Who doesn’t love pan seared pork chops in mushroom gravy? The brine tenderizes the chops and keeps them moist. The chops are then smothered in thick creamy mushroom gravy. Who can resist? 

Smothered Pork Chops in Mushroom Gravy

Brine the Chops 
4 cups water
1/4 cup kosher salt
4 large bone-in, 1-inch thick, pork chops
Mix water and salt together. Place chops in a bowl. Bour brine over chops and put a plate on top of the chops to keep them submerged. Let chops sit in brine for 1/2 hour to 2 hours. (After 2 hours the meat gets spongy.) Remove the chops from the brine. Dry chops and proceed with next step of recipe (Cook the Chops.) 

Cook the Chops
4 large brined, bone-in, 1-inch thick, pork chops 
Freshly ground pepper, and garlic powder; to taste
2 tablespoons canola oil  
2 tablespoons unsalted butter
1/4 cup yellow onion, chopped
4 ounces sliced Baby Bella mushrooms
1 teaspoon dried thyme leaves
1 clove garlic, minced

Sprinkle both sides of pork chops lightly with pepper and garlic powder. (You don’t need salt because the chops are brined.) Heat oil in a large skillet over medium high heat. Brown pork chops 7 minutes per side or until internal temperature is 140ºF. Transfer cooked chops to a plate. Save drippings in skillet to make gravy.

While chops are cooking, in a second medium skillet, melt 2 tablespoon unsalted butter. Cook onions and mushrooms in second skillet with a pinch of salt until onions are transparent. Add thyme and garlic. Cook 30 seconds. Remove from heat and reserve.

Make the Gravy
Reserved drippings plus canola oil to make 1 tablespoon
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 and 1/2 cups (30% lower sodium) chicken broth
1 can cream of mushroom soup
1/4 cup buttermilk
 
Measure reserved drippings in the skillet you cooked the pork chops in. Add enough oil to the reserved drippings to make 1 tablespoon. Pour back in skillet. Leave all the bits left in the bottom of the skillet. Add 1 tablespoon butter and melt over low heat. Add 2 tablespoons all-purpose flour. Stir flour into oil and butter with a wire whisk for 2 minutes. Increase heat to medium. Gradually add chicken broth, stirring with a wire whisk until thickened. Add reserved onions, mushrooms, and any juices that have accumulated from the pork chops. Reduce heat to low. Drizzle buttermilk on top of the gravy and let it warm before stirring in (to prevent curds from forming). Taste and adjust seasonings. 

Nestle pork chops in gravy and cook on low 10 minutes. Makes 4 pork chops. Tip: Don’t be tempted to add more onions or gravy will taste like onions and not mushrooms. Enjoy!

Published in The News and Neighbor on March 1, 2023.