These boneless sirloin chops were on special and looked really nice, so I snapped them up with the intention of trying to replicate my Nana's mushroom pan gravy for them tonight. What I ended up with wasn't quite Nana's pan gravy, but it was pretty tasty all the same. I worked from my treasured copy of Mark Bittmann's "How To Cook Everything" to come up with this recipe. Bittmann has yet to lead me astray in over 10 years. He might not be too pleased with me using boxed stuffing, though...;)
Note: I used boneless pork chops, which take a little less time to cook. Bone-in chops will work great for this...just let them cook 3-5 minutes longer. Also, I used white button mushrooms because that's what I had, but this would also be good with some porcinis added to the mix.
Pork Chops with Mushroom Pan Gravy
4 pork chops
1 1/2 cups chopped mushrooms
1/2 cup dry white wine
1/2 cup chicken stock
2 tbsp olive oil
3 cloves garlic, minced or grated
2 tbsp butter
1 tsp dried thyme
1-2 tbsp flour
salt and pepper
Season chops generously with salt and pepper.
Put a large pan on medium heat and allow to heat for 2-3 minutes. Add olive oil, and just when the oil starts to show wisps of smoke, carefully place chops into the pan. Turn heat to high and allow chops to brown, moving around to get good color all over, 3-4 minutes tops. You're only browning, not cooking through yet!
Turn heat to medium, add wine and garlic. Allow to cook 3-4 minutes more, until wine is nearly evaporated, flipping chops once or twice. Add mushrooms, chicken stock and thyme. Turn heat to medium-low and cover. Allow to cook for about 10-15 minutes, until chops are cooked through (about 150 degrees - meat will feel firm to the touch). If the liquid in the pan looks to be dwindling, you can add more chicken stock, wine, or even water, a 1/4 cup at a time.
When chops are cooked through, remove meat from pan and turn heat up to medium-high. Add two tablespoons of butter and stir, allowing to melt. Sprinkle flour over the sauce - start with just one tablespoon, whisking until smooth. Allow to cook down for a minute or two, to desired thickness. If you want the sauce thicker, you can add more flour, or allow it to reduce further. I prefer to just let mine reduce because I like the flavor better.
Place chops on plates, spoon sauce over, and serve. I served mine with stuffing (from a box!! Oh noes!!) and steamed fresh green beans.