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.
- 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.
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.
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Pork Chops in Mushroom Gravy
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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.
Amazing! These were so good! Will definitely make them again!
Thank you so much!! So glad you liked them!!
Can’t wait to try the gravy with portobellos!
Yes, I love it best with portobellos!
This was so incredible! The whole family loved it! Thanks for the recipe!
So glad you and your family liked it!! Thanks for sharing!
This was SO delicious! I have been one to overcook pork chops in the past but this turned out phenomenal!
I used to overcook pork chops too! So glad you liked it and thanks for sharing!
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!
Thank you so much Sandee!! I am so glad you liked it!!
This is so good. I love it on rice.
Thank you Grandma!! And yes it is good on rice!
This is amazing. We especially loved the mushroom gravy. I left out the paprika because of allergy.
Thank you so much and I’m so glad you enjoyed it!! 🙂
Usually use can cream of mushroom but this alot better.
Thank you so much!! I’m glad you enjoyed it! 🙂
I don’t have any heavy cream is there any substitute? I have regular milk and almond milk.
You can use regular milk. Hope you enjoy!!
So good!! Big hit with the family. Will defiantly make again!!!
Yay! I am so glad you liked it!! Thank you for the comment! 🙂
Making this tonight! Could you add white wine to the gravy? If so, how much could I add to keep the consistency the same?
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!
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.
We did too and this is a similar version without using cream of mushroom soup 🙂
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.
Thank you so very much! It makes me happy knowing someone else really enjoys it too!!
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.
Thank you so much! I am so glad you enjoyed it!!!
Thank you so much! I am so glad you enjoyed it!
I just made this for dinner… it was solo damn good! Simple, cheap and yummy, this recipe is a keeper for sure.
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.
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!
Thank you so much Feix!!
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!
Thank you so much Michelle!!
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!
Yes I love having my hair combed!! 🙂 Thanks Dorothy!!
How delicious! Loving that mushroom gravy especially – looks so flavoursome and comforting.
Thank you so much Thalia!