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These Pork Chops with Mushroom Gravy are rich, creamy, and are ready to eat in 30 minutes from start to finish! Not only is this a quick and delicious family dinner idea, but it’s also easy to clean up after. These pork chops in mushroom sauce cook in just one pan, after all!
Just wait until you taste this creamy and decadent mushroom sauce for pork. Serve the whole dish over a bed of creamy mashed potatoes, and you have a perfect dinner your family will ask you for again and again.
🍽 Equipment
To make this pork chops with creamy mushroom sauce recipe, you will need:
- A large skillet
- Spatula or tongs to flip the pork chops with
One of the best aspects of this recipe is that it cooks all in one pan. Everything from the pork chops to the creamy mushroom sauce cook in the same pan, so you only have one dish to clean up after.
I love one pot recipes like these mushroom pork chops and One Pot Chicken and Orzo. Any meal that is this delicious and also so easy to clean up after is a favorite on my list!
🥘 Ingredients
- pork chops, bone-in or boneless
- salt and pepper
- olive oil
- butter
- mushrooms
- onion, sliced
- all-purpose flour
- chicken broth
- heavy cream
- Worcestershire sauce
- Dijon mustard
- fresh thyme, stems removed; optional, for garnish
- flat leaf parsley, chopped; optional, for garnish
In this simple pork chops recipe, you sear the pork chops in butter and olive oil, then smother them in a creamy gravy with mushrooms, onions, Dijon mustard, and Worcestershire sauce.
The result is deliciously creamy mushroom gravy, pork chops that are perfectly cooked, and only one dish to clean up after. What could be better?
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Trust me, it’s just as good as it sounds and better. The easy mushroom gravy recipe is to die for and will have you eating up every last bit with a spoon. his is the perfect dish for when you want something a little more decadent with very little effort!
Instructions
- Pat 4 pork chops (bone-in or boneless) dry and season generously with salt and pepper on both sides.
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side (less for boneless). Remove from the pan and set aside.
- Without cleaning the pan, add 1 ½ cups sliced mushrooms and ½ a sliced yellow onion and cook until golden brown and caramelized. Add a little more oil if the pan is too dry.
- Once browned, add 1 Tablespoon all-purpose flour and stir to coat. Cook for 1-2 minutes more.
- Add ½ cup chicken broth, ½ cup heavy cream, 2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the pan. Whisk gently until it thickens.
- Add salt and pepper to taste, then place the pork chops back into the pan and cover with the gravy. Allow to heat through.
- Plate and spoon gravy over pork chops to serve. Optionally, garnish with 1 Teaspoon each of fresh thyme and parsley.
And that’s how to cook pork chops with mushroom gravy! All-in-all, it should take you about 30 minutes from start to finish.
Recipe Tips
- Scrape up the brown bits. When you’re cooking the gravy, make sure to scrape up the brown bits from the bottom of the pan. This will make the sauce taste even better.
- Don’t use thicker than ½″ pork chops. The pork chops, bone-in or boneless, should not be thicker than ½″ or they will not cook through. If your chops are thicker, use a meat mallet to shape it to ½″.
- Internal temperature should be minimum 145°F. When you’re cooking boneless pork chops, the searing time will be a little less. Use a meat thermometer to check the temperature; this helps with cooking any meat.
Serving Size
These yummy pork chops with mushrooms are perfectly sized for serving 4 people.
For 6 servings, use 6 pork chops and multiply your other ingredients by 1.5. For double the serving, double all ingredients.
You will most likely need to cook in two batches when cooking for 6, and definitely will need to do so for cooking double the amount.
Frequently Asked Questions
Can mushroom pork chops be made ahead of time?
Yes! This dish is a perfect make-ahead meal to impress your friends when hosting a party, or for making earlier in the day before serving dinner.
Cook it ahead of time, then reheat in the mushroom gravy minutes before serving. The gravy heats up perfectly, giving you time to relax and enjoy your guests or your family.
What kind of mushrooms should I use?
This pork recipe is so versatile. You can use any mushrooms you like in this recipe. They all work well, from button mushrooms, to portobello mushrooms, to mixed sliced mushrooms.
Should I use boneless or bone-in pork chops?
This is up to preference! Although we use bone-in pork chops for this recipe, you can use either boneless or bone-in, whichever you prefer.
Boneless pork chops may be a better choice for you if you have young kids in your family.
What is the secret to tender pork chops?
Bone-in pork chops tend to be more tender than boneless. Make sure to give them plenty of seasoning. Letting them rest while you’re cooking the gravy is key to their tenderness, as is reheating them with the gravy spooned on top.
By the time you’ve made this dish, you should have the most tender pork chops recipe ever!
Side Dishes
You can serve pork chops in mushroom sauce with pasta, vegetables, mashed potatoes, risotto, and more. Here are a few of my personal favorite side dishes for pork:
Imagine soaking up all of that delicious mushroom gravy sauce with your own homemade bread! Instant Pot French Bread is my favorite, but you can also use Sprouted Grain Bread.
Pork Chop Recipes
If you’re a fan of pork chop recipes, I have good news for you! We have more! Give these a try, too:
- Baked Apple Pork Chops
- Sous Vide Pork Chops
- Southern Smothered Pork Chops
- Smothered Pork Chops
- Katsu Sando (Japanese Pork Cutlet Sandwich)
What to Do with Leftover Pork Chops
Use leftovers to make our incredible Philly Pork Sandwich! This is my favorite way to use leftover pork chops. I first tried this sandwich in Philly and knew I had to make it at home. It’s delicious!
Pork Chops with Mushroom Gravy
🥘 Ingredients
- 4 pork chops bone-in or boneless
- kosher salt
- pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1.5 cups mushrooms sliced
- ½ yellow onion sliced
- 1 tbsp all purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp fresh thyme stems removed; optional for garnish
- 1 tsp flat leaf parsley chopped; optional for garnish
🔪 Instructions
- Pat 4 pork chops (bone-in or boneless) dry and season generously with salt and pepper on both sides.
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side (less for boneless). Remove from the pan and set aside.
- Without cleaning the pan, add 1 ½ cups sliced mushrooms and ½ a sliced yellow onion and cook until golden brown and caramelized. Add a little more oil if the pan is too dry.
- Once browned, add 1 Tablespoon all-purpose flour and stir to coat. Cook for 1-2 minutes more.
- Add ½ cup chicken broth, ½ cup heavy cream, 2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the pan. Whisk gently until it thickens.
- Add salt and pepper to taste, then place the pork chops back into the pan and cover with the gravy. Allow to heat through.
- Plate and spoon gravy over pork chops to serve. Optionally, garnish with 1 Teaspoon each of fresh thyme and parsley.
Notes
- This recipe can be made using bone-in or boneless pork chops.
- If boneless, the searing time per side maybe a little less. Pork should be cooked to an internal temperature of minimum 145°F.
- Cooking pork chops too long will dry them out, so be careful not to overcook your them. A meat thermometer always helps when cooking any meat.
- Make sure you get the pork chops to the point that they have that nice golden look to the and crispy edges.
- Don’t forget to scrape up the browned bits leftover on the pan from the chops…this is the secret to a great tasting sauce!
Nutrition
Photography by Kristen King
Sharon Rausch says
Thank you so much for sharing your helpful information. It’s very unique post. Good job.
Em Beitel says
Thanks so much, Sharon! We’re glad to hear it!
BonnieB says
Long ago, I made pork chops & gravy using mushroom soup. Then along came our keto diet, and this dish was forgotten – until now. This recipe is absolutely fantastic, much better than with canned mushroom soup and healthier, too. Since we love gravy, I increased the gravy to 1 1/2x the recipe amount and also substituted arrow root for the flour (to follow keto). After adding the browned chops to the gravy, I covered & simmered for about an hour. Fork tender and awesome. Thank you for sharing. We will be having this again and again.
Em Beitel says
Bonnie, thank you so much for your lovely comment and the suggestion to use arrowroot instead of flour for a keto dish. We’re overjoyed you and your family enjoyed it so much!