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.