Pork Chops with Mushroom Gravy

Here’s Why You’ll Love These Pork Chops with Mushroom Gravy

• One pan, 30 minutes. It doesn’t get better than that on most weeknights. I love that I can make a 5-star dinner with only one pan to clean afterward.
• Leave the condensed soup in the cupboard. The mushroom sauce is silky smooth and full of flavor, with only 5 ingredients and a few herbs.
• Comforting. Like Salisbury steak and smothered chicken, this pan-seared pork with mushroom gravy is classic comfort food. The creamy, earthy mushroom sauce is exactly what I crave on a cold, cozy night!
• The perfect cook. It can be very easy to overcook pork, leaving the meat dry and chewy. I share my easy method for cooking chops that are tender and juicy every time. 

Ingredients Needed to Make this Recipe

Don’t get me wrong, I’ll use a can of condensed mushroom soup as a shortcut every once in a while! The beauty of this pork chop recipe is that you don’t need it.

Below are the simple ingredients you’ll need to prepare your pork chops and make the mushroom sauce. The exact amounts for all the ingredients are in the recipe card at the end of the page.

• Extra virgin olive oil – You can use any type of cooking oil, but olive oil adds the most flavor.
• Boneless pork chops – I use ¾-inch thick chops for this recipe. You could use bone-in chops if you prefer. They’ll need a slightly longer cooking time.
• Seasonings – These chops don’t need much more than salt and pepper. It lets the gravy do the talking! I like to use kosher salt or even seasoned salt and freshly cracked black pepper.

Homemade Mushroom Gravy 

• Butter – You can use salted or unsalted, whatever you have in your fridge.
• Mushrooms – You can use any variety of fresh mushrooms.
• Garlic – Freshly minced garlic is what I like to use, but garlic powder will also work.
• Low-sodium chicken broth – You can also use regular chicken broth, vegetable broth, or even a splash of white wine as a swap if that’s what you’ve got.
• Half and half – You can also use heavy cream for a richer, creamier result.
• Herbs – I use dried rosemary, thyme, and parsley, but feel free to swap in what you have or prefer.

What to Serve With Pork Chops and Gravy

I love serving these juicy pork chops with mushroom gravy over white rice or pasta. Or, I’ll serve them with dinner rolls for soaking up the sauce, and a few tasty side dishes. Try this roasted acorn squash and a crunchy kale quinoa salad in the fall.

In the winter, I tend to gravitate toward hearty sides like roasted veggies, Brussels sprouts with bacon, or this broccoli cheese casserole. Enjoy a chewy stuffed sweet potato cookie for dessert!

How to Make Pork Chops with Mushroom Gravy

Pork chops are one of my favorite foods to cook. They have so much flavor, the whole family loves them, they’re super affordable, and you can cook them very quickly.

Just like with air fryer pork chops, smothered pork chops, and oven-baked pork chops, no matter the cooking method, the secret to juicy pork chops is a perfect sear. Afterward, the pork finishes cooking in the skillet with the creamy gravy, keeping it from drying out. Here are the steps:

1. Season. Sprinkle salt and pepper on both sides of the pork chops.
2. Cook the meat. Heat the oil in a large skillet over medium heat. Add the pork chops and sear until cooked all the way through, about 6-7 minutes, flipping halfway through. Place them on a plate and cover to keep warm.
3. Sauté the mushrooms. Add the butter to the skillet, then add the mushrooms. Cook while stirring until the mushrooms are brown, about 3 minutes. 
4. Add garlic. Add the garlic to the skillet with the mushrooms, and cook until fragrant. This should take about 30 seconds. 
5. Pour in the broth. Add the chicken broth or wine to the skillet and stir to combine, scraping up the bits from the bottom of the pan. Cook until most of the liquid has evaporated, about 2 minutes. 
6. Finish the gravy. Add the half and half and the dried herbs to the gravy, and stir to combine. Cook the gravy until it starts to simmer.
7. Add the pork. Put the pork chops back in the skillet, and cook until heated through, about 1-2 minutes. Serve the pork immediately with the creamy mushroom gravy ladled over the top. 

How to Store and Reheat Leftovers

• Store in the fridge. Leftover creamy mushroom pork chops will last in the fridge for 3 days, or in the freezer for 3 months, as long as they’re stored in an airtight container.
• To reheat. Cover the chops in aluminum foil and place them in a 350°F oven for 15 minutes. If frozen, make sure to completely thaw or defrost the meat before reheating it. 

More Pork Chop Recipes to Try

• Creamy Dijon Pork Chops
• Breaded Pork Chops
• Ranch Pork Chops
• Jerk Sauce Grilled Pork Chops
• Stuffed Pork Chops
• Fried Pork Chops with Garlic Butter