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    Home » Recipes » Pork » Chuletas con Salsa de Hongos

    Published: Feb 19, 2021 Modified: Feb 19, 2021 by Catherine Arena Leave a Comment

    Chuletas con Salsa de Hongos

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    These Chuletas con Salsa de Hongos (Pork Chops with Mushroom Gravy) are tender, succulent and insanely delicious! Cooked in 30 minutes or less, they make the perfect weeknight meal with a side of white rice, potatoes or buttered pasta.

    Chuletas con Salsa de Hongos (Pork Chops with Creamy Mushroom Sauce) served in a cast iron skillet.

    With all the pork chop recipes out on the internet today, it’s always great to have a few favorites in your arsenal! These pork chops with garlic mushroom gravy definitely fits the bill for me!

    These are cooked quickly and easily in a skillet making them perfect for a weeknight meal.

    After a quick pan fry of the pork chops and homemade mushroom gravy is done, you will have the most delicious, tender and succulent pork chops ready and on the table in 30 minutes!

    Another comfort dish at its best!

    Chuletas con Salsa de Hongos (Pork Chops with Creamy Mushroom Sauce) served in a cast iron skillet.

    For this recipe, you can use bone in or boneless pork chops and whatever mushrooms you have or prefer to make the mushroom gravy with.

    I used bone in pork chops and cremini mushrooms.

    Don’t like mushrooms but love mushroom gravy? No problem, make the mushroom gravy and then remove the mushrooms!

    Keto Pork Chops in Mushroom Sauce

    Are you on a keto diet or planning on starting one?

    These are excellent for a keto diet too.

    Simply replace the thickening agent in this recipe; cornstarch with whipping cream, cook in lard and add extra butter!

    There you go, now you have keto pork chops in mushroom sauce!

    Ok, now back to these amazing pork chops.

    Chuletas con Salsa de Hongos (Pork Chops with Creamy Mushroom Sauce) served in a cast iron skillet.

    Ingredients

    • 4 bone in pork chops or 6 boneless chops
    • 1 teaspoon garlic powder
    • ½ teaspoon oregano
    • adobo, sprinkled, about 1 teaspoon
    • ⅓ cup vegetable oil

    Garlic Mushroom Sauce

    • 8 ounces cremini or white mushrooms
    • 1 onion sliced
    • 2-3 garlic cloves, minced
    • 2 tablespoon butter
    • 1-2 chicken bouillon or 1 packet of chicken bouillon powder
    • 1 cup water
    • 2 tablespoon fresh cilantro or parsley, chopped
    • salt and pepper to taste

    Slurry

    • 1 tablespoon cornstarch
    • 1 tablespoon water
    Mushroom gravy sauce fully cooked in a cast iron skillet.

    How to Make Chuletas con Salsa de Hongos

    • Cooked pork chops in a cast iron skillet.
    • Onions and mushrooms cooking in a cast iron skillet for mushroom gravy sauce.
    1. Rinse pork chops under cool water.
    2. Season pork chops on both sides with garlic powder, adobo and oregano.
    3. Heat oil in a pan or skillet over medium heat.
    4. Sear and cook bone in pork chops for 7-9 minutes until golden brown. If using boneless, cook 2-3 minutes on each side until golden brown.
    5. Remove pork chops and set aside on a plate.
    • Onions, mushrooms, garlic, cilantro and butter cooking in a cast iron skillet for mushroom gravy sauce.
    • Mushroom gravy sauce fully cooked in a cast iron skillet.

    Chop the Veggies

    1. If your mushrooms are whole, give then a quick rinse under warm water to remove any dirt or debris. Chop half an inch off stems and discard. Now slice the mushrooms thinly or to your liking.
    2. If mushrooms are already sliced, simply rinse under warm water. Set aside.
    3. Remove skin off of onion and thinly slice, then cut into half moons. (Could also chop onions). Set aside.
    4. Peel garlic and mince. Set aside.
    5. Rinse cilantro or parsley and chop. Set aside.

    Making Garlic Mushroom Gravy

    1. Heat the same skillet pork chops cooked in over medium heat, add onions.
    2. Cook for a few minutes or until translucent then add mushrooms.
    3. Season with salt and pepper. (Do not use too much salt because when you add the chicken bouillon it will already contain extra salt. Better to add extra salt at the very end of cooking dish if more is needed)
    4. Stir and cook for 2-3 minutes.
    5. Add garlic, butter and stir.
    6. Add water and chicken bouillon. Mix well.
    7. In a small bowl, add 1 tablespoon of cornstarch and 1 tablespoon of water to make slurry. Mix well until smooth and no lumps.
    8. Add the slurry to skillet and stir. Lower heat to medium low and allow gravy to thicken for 1 minute.
    9. Add cilantro or parsley and stir.
    10. Taste sauce and add salt if needed.
    11. Return pork chops back to skillet and top with mushroom gravy.
    12. Simmer for a few more minutes to heat pork chops through.

    Pork chops are done. Serve with white rice, potatoes or buttered pasta. Enjoy!

    Chuletas con Salsa de Hongos (Pork Chops with Creamy Mushroom Sauce) served in a cast iron skillet.

    For more delicious pork chop recipes, you will also love these!

    Puerto Rican Fried Pork Chops

    Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

    The Best Baked Pork Chops

    Chuletas de Puerco (Pork Chops in Salsa Verde)

    Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)

    📖 Recipe

    Chuletas con Salsa de Hongos (Pork Chops with Creamy Mushroom Sauce) served in a cast iron skillet.

    Chuletas con Salsa de Hongos (Pork Chops with Mushroom Gravy)

    These Chuletas con Salsa de Hongos (Pork Chops with Mushroom Gravy) are tender, succulent and insanely delicious! Cooked in 30 minutes or less, they make the perfect weeknight meal with a side of white rice, potatoes or buttered pasta.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 534kcal
    Author: Catherine Arena

    Ingredients

    • 4 bone in pork chops or 6 boneless chops rinsed
    • 1 teaspoon garlic powder
    • ½ teaspoon oregano
    • 1 tsp adobo about a teaspoon or so sprinkled on pork chops
    • ⅓ cup vegetable oil

    CREAMY GARLIC MUSHROOM SAUCE

    • 8 oz cremini or white mushrooms rinsed, cleaned and sliced
    • 1 onion sliced
    • 2 garlic cloves minced
    • 2 tablespoon butter
    • 1-2 chicken bouillon or 1 packet of chicken bouillon powder
    • 1 cup water
    • 2 tablespoon fresh cilantro or parsley chopped
    • salt and pepper to taste

    SLURRY

    • 1 tablespoon cornstarch
    • 1 tablespoon water

    Instructions

    Cooking Pork Chops

    • Rinse pork chops under cool water.
      Season pork chops on both sides with garlic powder, adobo and oregano.
    • Heat oil in a pan or skillet over medium heat.
      Sear and cook bone in pork chops for 7-9 minutes until golden brown.
      If using boneless, cook 2-3 minutes on each side until golden brown.
      Remove pork chops and set aside on a plate.

    Veggies

    • Rinse, cut and prepare your veggies for dish.

    CREAMY GARLIC MUSHROOM GRAVY

    • Heat the same skillet pork chops cooked in over medium heat, add onions.
      Cook for a few minutes or until translucent then add mushrooms.
    • Season with salt and pepper. (Do not use too much salt because when you add the chicken bouillon it will already contain extra salt. Better to add extra salt at the very end of cooking dish if more is needed)
      Stir and cook for 2-3 minutes.
    • Add garlic, butter and stir.
    • Add water and chicken bouillon. Mix well.
    • In a small bowl, add 1 tablespoon of cornstarch and 1 tablespoon of water to make slurry.
      Mix well until smooth and no lumps.
      Add the slurry to skillet and stir.
    • Lower heat to medium low and allow gravy to thicken for 1 minute.
    • Add cilantro or parsley and stir.
    • Taste sauce and add salt if needed.
    • Return pork chops back to skillet and top with mushroom gravy.
      Simmer for a few more minutes to heat pork chops through.
    • Pork chops are done. Serve with white rice, potatoes or buttered pasta. Enjoy!

    Notes

    Notes:  Depending on the size of your chicken bouillon, determines how many to use in this recipe.  If your bouillon is small use two, if large use one.
    Could also use 1 packet of chicken bouillon powder.

    Nutrition

    Serving: 4 | Calories: 534kcal | Carbohydrates: 8g | Protein: 37g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 366mg | Potassium: 896mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!
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