Pork chops have always been a hearty dinner, but today’s Pork Chops and Gravy takes this tasty meal to another level.
Time: 1hr 15 min
- 2 tablespoons olive oil
- 6 pork chops
- salt and pepper, to taste
- 2 tablespoons butter
- 1 clove garlic, pressed
- 500g mushrooms, sliced
- 1/2 cup red or white wine
- 1 cup beef broth
- 1/2 teaspoon thyme
- 2 tablespoons flour
- 2 tablespoons water
Preheat the oven to 175°C. Heat olive oil in a frypan over medium heat. Season chops with salt and pepper, then fry them for about two minutes on each side, until slightly. Place the chops into to a baking pan and set aside.
Melt one tablespoon of butter in the pan, then add garlic and sauté until fragrant.
Pour in the mushrooms, wine and beef broth, making sure to scrape all the flavorful pork bits from the bottom. Add the thyme and bring to a boil, then pour the liquid over the pork chops. Cover with a lid or aluminium foil and cook in the over for about 25 minutes. If chops are thick, they may need more time. Remove your chops from the pan and set aside.
To make your gravy, simmer the pan juices on the stove over medium heat. In a cup, stir together the flour and water, then add in the remaining butter. Once the juices come to a boil, stir in the flour mixture and cook until thickened. Spoon gravy over the chops to serve.
Serving suggestion: you can also change the recipe by using pork steak or pork schnitzel.