Tuesday, March 22, 2011

Simmered Pork Chops in a Brown Gravy Mushroom Sauce

We love Breaded pork chops at our house but the breading process can be so time consuming. This dish is company worthy and so easy to make. I love how hands free this recipe is.  Once the pork is browned and set to simmer you are free to spend time with your family while this masterpiece dish is created.  When the pork is done the juices it leaves behind makes an awesome quick gravy.


1 Tablespoon Olive Oil
4 1-inch thick boneless pork chops
1/2 cup Beef Stock
2 teaspoons Rosemary
1 teaspoon Pepper
1/2 teaspoon Salt
1 Tablespoon Olive Oil
2 cloves Garlic, minced
1 onion, roughly chopped
8 ounces sliced Mushrooms
1 teaspoon Soy Sauce
1 teaspoon Browning Sauce
1 teaspoon Worcestershire Sauce
1 Tablespoon Rice Flour (Or GF Bisquick)


  • Add olive oil to pan and allow to warm up.
  • Add Pork Chops and brown on each side.
  • Add stock, Rosemary, Salt and Pepper and cover.
  • Set on low heat and simmer for 45 minutes.
  • Meanwhile add Olive Oil and Onion into a medium sauté pan.
  • Cook on medium low until onions start to caramelize.
  • Add garlic and mushrooms. 
  • Cook until mushrooms start to release their liquid.    Adjust seasonings as needed.  I like to add more rosemary and salt but its not necessary.
  • Once pork chops are fork tender, take out of the pan and add to your serving plate.  
  • Add Flour, Soy, Browning Sauce and Worcestershire Sauce.
  • Whisk over medium heat until thickened.  
  • Add vegetable mixture.
  • Pour over Plated Pork.  
  • Serve and enjoy!

I this sauce is outstanding but would also be great with a Tablespoon of Red Wine and Dijon mustard! Print
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