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Crispy Pan-Fried Pork Chops Recipe with Easy Creamy Mushroom Gravy

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This recipe delivers crispy, juicy pan-fried pork chops paired with a rich and silky creamy mushroom gravy. It’s quick, easy, and perfect for comforting weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 8 oz cremini or white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream (or half-and-half or full-fat coconut milk for dairy-free)
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

  1. Pat the pork chops dry with paper towels. In a shallow bowl, combine flour, salt, pepper, garlic powder, and smoked paprika. Dredge each pork chop in the flour mixture, shaking off excess. Let rest for 10 minutes to set the coating.
  2. Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Wait until butter melts and foams but does not brown.
  3. Add pork chops to the skillet, leaving space between them. Cook for 4-5 minutes per side (8-10 minutes total) until golden brown and cooked through (internal temperature 145°F). Reduce heat to medium-low after searing if chops are thick.
  4. Transfer pork chops to a plate and tent loosely with foil to rest while making the gravy.
  5. In the same skillet, melt remaining 1 tablespoon butter over medium heat. Add sliced mushrooms and cook for about 5 minutes until softened and browned.
  6. Add minced garlic and thyme; cook for 1-2 minutes until fragrant.
  7. Pour in chicken broth and Worcestershire sauce (if using), scraping up browned bits. Simmer for 4-5 minutes to reduce slightly.
  8. Lower heat and stir in heavy cream. Simmer gently for 3-4 minutes until gravy thickens. Adjust seasoning with salt and pepper.
  9. Serve pork chops topped with creamy mushroom gravy. Garnish with fresh thyme if desired.

Notes

Pat pork chops dry before dredging to ensure crispiness. Use medium heat to avoid burning the coating. Rest pork chops after cooking to keep them juicy. For gluten-free, substitute all-purpose flour with almond or rice flour. For dairy-free gravy, use coconut milk thickened with cornstarch. Avoid flipping pork chops too often to develop a good crust.

Nutrition

Keywords: pork chops, pan-fried pork chops, creamy mushroom gravy, easy dinner, crispy pork chops, skillet recipe, comfort food

Find it online: https://chrisfeasts.com/crispy-pan-fried-pork-chops-recipe-with-easy-creamy-mushroom-gravy/