Pork Chops With Mushroom Gravy – Comforting, Savory, and Weeknight-Friendly
Pork chops with mushroom gravy is one of those meals that feels special without being fussy. You get juicy, golden-browned chops and a silky sauce that begs for mashed potatoes or buttered noodles. It comes together with simple ingredients you probably already have.
The flavor is rich but not heavy, and the whole dish feels warm and satisfying. If you’re craving something hearty and reliable, this is the kind of recipe you’ll make again and again.
Pork Chops With Mushroom Gravy – Comforting, Savory, and Weeknight-Friendly
Ingredients
Method
- Pat dry and season the chops. Use paper towels to dry the pork chops thoroughly.Season both sides generously with salt and pepper. This helps them sear properly and taste well-seasoned throughout.
- Sear to build flavor. Heat the oil in a large skillet over medium-high. When hot, add the chops in a single layer.Sear 3–4 minutes per side until deep golden. Transfer to a plate and tent loosely with foil.
- Sauté mushrooms and aromatics. Reduce heat to medium. Add butter, then mushrooms.Cook, stirring occasionally, until the mushrooms release their moisture and turn golden, about 6–8 minutes. Add the onion and cook 3 minutes more, then stir in the garlic for 30 seconds.
- Make a quick roux. Sprinkle flour over the mushrooms and stir to coat. Cook 1 minute to remove the raw flour taste.
- Build the gravy. Slowly whisk in the chicken broth, scraping up any browned bits.Stir in Dijon, Worcestershire, and thyme. Bring to a gentle simmer; the sauce will thicken slightly.
- Add cream and taste. Reduce heat to low and stir in the cream. Taste and adjust salt and pepper.The gravy should be savory with a faint tang from the mustard.
- Finish the pork in the sauce. Nestle the chops back into the skillet, along with any juices on the plate. Simmer gently 3–6 minutes, turning once, until the chops reach 145°F in the thickest part. Don’t let the sauce boil hard.
- Rest and serve. Let the chops rest off heat for 3 minutes.Spoon gravy over the top and garnish with parsley. Serve with mashed potatoes, rice, noodles, or crusty bread.
Why This Recipe Works
This recipe relies on a few smart techniques that bring out big flavor fast. Browning the pork chops first develops a deep, savory crust and leaves behind fond—the browned bits that become the base of a great gravy.
Sautéing mushrooms until they release their moisture concentrates their flavor and prevents a watery sauce. A quick roux thickens the gravy without lumps, and a splash of broth and cream creates a balanced, velvety finish. With simple seasoning and a gentle simmer, the chops stay tender and the gravy shines.
Ingredients
- 4 bone-in pork chops, about 1-inch thick (or boneless if you prefer)
- 2 tablespoons olive oil or neutral cooking oil
- 2 tablespoons unsalted butter
- 10 ounces cremini or baby bella mushrooms, sliced
- 1 small yellow onion, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup heavy cream (or half-and-half for a lighter sauce)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make It
- Pat dry and season the chops. Use paper towels to dry the pork chops thoroughly.Season both sides generously with salt and pepper. This helps them sear properly and taste well-seasoned throughout.
- Sear to build flavor. Heat the oil in a large skillet over medium-high. When hot, add the chops in a single layer.Sear 3–4 minutes per side until deep golden. Transfer to a plate and tent loosely with foil.
- Sauté mushrooms and aromatics. Reduce heat to medium. Add butter, then mushrooms.Cook, stirring occasionally, until the mushrooms release their moisture and turn golden, about 6–8 minutes. Add the onion and cook 3 minutes more, then stir in the garlic for 30 seconds.
- Make a quick roux. Sprinkle flour over the mushrooms and stir to coat. Cook 1 minute to remove the raw flour taste.
- Build the gravy. Slowly whisk in the chicken broth, scraping up any browned bits.Stir in Dijon, Worcestershire, and thyme. Bring to a gentle simmer; the sauce will thicken slightly.
- Add cream and taste. Reduce heat to low and stir in the cream. Taste and adjust salt and pepper.The gravy should be savory with a faint tang from the mustard.
- Finish the pork in the sauce. Nestle the chops back into the skillet, along with any juices on the plate. Simmer gently 3–6 minutes, turning once, until the chops reach 145°F in the thickest part. Don’t let the sauce boil hard.
- Rest and serve. Let the chops rest off heat for 3 minutes.Spoon gravy over the top and garnish with parsley. Serve with mashed potatoes, rice, noodles, or crusty bread.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power. If the gravy thickens too much, add a splash of broth or water to loosen.
- Freeze: You can freeze for up to 2 months, though the cream may separate slightly.Reheat slowly and whisk to bring the sauce back together.
Health Benefits
Pork chops provide high-quality protein, which supports muscle repair and keeps you satisfied. Choosing lean, bone-in chops helps manage fat content while keeping flavor. Mushrooms bring fiber, B vitamins, and antioxidants, and onions and garlic add beneficial compounds for heart health.
Using low-sodium broth helps control sodium levels, and you can opt for half-and-half or even evaporated milk if you want a lighter sauce. Balance the plate with steamed greens or a salad for a well-rounded meal.
What Not to Do
- Don’t overcrowd the pan. If the chops are crammed together, they steam instead of sear. Work in batches if needed.
- Don’t skip drying the meat. Moisture on the surface blocks browning and makes it harder to get a good crust.
- Don’t rush the mushrooms. Give them time to brown; otherwise the gravy tastes flat and watery.
- Don’t boil the sauce hard after adding cream. A gentle simmer keeps it silky and prevents splitting.
- Don’t overcook the chops. Pull them at 145°F and rest.Overcooked pork turns tough and dry.
Recipe Variations
- Smothered Pork Chops: Dredge the chops lightly in seasoned flour before searing to create a thicker, more Southern-style gravy.
- Herb and Shallot Twist: Swap onion for shallot and add fresh rosemary or tarragon in place of thyme for a brighter, slightly sweet flavor.
- Marsala Mushroom Gravy: Replace 1/2 cup of the broth with dry Marsala wine. Simmer to reduce before adding cream for a restaurant-style finish.
- Lighter Dairy Option: Use half-and-half or 2–3 tablespoons of cream cheese whisked in at the end for a creamy texture with less richness.
- Bacon Boost: Cook 2–3 slices of chopped bacon first, remove, and use the drippings to sauté the mushrooms. Crumble bacon on top to serve.
- Gluten-Free: Use a gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the gravy.
- Boneless or Thin-Cut Chops: Reduce the final simmer time to prevent overcooking.Sear very quickly and finish in the gravy just until done.
FAQ
Can I make this in the oven?
Yes. After searing the chops and building the gravy on the stovetop, transfer everything to an oven-safe skillet and bake at 350°F for 10–15 minutes, or until the chops reach 145°F. This is great if you’re cooking thicker cuts.
What kind of mushrooms work best?
Cremini or baby bella mushrooms offer a rich, earthy flavor and hold their texture well.
White button mushrooms also work fine. For extra depth, mix in a handful of sliced shiitakes.
How do I keep the gravy from turning lumpy?
Cook the flour for a minute to form a roux, then add the broth slowly while whisking. If a few lumps appear, keep whisking over gentle heat and they’ll smooth out.
A cornstarch slurry is another lump-proof option.
Can I make it dairy-free?
Use olive oil instead of butter and skip the cream. Add an extra splash of broth and finish with a tablespoon of dairy-free cream or coconut milk. Keep the heat low to maintain a smooth texture.
What sides go well with this?
Mashed potatoes, buttered egg noodles, rice, or polenta all soak up the gravy nicely.
Add roasted green beans, sautéed spinach, or a crisp salad for balance. A warm dinner roll never hurts.
How do I know when the pork is done?
Use an instant-read thermometer. The safe internal temperature is 145°F.
The meat should be faintly pink in the center and very juicy after resting a few minutes.
Can I prep this ahead?
Yes. Slice mushrooms, chop onions, and measure seasonings in advance. You can also sear the chops ahead and refrigerate.
Reheat gently in the gravy and monitor the internal temperature to avoid overcooking.
In Conclusion
Pork chops with mushroom gravy is the kind of classic that never goes out of style. It’s comforting, full of flavor, and easy enough for a weeknight. With a proper sear, a patient mushroom sauté, and a smooth gravy, you’ll get a dish that feels restaurant-quality at home.
Keep it simple, serve it hot, and watch it disappear from the plate.
