Pork Chops with Mushroom Gravy
While you may think you know this recipe, it is has been re-incarnated from what I grew up with (milk and cream of mushroom soup) for the lactose intolerant in our house.
- 1pks of pork chop – regular cut
- 2 Carrots
- 3 Stalk Celery
- 2 sprigs of Rosemary
- 2 pkgs of sliced crimini mushrooms (or button if you prefer)
- 1 yellow onion
- 2 cloves garlic
- 2 Tbs Olive Oil
- 2 Tbs flour
- 4 C stock or broth of your choice
Pre-heat oven to 350 deg. In large dutch oven on stove heat on med heat. Use 1Tbs Olive Oil and batch brown the outside of your Pork Chops. Stack any pieces that do not fit (smaller ones only) on top of pile. Top with sprigs of rosemary, carrots and celery. Seal with foil and place lid on top of foil. Place in oven until Chops register 135 or 140 degrees on instant read thermometer. Take out of the oven and place on cutting board, re-use foil to tent the meat. The residual heat will finish cooking it.
Re-use the dutch oven and drippings from the meat. (big fan of not having to use multiple pans, but if you want your recipe to go faster, then start the gravy while the meat is cooking and add the drippings at the end). Place drippings in a fat separator or other dish. Heat the dutch oven with 1Tbs of olive oil and 2Tbs of meat drippings. Saute Onion and mushrooms until soft, then add garlic (it cooks faster) until fragrant. Add 2Tbs of flour, and cook until light brown. Use a blender or food processor to blend the roasted rosemary, carrots and celery. Add remaining drippings and stock and the vegetable mixture. Simmer until thicken and glossy.
Add the pork chops back to the dutch oven to keep warm until serving. ENJOY!
I like to serve with green beans and roasted potatoes…