Pork Chops & Mushroom Gravy

My husband is a real chop man.  I don't think he has ever met a chop, pork or otherwise, that he hasn't fallen in love with.  

 

I am not a real red meat lover (except for steak) but I do confess that every now and again I do enjoy a pork chops as well, but if I am going to eat one, I want it to be bone in, old fashioned, thick and with a bit of tender rib meat attached.  

 

I love, LOVE the rib meat! 

 

If I am going to eat a pork chop, I want a nice sauce with it or some gravy.  The man likes gravy also.

 

Today I had some mushrooms I wanted to use as well, and so I decided to make a mushroom gravy. Mushroom gravy, from scratch and not from a can. You can't beat it!

 

From scratch, with nothing artificial or cream of soup added . . .  just pure ingredients.  Fresh onions, garlic and mushrooms . . .  

 

This really is a fabulous treat!

 

I also like to use wo mustards I favour a smooth Dijon and a grainy.

 

To that I add some thyme along with a touch of honey. Pork really loves honey doncha know, thyme too . . .

 

I browned the chops.  Did you know that slashing the fatty edge at intervals helps to keep the chops from curling up?  

 

Its true.  That's a  handy tip there, straight from this horse's mouth. I hate it when chops curl up and unless you slash the fatty edge.  They will do just that!

 

I sauteed the onions, garlic and mushrooms until tender.  I then added the honey and mustards, and herbs.

 

Finally I added the stock. The chops were simmered in this mixture until they were cooked through and tender  . . . 

 

Once they were tender, I took the chops out and placed them on a heated platter. You can lightly tent them with foil if you wish.

 

I whisked some heavy cream into the pan juices and the gravy was done. Rich and ready to be poured over those succulent and juicy chops.

 

*Pork Chops and Mushroom Gravy*

Serves 4

Printable Recipe 

Tender pork chops served with a delicious gravy filled with flavour.  Mash goes very well! 

4 bone in old fashioned pork chops, 1/2 inch thick

fine sea salt, black pepper

1 medium onion, peeled and chopped

1 clove of garlic, peeled and crushed

1/2 pound of mushrooms, cleaned and sliced

1/2 TBS grainy mustard

1/2 TBS Dijon mustard

1 tsp liquid honey

1/2 tsp thyme

240ml cup chicken stock (1 cup)

120ml heavy cream (1/2 cup)
Trim the fat on the chops to about 1/4 inch, saving the trimmings.  Slash the fat on the chops at 1/4 inch intervals.  Place the trimmings into a pan and heat them over medium heat to release the fat and melt them a bit.  Season the chops all over with salt and black pepper.   Brown the chops well on both sides over medium heat.  Remove to a plate and set aside.  Add the onions and mushrooms to the pan.  Cook and stir to brown lightly.  Add the garlic and cook until fragrant, about 2 minutes.  Add both mustards, honey, thyme and chicken stock.  Bring to the boil, then reduce to a low simmer.  Return the chops to the pan, turning them to coat in the pan juices.  Cover and simmer for about 10 minutes, or until tender and cooked through.  Remove the chops to a serving platter.  Add the cream to the pan juices and whisk to combine.  Bring to the boil, then pour over the chops on the serving platter.  Serve immediately.

The man really enjoys these with some mashed potatoes, but rice would work equally as well.  I also like to serve a green vegetable on the side. Today it was a mix of green and wax beans.  Delicious! 

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