4bone-in pork chopsapproximately 1/2” thick, room temperature
Sea saltto taste
8ounceswhite mushroomswashed and sliced
2tablespoonsyellow onionfinely minced
2clovesgarlicpeeled and minced
¾cupchicken brothpreferably organic
¼cuphalf and halfroom temperature
¼cupnon-flavoredfull-fat Greek yogurt, room temperature
3tablespoonsfresh parsleystems removed and leaves finely chopped, divided
In a large and sturdy skillet, heat olive oil over medium-high heat
Using salt and pepper to taste, season each side of the pork chops and add them to your hot skillet.
Brown pork chops on each side (approximately 3 to 4 minutes per side).
When the pork chops are browned, remove them from the pan and set them aside. Reduce the burner temperature to medium and then add sliced mushrooms to the pan. Cook the mushrooms, stirring occasionally, until they release their juices, which takes about 6 to 7 minutes.
Add onion and garlic to the pan and cook them, stirring once or twice, for 1 to 2 additional minutes.
Add the chicken broth to the pan to deglaze it, making sure you scrape up the brown bits at the bottom of the pan.
Put the pork chops back in the pan and reduce to low heat. Cover the pan and cook for another 8 to 10 minutes, or until the pork chops are fully cooked through.
Transfer the cooked pork chops to a plate and cover them to keep them warm. (Letting pork chops rest before serving them will lead to a more tender pork chop.)
Next, stir half and half, Greek yogurt, and 2 tablespoons of fresh parsley into the pan sauce and blend. Cook for 1 to 2 minutes until the gravy is warm. If desired, season with additional salt and pepper before removing it from the heat.
Serve the pork chops with mushroom gravy on top. Garnish with additional parsley.
Want thicker gravy? If you prefer thicker gravy, combine 1 teaspoon of arrowroot with some water, and then stir mixture into the pan before returning the pork chops to the pan to finish cooking.
* The actual cooking time for Easy Bone-In Pork Chops with Mushroom Gravy will depend on the thickness of your chops and their internal temperature when you start to cook them.