Pork-chops with onion & mushroom gravy


° 4 boneless pork loin chops (about 5 oz/150 g each)

° 1/4 tsp salt

° 1/4 tsp ground black pepper

° 2 table spoons of vegetable oil

° 1 finely chopped onion.

° 1 package button mushrooms, quartered (8 oz/227 g)

° 1/4 teaspoon dried thyme

° 1/4 teaspoon dried rosemary

° 2 table spoons of flour

° 1 cup chicken broth

° 1/4 cup water

° 2 tablespoons fresh parsley, chopped

°2 teaspoons lemon juice


1. Sprinkle chops with half the salt and pepper. In a heavy-bottomed skillet, heat half the oil over high heat. Add the chops and cook for about 4 minutes or until golden brown (flip them halfway through cooking). Reserve on a plate.

2. In the skillet, add the remaining oil, onion, mushrooms, thyme, rosemary and the remaining salt and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until vegetables are golden brown.

3. Add flour and cook for 1 minute, stirring. Gradually add the broth and water and bring to a boil, scraping the bottom of the pan to loosen the particles. Return reserved chops to skillet.

Add the parsley and lemon juice, cover and simmer over medium heat for 3 to 4 minutes or until the chops are still slightly pink inside and the sauce has thickened.

Enjoy !

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