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My Pork Chops with Mushroom Gravy are rich, creamy, and are ready to eat in 30 minutes from start to finish! Not only is this quick and delicious dish so easy to prepare, but it’s also easy to clean up. These pork chops in mushroom sauce cook in just one pan, after all!
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Pork Chops in Mushroom Gravy
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 repeatedly ask you this recipe.
I love one-pot recipes like this amazing mushroom pork recipe and my smothered pork chops recipe. Any meal that is this delicious and easy to clean up after is a favorite on my list! This is one of my best Sunday dinner ideas.
Mushroom Gravy Pork Chops 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.
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.
How to Make Mushroom Gravy Pork Chops
- Pat the pork chops (bone-in or boneless) dry and season them generously with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the pork chops and sear for 5 minutes when the butter melts on each side. Remove from the pan and set aside.
- Without cleaning the pan, add sliced mushrooms and sliced yellow onion and cook until golden brown and caramelized.
- Once browned, add flour and stir to coat. Cook for 1-2 minutes more.
- Add chicken broth, heavy cream, Worcestershire sauce, and 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 to produce a dinner your family will love!
Pork Chops in Mushroom Gravy 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 will not cook through. If your chops are thicker, use a meat mallet to shape them to ½″.
- Internal temperature should be a minimum of 145°F. The searing time will be a little less when you’re cooking boneless pork chops. Use a meat thermometer to check the temperature; this helps cook any meat.
- 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.
If you love mushrooms, you are going to love my mushroom soup. So easy to prepare and just amazing!
Pork Chop Temps
| Cut | Internal Temperature |
|---|---|
| Boneless Pork Chops | 145°F |
| Bone-in Pork Chops | 145°F |
Regardless of the cooking method, both bone-in and boneless pork chops require an internal temperature of 145°F to be cooked through. Although the standard used to be higher, you are over-cooking your pork if you cook it further than 145°F. See my Pork Temperature Chart.
Mushroom Gravy Pork Chops FAQ
The secret to juicy mushroom gravy pork chops is to start with well-marbled pork chops and season them generously. The rich mushroom gravy not only adds flavor but also helps keep the chops moist.
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 it in the mushroom gravy minutes before serving. The gravy heats up perfectly, giving you time to relax and enjoy your guests or your family.
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.
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.
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.
How to Store Pork Chops in Mushroom Gravy
- Allow the Pork Chops and Gravy to Cool: After cooking the pork chops in mushroom gravy, let them cool to room temperature. This helps prevent condensation inside the storage container, which can lead to moisture and spoilage.
- Choose the Right Container: Use an airtight container or resealable plastic bags for storage. Make sure the container is large enough to accommodate the pork chops and gravy without overcrowding.
- Portion the Pork Chops and Gravy: If you have multiple pork chops, consider dividing them into individual portions before storing them. This makes it easier to reheat only what you need without reheating the entire batch.
- Label and Date: Use a label or marker to write the date of storage on the container. This helps you keep track of freshness.
- Refrigerate or Freeze: Depending on when you plan to use the pork chops, you can either refrigerate or freeze them:
- Refrigeration: If you plan to consume the pork chops within 3-4 days, store them in the refrigerator.
- Freezing: If you want to store them for a longer period, freeze the container. Pork chops in gravy can be stored in the freezer for 2-3 months. Make sure the container is freezer-safe.
- Thawing and Reheating:
- To thaw frozen pork chops in gravy, place them in the refrigerator overnight.
- Reheat on the stovetop or in the microwave until the internal temperature reaches at least 165°F (74°C) to ensure they are safe to eat.
Side Dishes for Pork Chops
Check out my favorite Pork Chop Recipes!
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Recipe
Pork Chops with Mushroom Gravy
Ingredients
- 4 pork chops bone-in or boneless
- kosher salt
- pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1.5 cups mushrooms sliced
- ½ yellow onion sliced
- 1 tablespoon all purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme stems removed; optional for garnish
- 1 teaspoon 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!
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!
PAT PUMPHREY says
Absolutely delicious
Em Beitel says
Thank you so much, Pat! We’re so glad you enjoyed it!
Amy says
This gravy was just lovely. We had a pork tenderloin that needed using and with some very minor mods this worked beautifully. Served with (store bought) mashed potatoes and roasted Brussels sprouts. Really wonderful! Thanks so much for this easy and delicious recipe.
Em Beitel says
Thank you so much, Amy! We’re so happy you enjoyed it, and appreciate your review!