Family Favorites...Pork Chops with Mushroom Pan Gravy

Pork Chops with Mushroom Pan Gravy from the Land O Lakes cookbook is a good recipe and easy to make. I did add a splash of Dry Sherry to the gravy. We decided the next time, to use pork steak, just because we like it better. I would add slightly more cooking time to the meat when it is covered if using pork steak instead of chops. Serve with brown rice, mashed potatoes or white rice. There is no flour in the gravy as the half and half will thicken nicely on its own.

 

Pork Chops with Mushroom Pan Gravy

Serve tender pork chops over rice, then top with lots of traditional pan gravy

6 slices of bacon, cut into 1/2” pieces

2 cups (2 medium) sliced 1/8” thick onions

4  3/4” thick center cut pork chops

3 Tbsp all purpose flour or GF flour

1/2 tsp salt

1/2 tsp dried thyme leaves

1/2 tsp pepper

2 cups half and half

2 cups sliced fresh mushrooms
Dry Sherry optional

Cooked Rice

In 10” skillet cook bacon and onions over medium heat, stirring occasionally until browned (8 to 10) minutes. Saute the mushrooms for a few minutes and than remove to a plate to add later. Add pork chops to pan; arranging bacon and onions on top of pork chops. Cover; continue cooking for 10 minutes or until browned. Turn pork chops. Reduce heat cover again and cook until pork chops are tender. Place pork chops on platter; keep warm while preparing gravy. In same skillet with drippings, brown bits, bacon and onions add the remaining ingredients except half and half, sauted mushrooms and rice. Cook until smooth and bubbly ( about one minute). Stir in half and half and mushrooms. Continue cooking, stirring occasionally until mixture is thickened (about 8 minutes). Serve gravy over rice and pork chops.