I just made Pan Fried Pork Chops with mushroom gravy that leaves the plate scraped clean and everyone hovering for seconds.

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I’m obsessed with Pan Fried Pork Chops smothered in Mushroom Gravy Pork Chops that actually tastes like something way better than weekday food. I love the way the browned edges hit you first, then the slick, savory cremini mushroom notes take over.

And the cream, yes heavy cream, pulls it all into this ridiculous, spoonable sauce. I don’t want bells and whistles, just punchy pepper, real mushrooms, and meat that still has some chew.

Makes me stop scrolling and sit down. Messy, loud, totally worth getting sauce on my shirt, honestly.

I will fight anyone for the last bite, seriously.

Ingredients

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Pork chops: the meaty star, juicy protein that fills you up.
Salt: brings out taste, makes everything actually taste like food.
Pepper: little heat and pop, keeps the gravy interesting.
Flour: helps the sauce thicken, gives a silky body.
Oil: browns the chops, adds a crisp outer bite.
Butter: richer flavor and glossy finish for the gravy.
Mushrooms: earthy, meaty texture that soaks up sauce.
Onion: sweet base note, gives the gravy real depth.
Garlic: a punch of warmth, small but mighty.
Chicken broth: the savory backbone that ties it together.
Heavy cream: makes the gravy lush and spoon-worthy.
Mustard/Worcestershire: a tangy kick, optional but really nice.
Thyme: herbaceous hint, keeps it tasting fresh.
Parsley: bright garnish, makes the dish look cared for.

Ingredient Quantities

4 bone-in or boneless pork chops, about 1 inch thick (roughly 1 to 1 1/2 pounds total)

Salt, about 1 teaspoon, plus extra to taste

Freshly ground black pepper, about 1/2 teaspoon, plus extra to taste

2 tablespoons all purpose flour (for dredging)

2 tablespoons olive oil or vegetable oil

2 tablespoons unsalted butter

8 ounces cremini or white button mushrooms, sliced (about 2 cups)

1 small yellow onion, finely chopped (about 3/4 cup)

2 cloves garlic, minced

1 cup low sodium chicken broth

1/2 cup heavy cream (or substitute 1/2 cup half and half for a lighter gravy)

1 teaspoon Dijon mustard or 1/2 teaspoon Worcestershire sauce (optional, but recommended)

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

2 tablespoons chopped fresh parsley, for garnish (optional)

How to Make this

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1. Pat pork chops dry with paper towels, season both sides with about 1 teaspoon salt and 1/2 teaspoon pepper, then lightly dredge in the 2 tablespoons flour, shaking off excess.

2. Heat a large skillet over medium-high and add 2 tablespoons oil. When it’s shimmering, add pork chops and sear 4 to 5 minutes per side for 1 inch thick chops until golden and they register about 140 to 145 F. Work in batches if needed, don’t crowd the pan.

3. Transfer chops to a plate and tent with foil to rest while you make the gravy, don’t skip resting or they’ll lose juices.

4. Reduce heat to medium, add 2 tablespoons butter to the same skillet. When melted, add the sliced mushrooms and chopped onion, stirring so they pick up the browned bits from the pork. Cook about 5 to 6 minutes until mushrooms are browned and onions are soft.

5. Stir in the minced garlic and the 1/2 teaspoon dried thyme (or 1 tsp fresh) and cook 30 seconds until fragrant, careful not to burn the garlic.

6. Pour in 1 cup low sodium chicken broth to deglaze the pan, scraping up all the brown bits with a wooden spoon. Let the broth reduce about 2 to 3 minutes.

7. Lower heat to medium-low and stir in 1/2 cup heavy cream plus the optional 1 teaspoon Dijon mustard or 1/2 teaspoon Worcestershire sauce, mixing until the sauce is smooth. Simmer gently 2 to 3 minutes until sauce thickens to a gravy consistency. Taste and add more salt and pepper if needed.

8. Return pork chops to the skillet, spoon sauce over them and simmer 2 minutes to warm through and finish cooking to 145 F. If sauce becomes too thick, add a splash of broth or cream.

9. Remove from heat, sprinkle with 2 tablespoons chopped fresh parsley and let chops rest 3 to 5 minutes before serving so juices redistribute.

10. Serve pork chops topped with the mushroom gravy and extra parsley if you like. This cooks up in about 30 minutes and goes great with mashed potatoes, rice or buttered noodles.

Equipment Needed

1. Large heavy skillet (cast iron or stainless steel works best)
2. Tongs or a spatula for flipping the chops
3. Meat thermometer to check 140 to 145 F doneness
4. Cutting board and a sharp knife for slicing onions and trimming chops
5. Paper towels for patting pork dry
6. Shallow plate or bowl for dredging flour
7. Wooden spoon or heatproof spatula to scrape up browned bits and stir gravy
8. Measuring cups and spoons plus a small ladle or spoon for serving the gravy

FAQ

Do I have to use bone in pork chops or can I use boneless? You can use either. Bone in chops give a bit more flavor and stay juicier, but boneless cook faster and are easier to eat. Adjust cooking time so boneless don't overcook.

How do I know when the pork is done without cutting into it? Use a meat thermometer. Pork is safe at 145°F with a 3 minute rest. If you don't have a thermometer look for juices that run clear and the meat slightly firm but still springy.

My gravy is too thin or too thick. How do I fix it? Too thin: simmer a few more minutes to reduce. Or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, simmer until thickened. Too thick: whisk in a little extra chicken broth or cream until you get the right consistency.

Can I make this ahead of time or freeze it? Yes. Cook the chops and gravy, cool, then refrigerate up to 3 days. For longer storage freeze in an airtight container up to 2 months. Reheat gently over low heat so the cream doesn't break.

What can I serve with these pork chops? Mashed potatoes, buttered noodles, rice, or crusty bread all work great to soak up the mushroom gravy. A simple green salad or roasted veggies add a fresh contrast.

Any tips for extra flavor or if I'm short on time? For more depth add a splash of white wine or a teaspoon of Worcestershire when you deglaze the pan. If you're in a hurry slice the chops thinner so they cook faster, but watch them closely so they don't dry out.

Pork Chops In Mushroom Gravy Recipe Substitutions and Variations

Pork chops: use boneless chicken thighs or thin pork tenderloin slices if you want something leaner or quicker to cook. They wont need as long, so watch the time.
All purpose flour (for dredging): swap with cornstarch or arrowroot for a gluten free option; use about the same amount and pat it on dry.
Heavy cream: sub with half and half for a lighter gravy, or full fat coconut milk for a dairy free version (it will taste a bit coconutty).
Chicken broth: use vegetable broth or dry white wine plus water if you want more depth of flavor; cut the wine with water so it isnt too strong.

Pro Tips

1. Let the pork rest after searing, like the recipe says, but really give it at least 5 minutes under foil. If you slice too soon all the juices run out and it turns dry. Pat the chops super dry before seasoning so you get a better crust.

2. Don’t overcrowd the pan when searing. Do them in two batches if needed. Crowding cools the pan and makes them steam not brown. If the pan starts smoking, turn the heat down a bit instead of moving them around constantly.

3. Brown the mushrooms well. Push them around enough to get color and scrape up all those browned bits with the broth when you deglaze. Those bits are where the flavor hides, so don’t wash them away.

4. If your gravy gets too thick or tastes too rich, loosen it with a splash of broth or milk and add a squeeze of lemon or a tiny extra dab of mustard to brighten it. Taste and adjust salt at the end, not before.

Pork Chops In Mushroom Gravy Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made Pan Fried Pork Chops with mushroom gravy that leaves the plate scraped clean and everyone hovering for seconds.

Servings

servings

Calories

517

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless steel works best)
2. Tongs or a spatula for flipping the chops
3. Meat thermometer to check 140 to 145 F doneness
4. Cutting board and a sharp knife for slicing onions and trimming chops
5. Paper towels for patting pork dry
6. Shallow plate or bowl for dredging flour
7. Wooden spoon or heatproof spatula to scrape up browned bits and stir gravy
8. Measuring cups and spoons plus a small ladle or spoon for serving the gravy

Ingredients

4 bone-in or boneless pork chops, about 1 inch thick (roughly 1 to 1 1/2 pounds total)
Salt, about 1 teaspoon, plus extra to taste
Freshly ground black pepper, about 1/2 teaspoon, plus extra to taste
2 tablespoons all purpose flour (for dredging)
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
8 ounces cremini or white button mushrooms, sliced (about 2 cups)
1 small yellow onion, finely chopped (about 3/4 cup)
2 cloves garlic, minced
1 cup low sodium chicken broth
1/2 cup heavy cream (or substitute 1/2 cup half and half for a lighter gravy)
1 teaspoon Dijon mustard or 1/2 teaspoon Worcestershire sauce (optional, but recommended)
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh parsley, for garnish (optional)

Directions

Pat pork chops dry with paper towels, season both sides with about 1 teaspoon salt and 1/2 teaspoon pepper, then lightly dredge in the 2 tablespoons flour, shaking off excess.
Heat a large skillet over medium-high and add 2 tablespoons oil. When it’s shimmering, add pork chops and sear 4 to 5 minutes per side for 1 inch thick chops until golden and they register about 140 to 145 F. Work in batches if needed, don’t crowd the pan.
Transfer chops to a plate and tent with foil to rest while you make the gravy, don’t skip resting or they’ll lose juices.
Reduce heat to medium, add 2 tablespoons butter to the same skillet. When melted, add the sliced mushrooms and chopped onion, stirring so they pick up the browned bits from the pork. Cook about 5 to 6 minutes until mushrooms are browned and onions are soft.
Stir in the minced garlic and the 1/2 teaspoon dried thyme (or 1 tsp fresh) and cook 30 seconds until fragrant, careful not to burn the garlic.
Pour in 1 cup low sodium chicken broth to deglaze the pan, scraping up all the brown bits with a wooden spoon. Let the broth reduce about 2 to 3 minutes.
Lower heat to medium-low and stir in 1/2 cup heavy cream plus the optional 1 teaspoon Dijon mustard or 1/2 teaspoon Worcestershire sauce, mixing until the sauce is smooth. Simmer gently 2 to 3 minutes until sauce thickens to a gravy consistency. Taste and add more salt and pepper if needed.
Return pork chops to the skillet, spoon sauce over them and simmer 2 minutes to warm through and finish cooking to 145 F. If sauce becomes too thick, add a splash of broth or cream.
Remove from heat, sprinkle with 2 tablespoons chopped fresh parsley and let chops rest 3 to 5 minutes before serving so juices redistribute.
Serve pork chops topped with the mushroom gravy and extra parsley if you like. This cooks up in about 30 minutes and goes great with mashed potatoes, rice or buttered noodles.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.