Chops with Mushroom Gravy
Total TimePrep: 25 min. Bake: 50 min.
- 1/2 cup all-purpose flour
- 1 to 2 teaspoons paprika
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 6 to 8 boneless pork loin chops (1 inch thick)
- 1/4 cup butter
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 cups milk
- 2 tablespoons lemon juice
- Hot mashed potatoes
- In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat.
- In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops.
- Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.
Oct 4, 2019
Chops were very tasty and tender. Gravy was delicious over potatoes. This recipe would also be very good using cube steaks.
Jan 23, 2019
This is a very good recipe. I followed recipe as written and served with mashed potatoes. Pork chop was very tender and gravy delicious. My hubby loved it. Will definitely make again.
Nov 10, 2018
This is very good as written - except I used fresh mushrooms and made extra gravy. Great w/ mashed potatoes
Dec 21, 2017
This is really good! Did change the green pepper to one each small red, orange and yellow peppers as that is what I had on hand. Didn't realize I had forgotten the lemon juice until now but it was really good without it. Will add next time. We all thought it was a real winner. Pork chops are usually a little dry but these definitely were not.
Jun 26, 2017
A great way to fix pork chop. Have plenty of mashed potatoes on hand. I'll be fixing this again!!
Aug 7, 2016
Delicious! It was a big hit. The gravy was fantastic. Defiantly a keeper.
Nov 9, 2015
This is our go to comfort food recipe. The sauce is amazing on mashed potatoes or pasta.
May 5, 2014
I am not a pork chop fan, but this recipe is fantastic. The sauce is amazing (even on mashed potatoes). The pork just falls apart in your mouth! I substitute fresh mushrooms for the canned, but otherwise follow the recipe exactly!
Mar 2, 2014
I made this last night for dinner and my husband and I loved it. I read the reviews first and did as another reviewer suggested and added celery salt and I added a little more lemon juice also.My chops turned out extra tender...falling apart in your mouth tender! I served it withgarlicmashed potatoes and green beans. I decided to make garlic toast instead of dinner rolls atthelast minute and it was very good dipped in the gravy. Will definitely be making this again!I forgot to add that I used fresh mushrooms too, because I don't like canned ones! :-)
Feb 21, 2014
I made this recipe exactly as specified, and I have been cooking a long time. These were the toughest pork chops I have ever had. Ever. When I made the gravy before putting it on the chops it was nice and thick as it should be. After cooking it was a brothy mess. I have an oven thermometer, it is in working order. I cooked the chops at the correct temperature. I tested the pork with a meat thermometer, it registered at the correct temperature. I took the juices from the pan and made a batch of gravy, adding seasonings to taste. There was no flavor to this recipe, other than from the gravy I made. I took a few bites and scraped my entire plate of food into the trash because I was so disgusted. I will try to salvage this by slicing the pork chops into thin bite-sized portions and cooking in it in a crock-pot with my gravy over the pork. Sorry that my review is so harsh. This is the first bad review I have ever left on any of the cooking websites I use. Usually if I find something I don't like I don't leave a rating at all so I don't drag down the recipe's rating level. But this recipe was really deserving of a poor rating and an explanation as to why I gave it.