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These juicy pork chops with mushroom gravy are a cozy Sunday dinner treat. The pork chops are seared to a golden brown crust, then simmered in a rich mushroom gravy made with beef stock, tomato paste, and fragrant herbs. Served over creamy mashed russet potatoes, this dish is a comforting combination of tender meat, earthy mushrooms, and velvety gravy. The fresh parsley adds a bright finishing touch to this satisfying meal.
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Drizzle olive oil on pork chops and season both sides with salt, pepper, thyme, and parsley.
Heat a large sauté pan over medium-high heat.
Sear pork chops on both sides until a golden brown crust forms, then remove from the pan.
Add 1 tablespoon of butter to the pan and sauté onions, celery, mushrooms, and garlic until fragrant.
Add 1 tablespoon of flour, stirring for 1 minute.
Pour in beef stock and tomato paste, bring to a boil, then lower heat and simmer until slightly thickened.
Return pork chops to the pan, spoon gravy over the top, and simmer for 15 minutes.
Peel and boil russet potatoes until tender.
Mash potatoes with milk and 1 tablespoon of butter until smooth and creamy.
Serve pork chops over mashed potatoes and top with fresh parsley.
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For extra flavor, use fresh thyme and parsley instead of dried.
You can substitute chicken stock for beef stock if preferred.
Make sure to sear the pork chops well to lock in juices and enhance flavor.
Can I use bone-in pork chops?
Yes, bone-in pork chops can be used, but they may require slightly longer cooking time.
Can I make this gravy ahead of time?
Yes, the gravy can be prepared ahead and reheated when ready to serve.
What can I use instead of baby bella mushrooms?
You can substitute cremini or white button mushrooms.
How do I know when the pork chops are cooked?
Pork chops are cooked when they reach an internal temperature of 145°F (63°C).
Can I use a different type of potato?
Yes, Yukon Gold or red potatoes work well for mashed potatoes too.
