Mars Sellus wrote:
Can be made with heavy cream, or even a can of condensed mushroom soup
for speed.
https://thedarlingapron.com/pork-chops-mushroom-gravy/
Pork chops - Bone-in chops about -+-inch thick work best. The bone adds flavor and helps keep them juicy. Rib-cut or center-cut chops both work great, but avoid super thin ones as they dry out easily.
Mushrooms - White button mushrooms are my go-to and I even buy the pre-sliced ones at the grocery store. Cremini (baby Bellas) could also be used.
Beef broth - Helps create a rich and flavorful mushroom gravy.
Heavy cream - Key to that creamy mushroom gravy texture. You could use
half & half instead of cream but your gravy may not be as thick as
you'd like. Please just do yourself a favor and use the heavy cream.
Quick Tip: Let your pork chops sit at room temp for about 20 minutes
before cooking. It helps them sear evenly and stay tender.
Make the mushroom gravy - Add the beef broth (or stock) and stir everything together to form the gravy. Adding liquid to the hot pan helps lift all the browned bits off the bottom of the skillet and into the gravy. This is called deglazing and is key for adding flavor.
[I prefer a dash of brandy or cognac to start the deglazing with - one
more flavor kick]
Bring this mixture to a simmer.
Step 4: Finish & serve - Reduce the heat to low and add the heavy cream.
[consider adding a TBSP of green peppercorns here for some kick]
Nestle the pork chops back in the pan with the creamy mushroom sauce.
You don't want to boil this heavily at this point to avoid curdling the cream. Just gently simmer for a couple minutes to heat everything
through.
Serving Tips
Serve your pork chops with mushroom gravy over mashed potatoes, buttered egg noodles, or even rice. The gravy is so good you'll want something to soak it up!
My top veggie pick to serve alongside is usually green beans. It seems
this is always what we had with these pork chops growing up, so to me
they just go hand in hand.
Mars Sellus wrote:
Can be made with heavy cream, or even a can of condensed mushroom
soup for speed.
https://thedarlingapron.com/pork-chops-mushroom-gravy/
Pork chops - Bone-in chops about -+-inch thick work best. The bone
adds flavor and helps keep them juicy. Rib-cut or center-cut chops
both work great, but avoid super thin ones as they dry out easily. Mushrooms - White button mushrooms are my go-to and I even buy the pre-sliced ones at the grocery store. Cremini (baby Bellas) could
also be used. Beef broth - Helps create a rich and flavorful
mushroom gravy. Heavy cream - Key to that creamy mushroom gravy
texture. You could use half & half instead of cream but your gravy
may not be as thick as you'd like. Please just do yourself a favor
and use the heavy cream.
Quick Tip: Let your pork chops sit at room temp for about 20 minutes
before cooking. It helps them sear evenly and stay tender.
Make the mushroom gravy - Add the beef broth (or stock) and stir
everything together to form the gravy. Adding liquid to the hot pan
helps lift all the browned bits off the bottom of the skillet and
into the gravy. This is called deglazing and is key for adding
flavor.
[I prefer a dash of brandy or cognac to start the deglazing with -
one more flavor kick]
Bring this mixture to a simmer.
Step 4: Finish & serve - Reduce the heat to low and add the heavy
cream.
[consider adding a TBSP of green peppercorns here for some kick]
Nestle the pork chops back in the pan with the creamy mushroom
sauce. You don't want to boil this heavily at this point to avoid
curdling the cream. Just gently simmer for a couple minutes to heat everything through.
Serving Tips
Serve your pork chops with mushroom gravy over mashed potatoes,
buttered egg noodles, or even rice. The gravy is so good you'll
want something to soak it up!
My top veggie pick to serve alongside is usually green beans. It
seems this is always what we had with these pork chops growing up,
so to me they just go hand in hand.
Looks quite tasty. Thanks for sharing and that pic too.You're most welcome, and yes it was tasty!
On Fri, 27 Feb 2026 19:43:40 -0500
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
Mars Sellus wrote:
Can be made with heavy cream, or even a can of condensed mushroom
soup for speed.
https://thedarlingapron.com/pork-chops-mushroom-gravy/
Pork chops - Bone-in chops about -+-inch thick work best. The bone
adds flavor and helps keep them juicy. Rib-cut or center-cut chops
both work great, but avoid super thin ones as they dry out easily.
Mushrooms - White button mushrooms are my go-to and I even buy the
pre-sliced ones at the grocery store. Cremini (baby Bellas) could
also be used. Beef broth - Helps create a rich and flavorful
mushroom gravy. Heavy cream - Key to that creamy mushroom gravy
texture. You could use half & half instead of cream but your gravy
may not be as thick as you'd like. Please just do yourself a favor
and use the heavy cream.
Quick Tip: Let your pork chops sit at room temp for about 20 minutes
before cooking. It helps them sear evenly and stay tender.
Make the mushroom gravy - Add the beef broth (or stock) and stir
everything together to form the gravy. Adding liquid to the hot pan
helps lift all the browned bits off the bottom of the skillet and
into the gravy. This is called deglazing and is key for adding
flavor.
[I prefer a dash of brandy or cognac to start the deglazing with -
one more flavor kick]
Bring this mixture to a simmer.
Step 4: Finish & serve - Reduce the heat to low and add the heavy
cream.
[consider adding a TBSP of green peppercorns here for some kick]
Nestle the pork chops back in the pan with the creamy mushroom
sauce. You don't want to boil this heavily at this point to avoid
curdling the cream. Just gently simmer for a couple minutes to heat
everything through.
Serving Tips
Serve your pork chops with mushroom gravy over mashed potatoes,
buttered egg noodles, or even rice. The gravy is so good you'll
want something to soak it up!
My top veggie pick to serve alongside is usually green beans. It
seems this is always what we had with these pork chops growing up,
so to me they just go hand in hand.
Looks quite tasty. Thanks for sharing and that pic too.
You're most welcome, and yes it was tasty!
Cognac deglazing rocked it up a notch.
On 2/28/2026 12:49 PM, Mars Sellus wrote:
On Fri, 27 Feb 2026 19:43:40 -0500 mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
Mars Sellus wrote:
Can be made with heavy cream, or even a can of condensed mushroom
soup for speed.
https://thedarlingapron.com/pork-chops-mushroom-gravy/
Pork chops - Bone-in chops about -+-inch thick work best. The bone
adds flavor and helps keep them juicy. Rib-cut or center-cut chops
both work great, but avoid super thin ones as they dry out easily.
Mushrooms - White button mushrooms are my go-to and I even buy the
pre-sliced ones at the grocery store. Cremini (baby Bellas) could
also be used. Beef broth - Helps create a rich and flavorful
mushroom gravy. Heavy cream - Key to that creamy mushroom gravy
texture. You could use half & half instead of cream but your gravy
may not be as thick as you'd like. Please just do yourself a favor
and use the heavy cream.
Quick Tip: Let your pork chops sit at room temp for about 20
minutes before cooking. It helps them sear evenly and stay tender.
Make the mushroom gravy - Add the beef broth (or stock) and stir
everything together to form the gravy. Adding liquid to the hot
pan helps lift all the browned bits off the bottom of the skillet
and into the gravy. This is called deglazing and is key for adding
flavor.
[I prefer a dash of brandy or cognac to start the deglazing with -
one more flavor kick]
Bring this mixture to a simmer.
Step 4: Finish & serve - Reduce the heat to low and add the heavy
cream.
[consider adding a TBSP of green peppercorns here for some kick]
Nestle the pork chops back in the pan with the creamy mushroom
sauce. You don't want to boil this heavily at this point to avoid
curdling the cream. Just gently simmer for a couple minutes to
heat everything through.
Serving Tips
Serve your pork chops with mushroom gravy over mashed potatoes,
buttered egg noodles, or even rice. The gravy is so good you'll
want something to soak it up!
My top veggie pick to serve alongside is usually green beans. It
seems this is always what we had with these pork chops growing up,
so to me they just go hand in hand.
Looks quite tasty. Thanks for sharing and that pic too.
You're most welcome, and yes it was tasty!
Cognac deglazing rocked it up a notch.If you were Nashville White trash, you would make it with condensed
mushroom soup, and you could deglaze with Charles Shaw or Winking Owl.
Instead I went 1/2 & 1/2 with mini bella shrooms and cognac.
I might use shitakes too next time, just for that umami kick.
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