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. 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. 
  2. 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

59 thoughts on “Pork Chops in Mushroom Gravy”

  1. 5 stars
    This recipe was so delicious! I’ve never fried pork chops before and I can’t believe the difference in taste! The gravy was so good and perfect on mashed potatoes. Thanks for a great recipe!

    • You certainly could! I would cut back on the beef broth and add in the wine. So if you want to use 1/4 cup wine use 1 1/4 cups broth instead of the 1 1/2 cups. Hope that helps. Let me know how you like it. Thanks!

  2. As a kid, my mom had pork chops cooked in cream of mushroom soup and milk topped with onions on our regular meal rotation. Gravy over mashed potatos. And a green veggie on the side, usually peas.

  3. Just made these for dinner and they were the prettiest tastiest pork chops I’ve ever made. Even my picky 12 yr old liked them and that is saying aLOT!! Thank you for sharing your recipe with us.

  4. 5 stars
    This dish is delicious – cooking this for second time now. I discovered that if I save aside some of the seasoned flour, it works great in the recipe when using flour for thickening. Really enjoyed this. Thank you for a great recipe. It’s in my favorites.

  5. 5 stars
    I just made this for dinner… it was solo damn good! Simple, cheap and yummy, this recipe is a keeper for sure.

  6. 4 stars
    This was really good. It would be helpful to have an approximate size/weight of the pork chops you anticipate being used in this recipe. I used really thick chops and probably wouldn’t do it again. The flour breading was too delicate to handle the extended cooking time required. The mushroom gravy was excellent!

    • I am sorry these didn’t turn out the way you would have liked. I will definitely remember this for future recipes!! I used a 1/2″ thick pork chop and I will add this to the recipe for others to see.

  7. 5 stars
    I was looking on a twist for the pork chops I bought this morning. Your mushroom gravy looks just like what the doctor ordered! Thanx for sharing!

  8. 5 stars
    Wow! Landed here from foodgawker and this dish looks awesome and perfect for the nasty winter weather. Saving to my favorites, I can’t wait to try it!

  9. Oh yes, the whole sick thing. It’s crazy! And then no one is there to make you cinnamon toast and comb your hair, lol. 🙂

    That gravy has to happen. I love the onions in there!


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