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Baked Pork Chops with Mushroom Onion Gravy. Seasoned pork chops browned and cooked in a gravy of mushroom, onions, garlic and white wine.
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Baked Pork Chops with Mushroom Onion Gravy


  • Baked Pork Chops with Mushroom Onion Gravy
  • yield: 4 servings
  • Preheat oven to 350 degrees.
  • You may omit wine and use 2 cups of chicken stock. I wash mushrooms in a colander right before using them. Drain them well and beat the colander on the side of the sink. If you feel you must wipe down each little mushroom and are afraid to rinse them God bless your sweet loving heart. I've never had a problem with the mushrooms absorbing too much water if they're rinsed quickly, beaten on the side of the sink and then cooked immediately. I would advise washing mushrooms while they're whole.
  • 4 1 to 1/2 inch thick bone-in loin chops
  • salt and pepper
  • 2 tablespoons bacon drippings
  • 1 medium sweet onion thinly slicedpork ch
  • 8 ounces fresh mushrooms sliced
  • 2 cloves garlic finely diced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine your choice
  • 1 1 /2 cups chicken stock


  • Liberally season both sides of pork chops with salt and pepper one hour before cooking. Set aside.
  • Melt bacon drippings in 12 inch cast iron skillet over medium high heat. When skillet is hot, add pork chops. Seer 3 to 5 minutes on one side until golden brown. Flip and repeat on the other side. The chops don't need to cook thoroughly, only brown.
  • Remove to a platter.
  • Reduce heat to medium.
  • Add onions and mushrooms. Saute for 5 minutes or until onions have started to soften and mushrooms have cooked down by one half. Add diced garlic and sauté for 2 additional minutesm.
  • Sprinkle flour over vegetables. Stir constantly until all the liquid is absorbed and all the white from the flour is no longer visible.
  • Slowly pour in wine, stir constantly until all bits are scraped from the bottom of the pan.
  • Slowly pour in chicken stock. Stir occasionally until gravy starts to thicken, about 3 to 4 minutes.
  • Place pork chops and juices back in the skillet. Spoon some gravy over the top. Cover and cook in a preheated 350 degree oven for one hour.
  • Serve over hot buttered rice.
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