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Rich and tender Mushroom Pork Chops make a mouthwatering meal that's ready in under 40 minutes all in one pan! A quick dinner of juicy pork chops smothered with creamy mushroom gravy, plus easy clean up - what more could you ask for?
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Pork Chops with Mushroom Gravy
If you love pork chop recipes, I guarantee you will become obsessed with these pork chops with mushroom sauce. The creamy pork chop gravy with mushrooms is totally irresistible, while the chops themselves are so tender and moist.
The flavor of the creamy mushroom sauce, complete with heavy cream, Worcestershire sauce, and Dijon mustard complements juicy, buttery pork chops beautifully. Serve it over a fluffy bed of mashed potatoes, and you have a perfect dinner!
If you're looking for the best pork chops gravy, you've found it! This amazing mushroom cream sauce for pork chops is incomparable. Give it a try!
Pork Chops with Mushrooms Ingredients
- Pork chops, bone-in or boneless
- Salt and Pepper - or my Pork Seasoning
- Olive oil
- Mushrooms
- Onion, sliced
- All-purpose flour
- Chicken broth
- Heavy cream
- Worcestershire sauce
- Dijon mustard
- Fresh thyme, optional
- Parsley, optional
This recipe uses my Mushroom Gravy for Pork Chops! You can use it with other pork chop recipes, too.
Pork Chops in Mushroom Gravy Instructions
- Pat pork chops dry and season on each side with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. When the butter melts, add pork chops and sear for 5 minutes on each side. Remove and set aside.
- In the same pan, without cleaning the pan, add sliced mushrooms and sliced onions. Cook until golden brown and caramelized.
- Once browned, add all-purpose flour. Stir to coat. Cook for 1-2 minutes.
- Add chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard. Whisk until it thickens.
- Add salt and pepper to the pan, to taste. Place the pork chops back in the pan and cover with the gravy. Allow it to heat through. Pork chops should reach an internal temperature of 145°F.
- Plate, then spoon the gravy over the pork chops to serve. Garnish with fresh thyme and parsley if desired. Enjoy!
Mushroom Pork Chops Tips
- When you're making the gravy, scrape up the brown bits from the bottom of the pan. This adds flavor to the sauce.
- Use pork chops no thicker than ½-inch. If they are thicker, they will require more cooking time, so I recommend pounding them out with a meat mallet if they are larger than ½-inch thick.
- The internal temperature should always be 145°F for pork chops.
Make-Ahead Pork Chops with Gravy
To make these pork chops with gravy ahead of time, cook the entire meal beforehand, then reheat the pork chops in the gravy before serving. The flavor of the gravy should only intensify over time, so they are even more delicious when serving later.
Pork Chop Temps
No matter what cooking method you use or what cut of pork you're preparing, the internal temp for pork should always be a minimum of 145°F.
| Oven Pork Chops (Boneless) | 1.25 inches thick | 145°F | 7 minutes per ½-inch thickness at 400°F |
| Oven Pork Chops (Bone-in) | 1-1.5 inches thick | 145°F | 20-22 minutes at 400°F |
Mushroom Pork Chops FAQs
Rather than measuring with an exact time, pork chops should be cooked to an internal temperature of 145°F whether they are boneless or bone-in. Depending on the cooking method, they generally take 30 minutes or less to cook completely. For a complete guide to pork chop cooking times, see our Pork Temperature Chart.
The secret to tender pork chops is to make sure you do not overcook them, to let them rest, and to slice them against the grain only after resting. To ensure your pork chops are never overcooked, use a meat thermometer to read the internal temperature. Pork chops will have an internal temperature of 145°F when they are ready.
Pork Chops Recipes
- Grilled Pork Chops
- Honey Garlic Pork Chops
- Pan-Fried Pork Chops
- Pressure Cooker Pork Chops
- Pork Chops Marinade
- See my Pork Temperature chart for helpful tips!
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Pork Chops with Mushrooms
Equipment
- 1 black skillet
Ingredients
- 4 pork chops bone-in or boneless
- kosher salt
- pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1.5 cups mushrooms sliced
- ½ yellow onion sliced
- 1 tablespoon all purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme stems removed; optional for garnish
- 1 teaspoon flat leaf parsley chopped; optional for garnish
Instructions
- Pat pork chops dry and season on each side with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. When the butter melts, add pork chops and sear 5 minutes on each side. Remove and set aside.4 pork chops, kosher salt, pepper, 1 tablespoon butter, 1 tablespoon olive oil
- In the same pan, without cleaning the pan, add sliced mushrooms and sliced onions. Cook until golden-brown and caramelized.1.5 cups mushrooms, ½ yellow onion
- Once browned, add all-purpose flour. Stir to coat. Cook for 1-2 minutes.1 tablespoon all purpose flour
- Add chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard. Whisk until it thickens.½ cup chicken broth, ½ cup heavy cream, 2 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard
- Add salt and pepper to the pan, to taste. Place the pork chops back in the pan and cover with the gravy. Allow it to heat through. Pork chops should reach an internal temperature of 145°F.
- Plate, then spoon the gravy over the pork chops to serve. Garnish with fresh thyme and parsley if desired. Enjoy!1 teaspoon fresh thyme, 1 teaspoon flat leaf parsley
Notes
- When you're making the gravy, scrape up the brown bits from the bottom of the pan. This adds flavor to the sauce.
- Use pork chops no thicker than ½-inch. If they are thicker, they will require more cooking time, so I recommend pounding them out with a meat mallet if they are larger than ½-inch thick.
- Internal temperature should always be 145°F for pork chops.
Nutrition
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