Herbed Pork Chops with Mushroom Gravy

Herbed Pork Chops with Mushroom Gravy reminds me of the fall season. The pork chops are marinated with fresh thyme, rosemary and sage, then seared to perfection. While the pork chops rest, we make a quick mushroom gravy that’s seasoned with thyme and finished with a touch of cream. We like to serve this dish with Mashed Butternut Squash.

This dish is hearty and comforting. The sweetness of the butternut squash puree, all the herbs and the earthy mushroom gravy compliment the pork beautifully.

Fresh herbs are essential when making Herbed Pork Chops with Mushroom Gravy

Living in Las Vegas, we are lucky enough to be able to grow herbs most of the year. We have a container garden in our backyard. In addition to herbs, we grow quite a few vegetables. For instance cherry tomatoes, swiss chard and peppers grow well in containers. As a rule, fresh herbs add to the quality and taste of almost any recipe. This recipe is a great example of the difference fresh herbs can make.

The thickness of the pork chops we like to use make the cooking time take a few minutes longer, but its totally worth the wait. They will develop a nice crust while staying moist and juicy inside.

Try any combination of mushrooms in your gravy

You can use any type of mushroom that you like. We like to use a variety of mushrooms, for instance baby bellas (creminis) and shitakes go well together in this gravy. There is something about the combination of pork, mushrooms and cream that is this side of heaven.

Herbed Pork Chops with Mushroom Gravy are also a great option for smaller dinner parties. It’s a delicious entrée and makes for a great presentation. When served with our mashed butternut squash and a salad, you have a hearty meal that your friends will not forget.

Herbed Pork Chops with Mushroom Gravy

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Recipe by Joe Sanfelippo Course: MeatCuisine: AmericanDifficulty: Easy


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Herbed Pork Chops with Mushroom Gravy make a delicious dinner. The fresh herbs and the earthy mushroom gravy compliment the pork beautifully.


  • Herbed Pork Chops
  • 4 4 bone-in pork chops, about 12 oz each and 2″ thick

  • 4 tbsp 4 olive oil

  • 1 tbsp 1 fresh sage, finely chopped

  • 1 tbsp 1 fresh rosemary, finely chopped

  • 1 tbsp 1 fresh thyme, finely chopped

  • 1 tbsp 1 salt

  • 1 tsp 1 ground black pepper

  • Mushroom Gravy
  • 4 cups 4 assorted mushrooms, sliced

  • 1 1/2 tsp 1 1/2 salt

  • 3/4 tsp 3/4 ground black pepper

  • 1 tbsp 1 fresh thyme, finely chopped

  • 1 tbsp 1 flour

  • 1 tbsp 1 olive oil

  • 1 1/2 cups 1 1/2 chicken broth

  • 1/4 cup 1/4 heavy cream


  • Drizzle 1 tbsp olive oil over the pork chops. Sprinkle the pork chops with the 1/2 tbsp each of sage, rosemary, thyme and salt, and 1/2 tsp pepper. Turn the pork chops over and drizzle 1 tbsp olive oil and the rest of the sage, rosemary, thyme, salt and pepper on them. Rub the marinate into the pork chops.
    Cover and marinate in the refrigerator for at least 2 hours or overnight.
  • Heat 2 tbsp olive oil in a large skillet on high heat. When hot, add the pork chops. Be careful not to crowd the pan. Sear the pork chops for 5 minutes. Flip and sear for 1 more minute. Turn the heat down to medium high and finish cooking for 6 more minutes.
  • Remove the pork chops from the pan and let them rest while you make the mushroom gravy.
  • In the same pan that you cooked the pork chops in, add the mushrooms and season with 1 tsp salt, 1/2 tsp pepper and 1 tbsp thyme. Cook for about 3 minutes until the mushrooms start to brown.
  • In a small bowl, stir together 1 tbsp olive oil and 1 tbsp flour.
  • Add the chicken broth and bring to a simmer. Next stir in the olive oil and flour mixture. Be sure to stir well so as not to have lumps. Once the gravy begins to thicken, turn the heat down to a medium-low. Add 1/2 tsp salt, 1/4 tsp pepper and the heavy cream.
  • Serve the mushroom gravy over the pork chops.

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