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!
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.
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.
Ingredients for Pork Chops in Mushroom Gravy
- Pork chops– use bone-in or boneless, this recipe works well with both.
- Mushrooms– I like to use baby portabella but regular white will work well too.
- 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.
What to serve with Pork Chops in Mushroom Gravy
- Mashed potatoes or rice
- Simple side salad
- Simple Roasted Green Beans
- And don’t forget dessert! Try my Apple Crumb Cake or this No Bake Vanilla Cheesecake.
Pork Chops in Mushroom Gravy
- ⅓ 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
- 1½ 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.
- 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.
- 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.