Wednesday, May 29, 2013

Pork Chops with Mushrooms, Shallots, and White Wine Gravy

One of the meals I can remember my Mother making for me when I was a child was pork chops with mushroom gravy. Her version consisted of thin overcooked (sorry Mom) pork chops with the bland canned mushroom gravy. She would throw in a can of sliced mushrooms as well. Of course it was served with mashed potatoes with tons of butter too. Just not the healthiest thing on the planet. Yet it brings back some great memories from my childhood.

Kevin is a pork chop fanatic, but he wants a nice thick chop, which can be very hard to find. He was so happy when he found a package of these babies at Costco. I think it had 9 pork chops, so we split them out into 3 chops per bag and vacuum sealed them for the freezer. I immediately set my mind to the task of coming up with some fabulous ways to make them. Of course the first thing that popped into my mind was the pork chops and mushroom gravy, but I needed to update it and give it a healthier twist.

I knew, of course I would use fresh mushrooms, but just how much should I use....hmmmm a LOT!! Then I wondered what other flavors I wanted to add. I went with shallots instead of onions because, well I just like the flavor of shallots. Especially when I decided I wanted to use my secret weapon. Ppfftttt who am I kidding? It is no secret I like to cook with wine. But I knew that shallots and white wine go together so well, at least in my mouth they do!

I was so happy when this hit the plate. It smelled amazing and all of those chunky mushrooms, yummmmm!  Kevin loved it and has requested it again soon! I hope your family loves it just as much. I used 3 pork chops but trust me there is plenty of sauce for 4!

Pork Chops with Mushrooms, Shallots, and White Wine Gravy

4 thick bone-in pork chops
Kosher salt
Cracked black pepper
1/4 cup all-purpose flour plus 1 tablespoon
3 tablespoons grapeseed oil (can use olive oil)
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 large (or two small) shallot, chopped
1 cup white wine
3 tablespoons fat free Greek yogurt
1/4 cup fresh flat-leaf parsley, chopped

Season the pork chops with salt and pepper. Sprinkle with the flour (reserving the last tablespoon for the sauce) rubbing it in with your fingers so the meat surface is covered. Heat 2 tablespoons grapeseed oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and cover with foil.

Heat the remaining tablespoon of oil in the same skillet. Add the mushrooms, garlic, and garlic. Season with salt and pepper.  Cook without stirring, until the mushrooms begin to brown, about 3 to 5 minutes. Sprinkle with remaining tablespoon of flour and cook, stirring until the mushrooms are soft, about 3 more minutes. Stir in the wine, scraping the bottom of the pan with a wooden spoon to get all of the browned bit up. Add the Greek yogurt, bring to a simmer and cook until gravy thickens. (if gravy is too thick you can use a bit of chicken stock or water to thin it). Place the pork chops on a serving dish or divide among plates. Pork and of the drippings into the gravy. Stir in the parsley and season with salt and pepper. Spoon the gravy over the pork.



  1. Wow those look absolutely incredible! Great job Bobbi, wish I could have been at your dinner!

    Happy Blogging!
    Happy Valley Chow

    1. Thanks!! You would have definitely been welcome :)

  2. Replies
    1. Thanks Carrie I am so glad you think so!!!