Rustic Pan Seared Chicken Thighs with Garlic Gravy are the solution to all your ho hum chicken and gravy problems. Perfectly seasoned, seared chicken thighs are simmered in a rich, garlic & thyme infused gravy. It’s a dinner dream come true, especially since it’s easy enough for any level of home cook to accomplish.
We’ve said it before, and well say it again. And probably again, again at some point in the future. We love breakfast. Any day, anytime. For actual breakfast. For lunch. For dinner. We also love egg rolls. Because… eggrolls. If you’re even remotely a fan of breakfast, then you need these Breakfast Eggrolls with Sausage Gravy in your life.
These pork chops will melt in your mouth. They are so good and easy to prepare and assemble. They are first sauteed in butter, then baked, before being served smothered in a creamy mushroom gravy. Doesn’t that sound fantastic? My mouth’s already watering just typing up the recipe. These pan seared chops come out tender and juicy. Mmm, pork chops and gravy… it certainly doesn’t get much more southern than that. Wherever you’re from, this dish is guaranteed to ‘south’ your mouth. Serve them with some creamy mashed potatoes so you can be sure to savor every single drop of gravy, too!
Herbed Pork Chops
in a buttery, garlic, & mushroom gravy
recipe adapted from A Mom’s Take
3-4 thick cut pork chops, or 6-8 thin cut, boneless pork chops
½ stick butter
3 tsp minced garlic
¼ cup all purpose flour, or cornstarch
¼ cup milk
1 cup mushrooms, cleaned and sliced
1 tbsp oregano
1 tbsp thyme
salt & pepper, to taste
1. Preheat oven to 350 degrees. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
2. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
3. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
4. Remove skillet from oven and remove your pork chops and sit them aside to rest.
5. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
6. Serve over the top of pork chops.
I’ve had Hamburger Steaks (aka Salisbury steak) before, but I’ve never really liked it. I thought I just ‘wasn’t a fan’, but then I got to thinking. I love meatloaf. I love gravy. Something was always missing for me…flavor. On a whim, I decided to try my own hand at this classic dish. It still seemed like ‘Mission Impossible’. After my family’s first bite, we all agreed: Mission Complete! Not only were the ‘steaks’ jam-packed with flavor, but so was the simple gravy. And where can you go wrong with caramelized onions?! Take it from me, serve these juicy ‘steaks’ with mashed potatoes. You won’t want to waste a drop of gravy.
Hamburger Steaks with Onions & Gravy
1 lb ground beef
1/4 cup seasoned bread crumbs
1/8 tsp black pepper
1 tsp seasoning salt, divided
1/2 tsp onion powder
2 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp Montreal Steak seasoning
1 tbsp olive oil
1 cup finely diced onion
2 tbsp all-purpose flour
1 cup beef broth & 1 tbsp cooking sherry
1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, Worcestershire sauce, and steak seasoning. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Serve & enjoy!