Pork Chops with Mushroom Gravy

5 from 14 votes
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These pork chops with mushroom gravy are juicy, tender, covered in a creamy sauce, and a perfect meal for a weeknight dinner. The meat is beautifully seared but moist on the inside, while the garlic and mushroom gravy is rich and comforting.

Overhead view of a skillet filled with pork chops and mushroom gravy, with a serving spoon and some fresh parsley.


 

Creamy Pork Chops with Mushroom Gravy

Meat and gravy is a food combo that I just can’t get enough of. Lately, I’ve been all about this pork chops with mushroom gravy recipe, which not only has perfectly cooked chops, but a rich and creamy mushroom sauce that’s loaded with all my favorite fall flavors. 

Just like with Air Fryer Pork Chops, Smothered Pork Chops, and Oven Baked Bone-In Pork Chops, the secret to this recipe is to get a crispy, golden sear on the meat, while keeping the inside tender and juicy. Then the meat is covered in a rich, creamy, and savory sauce that’s bursting with herbs, garlic, and mushrooms. This is my favorite dinner for a cold and cozy night!

Why You’ll Love These Pork Chops with Mushrooms

There’s so much to love about these juicy pork chops with mushrooms. Here’s why I think you’ll love making and eating this recipe.

  • Easy. Even though these mushroom gravy-smothered pork chops taste like they came from a fancy restaurant, they’re actually really easy to make. The recipe only takes half an hour, and it’s super straightforward. 
  • One-pot. I’m a huge fan of one-pot meals. The less mess in the kitchen, the better! This entire pork chop meal comes together in one skillet, so your kitchen will still be clean when you’re done making dinner.
  • Comforting. Pork chops with mushroom gravy are one of my go-to meals when I need comfort food. There’s something so soothing about a hearty piece of pork covered in earthy mushrooms and a rich cream sauce. This recipe puts a smile on my face even if I’ve had a bad day.
  • Juicy. It can be very easy to overcook pork, which leaves the meat dry and chewy. But this recipe cooks the meat perfectly so that it’s tender and juicy. The pork finishes cooking in the skillet with the gravy, which keeps it from drying out. 
Close up of pork chops on a plate with mushroom gravy.

Recipe Ingredients

Here’s everything you need to make these comforting and hearty smothered pork chops. Make sure to scroll to the recipe card at the end of the page for the exact amounts for all the ingredients.

For the Pork Chops:

  • Extra virgin olive oil – You can use any type of oil, but extra virgin olive oil adds the most flavor.
  • Boneless pork chops – I use ¾-inch thick chops for this recipe.
  • Salt – I like to use kosher salt.
  • Pepper –Be sure to always use freshly cracked pepper. 

For the Mushroom Gravy: 

  • Butter – You can use salted or unsalted, whatever you have in your fridge.
  • Mushrooms – You can use any variety of mushrooms.
  • Garlic – Minced.
  • Low-sodium chicken broth – White wine also works. 
  • Half and half – You can also use heavy cream.
  • Herbs: Dried rosemary, thyme and parsley
Close up of pork chops searing in a skillet.

How to Make Pork Chops with Mushroom Gravy

These juicy pork chops with a creamy herb and mushroom gravy only take 30 minutes to make. Here’s how to make these easy and cozy meal.

  • Season. Sprinkle salt and pepper on both sides of the pork chops.
  • 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.
  • Sauté the mushrooms. Add the butter to the skillet, then add the mushrooms. Cook while stirring until the mushrooms are brown, about 3 minutes. 
  • Add garlic. Put the garlic in the skillet with the mushrooms, and cook until fragrant. This should take about 30 seconds. 
  • Pour in the broth. Add the chicken broth or wine to the skillet and stir to combine. Cook until most of the liquid has evaporated, about 2 minutes. 
  • 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.
  • Add the pork. Put the pork chops back in the skillet, and cook until heated through, about 1 minute. Serve the pork immediately with the gravy ladled over the top. 

Tips for Success

Here are a few of my favorite tricks and tips to use when making these hearty pork chops with mushroom gravy.

  • Get a good sear. It’s really important that you sear your pork until it has a nice golden brown color. The sear is what gives the meat most of its flavor, so you need to make sure that the chops are developing a crust. If the pork is greying but not searing, turn the heat up.
  • Adjust the time. This recipe tells you to cook the pork chops for 6-7 minutes, but sometimes the timing can change. The recipe is for ¾-inch thick pork chops, so you’ll need to adjust the timing if you have smaller or larger pieces of meat. The temperature of your skillet will also determine how long the meat needs to cook, so adjust the time based on how quickly the pork is cooking. I recommend using an instant-read thermometer so you can know exactly when the pork has reached an internal temperature of 145F. 
  • Use fresh herbs. I’ve put dried herbs in this recipe because that’s what most people have around. But if you have fresh rosemary, thyme, and parsley, you can use them instead. It will make the mushroom gravy even more fresh and flavorful! 
A plate of pork chops covered in mushroom gravy, topped with parsley.

What Goes With Mushroom Pork Chops? 

Pork chops with gravy are a classic entree, and they go perfectly with traditional side dishes. Here are a few of my favorite recipes to serve when I make these juicy pork chops with mushroom gravy.

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 350F oven for 15 minutes. If frozen, make sure to completely thaw or defrost the meat before reheating it. 

More Pork Chop Recipes to Try

Pork chops are one of my favorite foods to cook. They have so much flavor, they’re super affordable, and you can cook them very quickly. Here are a few more pork chop recipes that I think you’re going to love.

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5 from 14 votes

Pork Chops with Mushroom Gravy

These pork chops with mushroom gravy are so tender and juicy, and covered in an herbaceous cream and mushroom sauce. They're a restaurant-quality dinner that's easy to make, and super comforting.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Serves

Ingredients 

For the Pork Chops:

  • tablespoons extra virgin olive oil
  • 4 boneless pork chops, ¾-inch thick
  • ¼ teaspoon salt
  • ¼ teaspoon fresh cracked pepper

For the Mushroom Gravy:

  • 1 tablespoon butter
  • 8 ounces sliced mushrooms, such as cremini or baby portabella
  • 2 cloves garlic, minced
  • ½ cup low-sodium chicken broth, or white wine
  • cup half and half
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
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Instructions 

  • Season the pork chops on both sides with salt and pepper.
  • Heat the oil in a large skillet over medium heat, then add the pork chops. Cook for about 6-7 minutes, or until cooked through, turning the meat once. When done searing, place the pork chops on a plate and cover to keep warm.
  • Add the butter to the pan. When the butter melts, add the mushrooms and cook, while stirring, until browned. This will take about 3 minutes.
  • Add the garlic and continue to cook until fragrant, about 30 seconds.
  • Pour in the chicken broth or wine, stir to combine, and cook until the liquid is mostly evaporated, about 2 minutes.
  • Stir in the half and half and dried herbs and bring the gravy to a simmer.
  • Place the pork chops back in the skillet and cook for 1 more minute, or until heated through. Serve the pork chops hot, with mushroom gravy on top.

Notes

  • Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
  • Reheat in a 350F oven, covered in aluminum foil, for 15 minutes, or until heated throughout. 

Nutrition

Calories: 294kcal | Carbohydrates: 4g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 247mg | Potassium: 665mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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39 Comments

  1. K says:

    What is a good substitute for the half and half? I need to fit this into a low sodium and low saturated fat diet. Would evaporated skim milk work? Thank you.

    1. Katerina says:

      Yes, you can definitely use evaporated milk as a substitute.

  2. Steve says:

    Very good recipe! Made just as written using white wine. Pork was tender and NOT dry. Will double sauce next time because I like sauce.

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  3. Kimberly says:

    Love this very simple recipe. Made it tonight with wine instead of chix broth it adds a nice depth to the flavor. I served it over garlic mashed cauliflower.

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  4. Cathi says:

    Ive added this recipe on my phobes home screen for at least 3 yrs… Lol thats how much my family adores this recipe. I follow the recipe exactly as written but i double the mushroom gravy because i serve it with a pasta. Ceasar salad. Finishes the meal. Ive used boneless or bone in pork chops and it always comes out juicy. Absolutely delicious!

    1. Katerina Petrovska says:

      That’s great to hear! 🙂 I am very glad you enjoyed it! Thank YOU! 🙂

  5. Kristie says:

    I had made 2 change:
    1. My mushrooms were no longer good, so they had to go in the trash. Since I had already stared the chops, I substituted sweet peppers & onions. Was still very tasty!

    2. My hubby wasn’t ready to eat when the chops were done. So I just put the cover on the pan & kept the stove on. So the sauce wasn’t as creamy. But it did coat the chops & was really good!

    Served with herb roasted potatoes.

  6. Susan says:

    I thought this would be a good dinner for us, but when I cook chops in a fry pan they come out very tough. This recipe is no exception to the rule. Also, I had to add some Wondra to the sauce, but it was still not very thick. It was flavorful, though.

    What is the trick to make the chops tender, please, and the sauce thicker?

    1. Jack Edwards says:

      Bake covered in casserole dish with tin foil over top after you have seered them make sure they are done then bake remaining ingredients 20 to 30 min more.

    2. Lisa Hines says:

      I was wondering as far as the pork chops go to make them tender , if you could sear them than put in the crock pot?

  7. Moni says:

    What would pair nicely with this for a full meal?

  8. Regina J says:

    Found this recipe and made it the same night. Both my husband and I loved it. Best pork chops we have ever ate. I used pork chops with the bone in. The herbs made the chops pop and the gravy was light and filling.

  9. L says:

    Hi,

    This Pork Chop w/ Mushrooms & Cream Sauce looks scrumptious & simple!!!!!. I don’t know if I am not seeing
    something, but could you post the measurements for the ingredients. It would be much appreciated.
    Thank you
    L

    1. Katerina Petrovska says:

      Hi!
      You have to scroll down past all the pictures to get to the recipe box… that is where all the ingredients, measurements, and directions are listed.

  10. T. coulter says:

    What type of boneless chops were used.

    1. Katerina Petrovska says:

      That would be boneless pork chops.

      1. T. coulter says:

        I meant what cut of pork. Loin chops or what. Your reply was very prompt. Thank you

        1. Katerina Petrovska says:

          I’m so sorry for the late response, but I didn’t see your question until now. My apologies.
          But, yes, these are loin chops.

    2. Donna says:

      I’m from Australia. What do you mean by half and half??

      1. Katerina Petrovska says:

        Hi!
        It’s light cream. You can also use heavy cream or whole milk.