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. Todd he likes gravy also. Today I had some mushrooms I wanted to use as well, and so I decided to make a mushroom gravy.
From scratch, with nothing artificial or cream of soup added . . . just pure ingredients. Fresh onions, garlic and mushrooms . . .
Two mustards, a smooth Dijon and a grainy . . . some thyme, a touch of honey because . . . pork 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. A handy tip there.
I sauteed the onions, garlic and mushrooms, added the honey and mustards, and herbs . . . then the stock and then I simmered the chops 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. I whisked some heavy cream into the pan juices and the gravy was done, ready to be poured over the chops.
*Pork Chops and Mushroom Gravy*Serves 4Printable Recipe
Tender pork chops served with a delicious gravy filled with flavor. Mash goes very well!
4 bone in old fashioned pork chops, 1/2 inch thickfine sea salt, black pepper1 medium onion, peeled and chopped1 clove of garlic, peeled and crushed1/2 pound of mushrooms, cleaned and sliced1/2 TBS grainy mustard1/2 TBS Dijon mustard1 tsp liquid honey1/2 tsp thyme240ml 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.
Todd 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! Bon Appetit!