Rich and creamy pork chops with mushroom gravy come together in just 30 minutes! Pan fried pork chops pair perfectly with mushroom gravy in this easy recipe.
In this pan fried pork chops recipe, pork chops are seared in butter and olive oil, then smothered in a creamy gravy with mushrooms, onions, dijon mustard, and Worcestershire.
It’s just as good as it sounds and better! This easy mushroom gravy is to die for and will leave you eating it with a spoon! Pork chops with gravy is the perfect weeknight dish for when you want something a little more decadent without going to a lot of trouble.
Ingredients for Mushroom Gravy Pork Chops
To make this pork chops and gravy recipe, you will need:
- 4 pork chops, bone-in or boneless (your preference)
- kosher salt
- pepper
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1.5 cups mushrooms, sliced
- 1/2 yellow onion, sliced
- 1 Tbsp. all purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tsp. Worcestershire sauce
- 1 tsp. dijon mustard
- Optional: 1 tsp. fresh thyme, stems removed, and 1 tsp. flat leaf parsley, chopped, for garnish
How to Cook Pork Chops
This is a one pan dinner recipe made in just 30 minutes! Here’s how to make it:
- Pat pork chops dry and season generously with kosher salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat.
- When butter is melted, add pork chops and sear on each side for about 5 minutes (less if you are using boneless pork chops). Remove from pan.
- Using same pan and renderings from the meat add mushrooms and onions and cook until golden brown and caramelized. Add a little more oil if pan becomes too dry.
- Add flour and stir to coat. Cook 1-2 minutes.
- Add in chicken broth, heavy cream, Worcestershire sauce, and dijon mustard and whisk gently until thickened.
- Add salt and pepper to taste.
- Place pork chops back in the pan and cover with gravy. Allow them to heat through.
- Plate and spoon gravy over pork chops to serve.
Optional: Garnish with fresh thyme and parsley.
What should I serve with mushroom gravy pork chops?
Pork chops with mushroom gravy pair well with:
- Fresh Vegetable Salad with Creamy Balsamic Dressing
- Garlic Parmesan Roasted Carrots
- Squash Casserole
Serving pork chops with apples is a classic! For dessert, try caramel apple cake, sliced baked apples, slow cooker applesauce, sauteed apples or even an Ina Garten apple crisp or apple dump cake with fresh apples.
Soak up the flavorful mushroom gravy with your own sprouted grain bread!
Recipe Tips for Making Pork Chops
This recipe can be made using bone-in or boneless pork chops.
If boneless, the searing time per side may be a little less. Per USDA guidelines, pork should be cooked to an internal temperature of minimum 145°F.
Cooking them too long will dry them out, so be careful not to overcook your pork chops. A meat thermometer always helps when cooking any meat.
Pork chops with mushroom gravy is a great weeknight dinner that’s also special enough for when you have company to impress or for the holidays. Put this easy pork chops recipe into your dinner rotation today!
Try these easy mushroom recipes!
If you love mushroom recipes, you’ll want to try these:
- Chicken Breast and Mushroom Recipe
- Baked Portobello Mushrooms
- Air Fryer Mushrooms
- Chicken and Mushroom Pie
- Mushroom Swiss Burger
- Button Mushrooms Recipe
- Mushroom Risotto Recipe
- Hungarian Mushroom Soup
- Sauteed Mushrooms and Onions
- Mushroom Grilled Cheese and French Onion Soup
- Mushroom Spinach Pasta
- Vegetarian Stuffed Mushroom Recipe
- Instant Pot Risotto
- Creamy Mushroom Pasta
Love pork chops? Try our baked apple pork chops.
Leave a comment!
If you loved this pan fried pork chops recipe, let us know what you think in the comments and with a rating!
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Rich and creamy pork chops with mushroom gravy come together in just 30 minutes! Pan fried pork chops pair perfectly with mushroom gravy in this easy recipe.
- 4 pork chops bone-in or boneless
- kosher salt
- pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1.5 cups mushrooms sliced
- 1/2 yellow onion sliced
- 1 tbsp all purpose flour
- 1/2 cup chicken broth
- 1/2 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
-
Pat pork chops dry and season generously with kosher salt and pepper on both sides.
-
Heat olive oil and butter in a large skillet over medium-high heat.
-
When butter is melted, add pork chops and sear on each side for about 5 minutes (less if you are using boneless pork chops). Remove from pan.
-
Using same pan and renderings from the meat add mushrooms and onions and cook until golden brown and caramelized. Add a little more oil if pan becomes too dry.
-
Add flour and stir to coat. Cook 1-2 minutes.
-
Add in chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard and whisk gently until thickened.
-
Add salt and pepper to taste.
-
Place pork chops back in the pan and cover with gravy. Allow to heat through.
-
Plate and spoon gravy over pork chops to serve. Optional: Garnish with fresh thyme and parsley.
Recipe Video
RECIPE TIPS:
- Cooking pork chops too long will dry them out, so be careful not to overcook them. A meat thermometer always helps when cooking any meat.
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Thanks so much, Sharon! We’re glad to hear it!