Go Back
–+ servings
Chuletas con Salsa de Hongos (Pork Chops with Creamy Mushroom Sauce) served in a cast iron skillet.
Print Recipe
5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
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: 4g | 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