Ingredients

The following ingredients have 4 Servings
  • 4 bone in pork chops
  • salt to taste
  • black pepper to taste
  • 1 Tbsp rosemary, chopped - optional as garnish
  • 1/4 cup unsalted butter
  • 16 oz mushrooms, sliced
  • 1/4 cup all purpose flour
  • 1 quart ( 4 cups) beef broth (can also use chicken broth)
  • 3 large thyme sprigs
  • salt to taste
  • black pepper to taste

Instruction

  • Preheat oven to 375F.
  • For the gravy: Bring a large pan to medium high heat and melt the butter. Add mushrooms, reduce heat to medium, and simmer uncovered ~ 15-20 minutes or until all liquid has evaporated.
  • Reduce heat and stir in the flour and cook ~ 5 minutes uncovered, watching carefully so it doesn't burn. Slowly whisk into pan 1 cup of broth at a time to incorporate with the flour mixture. Add thyme and bring to a boil. Reduce heat to a simmer and cook uncovered until thickened ~ 25-30 minutes stirring often.  Add salt to taste.
  • For the pork: Pat the chops dry and salt and pepper.  Don't be shy with the salt.
  • Heat a large oven safe pan to high heat and sear pork chops on each side ~ 2-3 minutes or until you have a nice color on the sear.
  • Immediately transfer the pork to the oven in the original pan.  If the pan doesn't fit, throw them on a heated baking sheet.  Bake ~ 5-7 minutes depending on the thickness of the chops or until internal temperature of the pork near the bone or in the thickest part reaches 145F.  Let rest 5 minutes on a plate.
  • Remove thyme stems from gravy, plate pork, and spoon over gravy. Top with rosemary garnish.  Happy Eating! Beckie