Pork Chops and Gravy

It sounds simple – and it is – but it’s also satisfying and tasty.

Serves: 6
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 browned. Place the chops in a baking pan and set aside.

Melt one tablespoon of butter in the pan, add garlic and sauté until fragrant.

Tip in the mushrooms, wine and beef broth, making sure to scrape all the flavourful 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 oven 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. Meanwhile, in a cup, stir together the flour and water and 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.

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