a gravy consistency. This should take approx. 5 minutes.

Done! Transfer the pork chops to a serving platter, and spoon some of that awesome gravy over the top. Garnish with more chopped parsley, if you like.

Serve extra gravy on the side. You just won't believe how good it is. The recipe makes almost 3 cups of gravy. It's always been plenty for us, and we're big gravy fans.

I serve our pork chops with mashed potatoes.....and more gravy, of course. I mean, that's what makes it comfort food, right? The meat is fall-off-the-bone tender. Oh my, it is so good.

You've gotta try these pork chops with my easy slow cooker mashed potatoes. What a combo! Egg noddles are a good complement, too.

Make it ahead. This is a great dish to refrigerate or freeze to reheat later. Simply prepare the pork chops and gravy and transfer them to a lidded container to refrigerate or freeze. To reheat, return the thawed chops and gravy to a skillet, cover, and simmer on medium-low heat until heated through. Dinner is served in a jiffy!

And, that's how you make the most scrumptious pork chops and gravy with good, wholesome ingredients. I hope this easy recipe sends some comfort your way.

Make it a Yummy day!

Monica 

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Smothered Pork Chops with Mushroom Gravy

By Monica              Servings: serves 4-6

Ingredients

• 3 tablespoons olive oil, divided
• 4-6 pork chops, 1/2" to 3/4" thick
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 medium onion, halved & sliced thin
• 10 oz mushrooms, sliced (approx. 4 cups sliced)
• 1/4 cup flour
• 1/2 teaspoon dried oregano
• 3 garlic cloves, minced
• 1-3/4 cups (one 14-oz can) low sodium chicken broth
• 1 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme)
• 1 bay leaf
• 1 tablespoon minced fresh parsley

Directions

Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet.

Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate.

Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and  simmer 30-40 min. until pork is tender (a paring knife can be easily inserted with little resistence).

Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 min. If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed.

Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.)

Serve with egg noodles or mashed potatoes.

NUTRITIONAL INFORMATION (for 1 pork chop with 1/2 cup gravy): 342 calories, 19.8g fat, 274mg sodium, 8.4g carbs, 1.2g fiber, 1.7g sugars, 20.9g protein. High in selenium, thiamin, vitamin B6, iron. Weight Watchers PointPlus: 8

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