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Savory Smothered Pork Chops Recipe with Mushroom Onion Gravy and Crispy Sage

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Tender pork chops slow-cooked in a rich mushroom onion gravy, topped with crispy fried sage leaves for a comforting and flavorful one-pan dinner.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick, center-cut
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, thinly sliced
  • 8 ounces cremini or white mushrooms, sliced
  • 1/4 cup fresh sage leaves, washed and patted dry
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups low-sodium chicken broth
  • 1/4 cup heavy cream or half-and-half (optional)
  • 2 sprigs fresh thyme (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season generously with salt and pepper on both sides. Lightly dredge each chop in all-purpose flour, shaking off any excess. (Approx. 5 minutes)
  2. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering. Add the pork chops and sear until golden brown on each side, about 3-4 minutes per side. Remove chops and set aside. (Approx. 8 minutes)
  3. Reduce heat to medium and add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the sliced onions and cook, stirring occasionally, until translucent and starting to caramelize, about 8 minutes.
  4. Add the sliced mushrooms and continue to cook until mushrooms release moisture and start to brown, about 7 minutes more. (Approx. 15 minutes total for onions and mushrooms)
  5. Stir in the minced garlic and fresh thyme sprigs, cooking for another 1-2 minutes until fragrant.
  6. Sprinkle 2 tablespoons of flour over the mushroom and onion mixture, stirring constantly to coat and cook out raw flour taste, about 1-2 minutes.
  7. Gradually whisk in 2 cups chicken broth, scraping browned bits off the pan bottom. Allow gravy to simmer and thicken for about 5 minutes.
  8. Stir in 1/4 cup heavy cream or half-and-half for richness. Season with salt and pepper to taste.
  9. Nestle the pork chops back into the skillet, spoon some sauce over the top. Reduce heat to low, cover, and simmer gently for 10-12 minutes until pork chops reach an internal temperature of 145°F (63°C).
  10. While chops simmer, heat 1 tablespoon olive oil in a small skillet over medium heat. Fry fresh sage leaves in a single layer until crisp and fragrant, about 1 minute per side. Drain on paper towels.
  11. Serve pork chops hot, spooning mushroom onion gravy over the top and garnishing with crispy sage leaves.

Notes

Pat pork chops dry before searing to get a good crust. Use moderate medium-high heat to avoid burning. If gravy thickens too much, add more chicken broth to loosen. Use a meat thermometer to avoid overcooking pork chops. Fry sage leaves carefully as they crisp quickly and can burn.

Nutrition

Keywords: smothered pork chops, mushroom gravy, crispy sage, comfort food, one-pan dinner, pork chop recipe, autumn dinner

Find it online: https://jollyfork.com/savory-smothered-pork-chops-recipe-with-mushroom-onion-gravy-and-crispy-sage/