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Pork Chops With Mushroom Gravy – Comforting, Savory, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Make a quick roux. Sprinkle flour over the mushrooms and stir to coat. Cook 1 minute to remove the raw flour taste.
  5. 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.
  6. 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.
  7. 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.
  8. 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.