Any meal that’s this budget-friendly and tastes like a million bucks is worth every second of your time. Creamy Pork Chops With Mushroom Gravy deserve the number one spot on your weeknight recipe lineup!
This one-pan dinner comes together entirely on the stovetop and houses juicy, full-flavored, perfectly cooked pork chops smothered in a rich and creamy homemade cream of mushroom gravy. Pork doesn’t get more comforting than this.
Need more easy pork dinner ideas for your weeknight roster? Bookmark this simple Pork Loin Roast for next time!
CREAM OF MUSHROOMS PORK CHOPS
This recipe for Pork Chops With Mushroom Gravy calls for real, fresh ingredients and you’ll taste the difference. No canned soup necessary.
For the absolute best results, we’ll be making a cream of mushroom sauce from scratch. No condensed soups allowed. If you’ve never made a mushrooms gravy before, don’t worry, it’s going to be easy, and we’ll be covering all the tips and tricks below to get you from start-to-finish without any hiccups along the way!
HOW TO MAKE SMOTHERED PORK CHOPS WITH MUSHROOM GRAVY
- Sear the Pork Chops
- Make the Sauce
- Smother and Simmer
1. SEARING THE PORK CHOPS
To prep the pork chops for searing, pat them dry with a paper towel. This will remove the excess moisture from the exterior of the meat, which will help both the oil and the seasoning to stick. This one simple step will also help the pork chops to properly brown!
Drizzle the pork chops with oil and then sprinkle with a seasoning mix of salt, pepper, and garlic powder. Rub all over to adhere to every square inch of the chops!
Now that your meat is ready, it’s off to the pan. Add a couple of tablespoons of oil to the pan over medium-high heat and allow it to come to temperature.
Once the pan is good and hot, add your seasoned pork chops and let ’em sear. Resist the temptation to move or jostle the chops while they’re cooking. Then, flip the meat and sear for another couple of minutes.
2. MAKE THE CREAM OF MUSHROOM SAUCE
Once the chops have finished searing, it’s time to make that creamy mushroom gravy.
You’ll start by reducing the heat to medium and adding butter to the same pan the pork chops were cooked in.
As it is melting, use a spatula to loosen up and scrape any browned bits from the bottom of the pan. Don’t be afraid of those browned bits — they’ll make your gravy extra flavorful!
Then, as soon as it has completely melted (don’t let it burn) add your mushrooms and your onions! Note: It’s a good idea to have your veggies prepped before you begin searing.
Cook the onion and mushroom together on the stovetop until they are softened and cooked through. Then, sprinkle in the flour and stir until the vegetables are evenly coated.
Add the chicken broth in one big splash at a time, whisking well after each and every addition.
Now, it’s time to put the cream in Cream of Mushroom Pork Chops! Add the cream, soy sauce, salt, and pepper to the pan and give it all a stir.
3. SMOTHER AND SIMMER
As soon as you have all of the ingredients for the mushroom sauce together in the pan, add those seared chops right back in, and make sure you get them good and smothered in that yummy sauce. They’ll spend about 8 to 10 minutes cooking through to completion in the sauce.
And, there you have it: Perfectly cooked, decadently delicious homemade Pork Chops With Mushroom Gravy! A restaurant-quality dish, in the comfort of your own home.
- Pork Chops | This recipe calls for easy-to-find, budget-friendly boneless pork loin chops. Note, the pork chops is very important as it directly correlates to the cook time! More on that below.
- Oil | You can use avocado, canola, or even vegetable oil for this recipe. The reason the aforementioned oils are best is that they are both flavorless and have a high smoke point. This means you can get your pan really hot, without leaving burnt bits of pork behind. Browned is great. Burnt? Not so much.
- Butter | We’ll use the butter to kick off the cream of mushroom gravy. It will add both flavor and richness to the sauce.
- Mushrooms | When making Pork Chops With Mushroom, you might find it a time-saver to buy your mushrooms already sliced and cleaned mushrooms. You can use white button mushrooms or those savory little creminis.
- Soy Sauce | Did that one throw you for a loop? Soy sauce is absolutely specular for adding savory, salty, depth of flavor to sauces and it pairs particularly well with mushrooms! It is the secret weapon that takes your cream of mushroom gravy from good to absolutely spectacular!
- Cream | Some of you may be wondering if you can sub in something with a little less fat in the place of the cream. The answer is yes, but the gravy will not be quite as thick, nor will it boast the same rich flavor
WHY THE THICKNESS OF THE CHOPS MATTER
Too thin and your pork chops will likely turn out overdone, too thick and they could be underdone. This could be easily solved by cutting or increasing the cook time, but if you can, try to find those that are right around 3/4″-ish in thickness!
If you have leftovers, store them in an airtight container for up to 3 days.
If you’d like to freeze Pork Chops with a Mushroom Gravy, transfer the leftovers to a freezer-safe container, secure the lid, and freeze for up to three months. It’s best if there is not too much headspace between the pork chops and the lid. This will help to avoid freezer burn.
5 MORE PORK RECIPES YOU’LL LOVE
Creamy Pork Chops With Mushroom Gravy features juicy, full-flavored, perfectly cooked pork chops smothered in a rich and creamy homemade cream of mushroom sauce.
- 4 (3/4-inch thick) boneless pork loin chops
- 2 teaspoons Kosher salt, separated
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, plus a generous pinch, separated
- 3 tablespoons canola or avocado oil, separated
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 (8-ounce) package sliced button mushrooms
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/3 cup heavy whipping cream
- 2 teaspoons soy sauce
Pat the pork chops dry with a paper towel and set them aside. Combine 1 1/2 teaspoon salt, the garlic powder, and 1/2 teaspoon pepper in a small bowl and mix.
Drizzle the pork chops evenly with 1 tablespoon of oil and rub all over. Then, add the seasoning and rub all over to adhere once more to adhere.
Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat and allow to come to temperature.
Add the pork chops to the pan and cook for 2 1/2 minutes on the first side or until golden-brown. Then, flip and sear and 2 minutes more. Remove from the pan and set aside.
Reduce the heat to medium and add the butter. As the butter melts, use it to scrape up any browned bits from the bottom of the pan. Do not allow the butter to burn.
As soon as it has melted, add the mushrooms and the diced onions. Sauté about 6-8 minutes, stirring often until the mushrooms and onion are cooked through.
Sprinkle the flour across the onions and mushrooms and stir until evenly coated.
Add in the chicken broth one big splash at a time, whisking well after each addition. Once all of the broth has been incorporated, add the cream, soy sauce, 1/2 teaspoon Kosher salt, and a generous pinch of black pepper. Stir to combine.
Reduce the heat to maintain a slow simmer and add the pork chops back into the pan. Simmer for an additional 8-10 minutes, turning the pork chops half-way through the cooking. Once the pork chops have finished cooking, serve and enjoy.