Pork Chops in Mushroom Gravy

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Pan fried pork chops in a creamy mushroom gravy. This easy pork chop recipe can be made in 30 minutes and is the perfect comfort food meal!

A pork chop on a plate with mash potatoes and topped with a creamy mushroom gravy.

Pork Chops in Mushroom Gravy

*Originally published February 2015. Text and photos updated.*

This is a super easy dinner made in one skillet that can be on your table in about 30 minutes. It’s comfort food and perfect for the cooler weather.

I don’t know about you but I want all the cozy comfort foods once the weather turns just a little chilly.

Top down view of pork chops in mushroom gravy in cast iron skillet.

Pork Chop Gravy

This is made completely from scratch and using no condensed soup. But don’t let that scare you away from making these chops.

I promise this dish isn’t that much harder to make than opening that can of soup and it is so much healthier and tastier!

Using real ingredients really does make a difference in flavor and so does using one pan (that’s the secret!) All that flavor from using the same pan goes into the sauce.

Close up of pork chop on a bed of mashed potatoes smothered in creamy mushroom gravy.

Ingredients for Pork Chops in Mushroom Gravy

  • Pork chops– use bone-in or boneless, this recipe works well with both.
  • Onions
  • Mushrooms– I like to use baby portabella but regular white will work well too.
  • Garlic
  • Beef broth/stock– I use beef broth because I like the color it gives the sauce but feel free to replace it with chicken if you prefer.
  • Heavy cream– just enough to make the sauce creamy and silky.

How to cook pan fried pork chops

It’s so easy! But you will need to follow a few simple things to ensure they come out juicy!

  • Please invest in a meat thermometer if you are prone to overcooking meat.
  • You will want to cook pork chops just until they have an internal temperature of 145 degrees F.
  • A juicy tender pork chop will be slightly pink in the center.
A pork chop plated on top of mashed potatoes and topped with a creamy mushroom sauce.

What to serve with Pork Chops in Mushroom Gravy

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A pork chop on a plate with mash potatoes and topped with a creamy mushroom gravy.

Pork Chops in Mushroom Gravy

Course: Main Dish, Pork
Cuisine: American
Keyword: creamy mushroom gravy for pork chops, pork chop gravy, pork chop recipes
Pan fried pork chops in a creamy mushroom gravy. This easy pork recipe can be made in 30 minutes and is a perfect weeknight meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 648kcal
Author: Countryside Cravings
Print Recipe Save Recipe


  • cup (80ml) oil of choice
  • 4 large pork chops (boneless or bone-in)(about ½" thick)
  • ¾ cup (100g) all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 8 ounces (230g) sliced mushrooms
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup (35g) all-purpose flour
  • cups (355ml) beef broth
  • ¼ cup (60ml) heavy cream


  • Heat oil in a large skillet over medium heat.
  • While the oil is heating, in a shallow dish combine the flour, onion powder, paprika, garlic powder, salt, and pepper. Dredge each pork chop in the flour mixture and add to hot skillet. Cook pork chops until you have an internal temperature of 145°F (about 3-4 minutes on each side if cooking boneless; 5-7 minutes on each side for bone-in.)
  • Remove pork chops from pan and set aside. Add mushrooms and onions to the pan and cook until tender (about 7-10 minutes). Stir in the garlic and cook for 30 seconds. Lightly season with salt and pepper.
  • Stir in the 1/4 cup flour to combine with the mushrooms and onion. Slowly whisk in the beef broth and cream, scraping the bits from the bottom of the pan as you go. Bring up to a simmer and add back in the pork chops. Remove from heat and serve.


  1. STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. 
  2. FREEZER-FRIENDLY: Cool completely, then freeze in an airtight container for up to 1 month. Thaw completely in the refrigerator. 
  3. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition information is for 1 pork chop and 1/4 of the sauce. Nutrition is also a little skewed because it calculates that all the seasoned flour for dredging the pork chops will be used. 
  4. If I have about 1/4 cup of the seasoned flour mixture left after dredging the pork chops I use that in place of the 1/4 cup flour to thicken the gravy. 
What to serve with Pork Chops in Mushroom Gravy


Serving: 1pork chop | Calories: 648kcal | Carbohydrates: 52g | Protein: 40g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 243mg | Potassium: 1037mg | Fiber: 3g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 4mg

68 thoughts on “Pork Chops in Mushroom Gravy”

  1. I tried making these, last night, but the meat came out too pink or raw; I don’t *think* the chops were more than a 1/2 inch.

    Did anyone else have this problem?

  2. This is DELICIOUS – Our chops and mushroom gravy was served with fresh local corn on the cob and mashed potatoes. Thank you for sharing your recipe.

  3. 4 stars
    I made it today for dinner and it was delicious. I served it with egg noodles and a garden salad. Will make it again.

  4. 5 stars
    As a youth leader and cook for kids at church the ages vary so I wasn’t sure if this would be something they liked. They loved it and went back for seconds !!! Great recipe and one I will be preparing again.

    • That sounds amazing!! If it is slices I would top each pork chop after returning them to the pan. Maybe cover to help the cheese melt.

  5. 5 stars
    My husband loved it, me too. Simple yet delicious with not much work. Best yet, not many dishes. I used milk with butter for my substitute for the cream. But I’m sure just plain milk would be just as good. I’m not best at following recipes exactly, I used more garlic, was thinking about a dash of worsteshire. But that’s because your recipe is so good, that I’ll use it all the time and experiment a bit. That’ll get me back to husband saying. Weekday did you do to this and back to following your recipe. Thank you for this.


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