When you need a quick restaurant-style meal at home, this easy recipe will be the perfect choice. The gravy is so flavorful because you used the same pan you cooked the pork chops in, not to mention how easy it is to use canned mushrooms.
Affordable and rich in flavor, you will be a very popular cook after a short while.
Let’s Make it
- MAIN EVENT –
- 1 thick cut pork chop
- 1 bunch of asparagus
- GRAVY –
- 1 tbsp. flour
- 1 tbsp. butter
- 1/4 tsp. crushed thyme
- bit of milk
- salt & pepper
- MISC –
- olive oil
- Heat up a cast iron pan over medium-high heat, salt your pork chop on both sides, and put it in the pan. Depending on the size, flip it in 4-5 minutes. We want the internal temperature to reach 145 degrees, so we’ll pull it at about 140 degrees and let it coast up to the final temperature.
- Get the second pan on the heat about 2 minutes after starting the pork chop with some olive oil in it, and when it’s time to flip the pork, toss the asparagus in the pan and let it sear a little bit while intermittently moving around. If you think the asparagus is going to be too hard, you can add some water to the pan with the asparagus and cover it for a minute to soften it up quicker.
- When the pork chop reaches 140, pull it off and plate it.
- Put the butter in the pork chop pan and melt it, then put in the flour and brown it for a minute, stirring around so it won’t burn. Add the canned mushrooms when the flour is brown, and add some milk to thin out the gravy to your liking. Add salt and pepper to taste.
You’re the chef here, hope you enjoy.