Pork Chops with Mushroom Gravy

This weekday meal comes together really easily with a little prep to marinade the chops. If you’re busy, marinate your pork chops the night before, otherwise, start marinade about 4 hours beforehand.

PORK CHOPS

3-4 bone-in pork chops (go for local meat, if you can)

3-4 TBSP olive oil

2 TBSP dried sage (remove stems, if desired)

2 cloves minced garlic

Salt and pepper to taste

Place chops in bowl. Drizzle with olive oil and toss in herbs until fairly evenly coated. Cover and refrigerate for at least 4 hours.

In skillet over medium heat, add 1 tbsp olive oil and then add chops. Sear until cooked through. Set aside.


MUSHROOM GRAVY

4 large white mushrooms or 6 small-medium, washed and sliced

1 tsp dried onion

1 cloves garlic, minced

about 1/2 cup organic beef broth

1 tbsp flour

salt and pepper to taste

In the same skillet you cooked your chops, sauté mushrooms until tender, being sure to scrape the remaining seasoning leftover from your pork chops as you go (this will really add flavor to the gravy). Add dried onion and all other seasoning. Store to blend. Add beef broth and simmer for a few minutes until aromatic. Stir in flour until gravy forms. Add more or less flour, depending on how thick you prefer your gravy.


Serve chops and top with gravy. I love them with mashed potatoes and any green veggie.

If you try it, let me know what you think!

Xx

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