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    Home » Recipes » Dinner Recipes

    Mushroom Pork Chops

    Published: May 18, 2019 · Modified: Jun 4, 2022 by Elizabeth · 40 Comments

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    Mushroom Pork Chops PIN

    For this mushroom pork chops recipe, thick, bone-in chops are fried until golden, then they are covered with a homemade mushroom sauce. This pork chop dinner is easy enough for a weeknight and nice enough for a special occasion.

    A thick pork chop covered with brown mushroom gravy served on mashed potatoes on a gray plate.

    The mushroom gravy for these pork chops is easy to make. We start with the pork chop pan drippings and make a from-scratch gravy with mushrooms, butter, flour, and broth. If you can’t get enough mushroom gravy, try this pork schnitzel and mushroom gravy recipe, or this chicken and mushrooms dinner.

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    Ingredients

    The ingredients for the mushroom pork chops recipe, prior to cooking, displayed on a wood cutting board.
    • Pork Chops – Thick, bone-in pork chops are best so they stay juicy after pan frying.
    • Seasoning – Salt (we use kosher salt), garlic powder, onion powder, and black pepper to season the chops and Worcestershire sauce adds zip to the gravy.
    • Oil – Use a neutral (flavorless) oil with a high smoke point (we use canola oil).
    • Butter – Regular or unsalted
    • Flour – Use all-purpose flour
    • Mushroom – White button mushrooms work well for the gravy
    • Broth – Chicken broth to make the gravy.

    See recipe card for quantities

    Recipe tips

    • The cooking time will depend on how thick the pork chops are and how well done you like them. Use the cooking time provided as a guide. The internal temperature of the thickest chop should be at least 145°F. Use an instant read thermometer to make sure.
    • Things move quickly with this recipe so make sure to have everything ready to go before you start cooking.
    • Don’t slice the mushrooms too thin so that they hold up during cooking and we get nice hearty pieces in the mushroom gravy.
    A close up image of sliced white button mushrooms on a wood cutting board.

    Instructions

    Season the pork chops on both sides with the salt, garlic powder, onion powder, and black pepper.

    Heat the oil in a large skillet over medium heat. Arrange the pork chops so they are not overlapping.

    Four thick pork chops arranged in a large skillet.

    Cook the chops (undisturbed) for 4-5 minutes, depending on how thick they are.

    Four pork chops browning in a large skillet.

    Turn each chop and cook for another 4-5 minutes, or until they reach the desired temperature.

    The internal temperature of pork needs to be at least 145°F. The internal temperature will rise a few degrees as they rest. Consider this when calculating when to take them off the heat.

    • Take the skillet off the heat. Lower the heat on the burner to medium-low. Place the pork chops on a plate or pan and cover them loosely with a piece of aluminum foil.
    • Do not wash the skillet. Place it back over medium-low heat and add the butter. When the butter is melted and foamy, add the mushrooms.
    • Cook the mushrooms gently for 3 minutes, stirring frequently. Then add the flour and stir to combine. Cook the mushrooms and flour mixture for 1 minute while stirring.
    • Raise the heat to medium and add the chicken broth and Worcestershire sauce. Gently scrape any bits off the bottom of the skillet as you stir.
    • Let the sauce come to a simmer. Then lower the heat to low, cover and cook for 5-7 minutes, stirring occasionally. Keep the sauce at a simmer, raise or lower the heat as needed.
    • Taste the mushroom sauce and add salt, if needed. As a reference, we added a pinch to ours.
    A thick pork chop covered with brown mushroom gravy served on mashed potatoes on a gray plate.

    Frequently asked questions

    What is the secret to making tender pork chops?

    Season them generously with salt. Sear them in hot oil and do not overcook them. Cook them just enough to get them to temperature and, allow for resting time where the temperature will rise a few degrees.

    What do I do if my gravy won’t thicken?

    Uncover the skillet, raise the heat, and bring the gravy to a simmer. Simmer for a few minutes, keeping an eye on it because when some of the liquid cooks out it will start to thicken quickly.

    What goes with pork chops for dinner?

    Pork chops are super versatile and go well with many of side dishes. Mashed potatoes are the go-to side dish but steamed vegetables, mushroom rice pilaf, white rice, brussels sprouts, garlic parsley potatoes, and green beans go great too.

    Serving and storing

    Serve the pork chops with a generous amount of the mushroom gravy on a bed of mashed potatoes or with your favorite side dish.

    Store leftover pork chops and mushroom gravy in an airtight container, in the refrigerator for 3-4 days.

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    A thick pork chop covered with brown mushroom gravy served on mashed potatoes on a gray plate.
    Print Recipe
    4.80 from 29 votes

    Mushroom Pork Chops

    For this mushroom pork chops recipe, thick, bone-in chops are fried until golden, then they are covered with a homemade mushroom sauce. This pork chop dinner is easy enough for a weeknight and nice enough for a special occasion.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Keyword: mushroom gravy, thick pork chops
    Servings: 4
    Calories: 600kcal
    Author: Elizabeth

    Ingredients

    • 4 Thick Pork Chops bone-in (about 2-2 ½ pounds total)
    • 1½ teaspoon Salt plus extra for the mushroom sauce if needed
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Onion Powder
    • ¼ teaspoon Black Pepper
    • 2 tablespoons Oil use a neutral oil with a high smoke point
    • 16 ounces White Button Mushrooms sliced but not too thin
    • 2 tablespoons Butter
    • 2 tablespoons Flour all purpose
    • 1½ cups Chicken Broth plus extra if needed
    • 1 teaspoon Worcestershire Sauce

    Instructions

    • Season the pork chops on both sides with the salt, garlic powder, onion powder, and black pepper.
    • Heat the oil in a large skillet over medium heat. When the oil is hot, but not smoking, add the pork chops. Arrange them in the skillet so that they are not overlapping.
    • Cook the chops, undisturbed for 4-5 minutes (depending on how thick they are).
    • Then turn each chop and cook for another 4-5 minutes, or until they reach the desired temperature.
    • The internal temperature of pork needs to be at least 145°F. The internal temperature will rise a few degrees as they rest. Consider this when calculating when to take them off the heat.
    • Remove the skillet from direct heat so the drippings don’t start to burn while you deal with the pork chops and get them tented. Lower the heat on the burner to medium-low.
    • Place the pork chops on a plate or pan and cover them loosely with a piece of aluminum foil.
    • Do not wash the skillet. Place it back over medium-low heat and add the butter. When the butter is melted and foamy, add the mushrooms.
    • Cook the mushrooms gently for 3 minutes, stirring frequently. Then add the flour and stir to combine. Cook the mushrooms and flour mixture for 1 minute, stirring frequently.
    • Raise the heat to medium and add the chicken broth and Worcestershire sauce. Gently scrape any bits off the bottom of the skillet as you stir. Make your way around the pan making small circles while stirring.
    • The mushroom sauce will take a few minutes to come to a simmer. Stir it occasionally while you wait. When it does come to a simmer, lower the heat to low.
    • Cover the skillet and continue cooking the mushrooms for 5-7 minutes, stirring occasionally. Keep the sauce at a simmer, raise or lower the heat as needed.
    • Taste the mushroom sauce and add salt, if needed. As a reference, we added a pinch to ours.
    • Serve the pork chops with a generous amount of the mushroom gravy on a bed of mashed potatoes or with your favorite side dish.

    Notes

    If the gravy is not thick enough then uncover the skillet and let it simmer for a few minutes until the desired consistency is reached. If it is too thick, then add 1-2 tablespoons of chicken broth at time while stirring until it loosens. Heat thoroughly.

    Nutrition

    Calories: 600kcal | Carbohydrates: 8g | Protein: 66g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1406mg | Potassium: 1465mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    • Share2

    Reader Interactions

    Comments

    1. Sherry Fuller

      December 28, 2022 at 8:37 pm

      3 stars
      I made this for dinner tonight. I used three large bone-in chops that were about 1/2 inch thick. I followed the recipe almost exactly (except for an extra tablespoon of butter since two were not enough to cover my 12 inch skillet) until I got to the flour. Since two out of the three of us are celiacs, I used sweet rice flour to try to thicken the gravy. It did’t work well enough probably because I didn’t know how much to use. I decided to use a corn starch slurry with one tablespoon of corn starch and one tablespoon of water. That helped it a lot, and the consistency of the gravy was perfect. I served it with jasmine rice and green beans, but I think the mashed potatoes would have been better.. The only problem was that we all thought that it was too bland. If I make this again, I will use cremini mushrooms because they are more flavorful, a lot more Worcestershire sauce, and a lot more salt and pepper. I read all the reviews and was surprised that anyone would think this was too salty. It just shows the wide variety in tastes.

      Reply
    2. Brenda

      December 20, 2022 at 7:17 pm

      5 stars
      This recipe is a KEEPER! I made a few slight changes to adjust to our taste but this will for sure be on a regular rotation!

      Reply
      • Elizabeth

        December 21, 2022 at 7:14 pm

        Hi Brenda,
        Glad to hear you enjoyed it.

        Reply
    3. Jenny Briney

      September 22, 2022 at 9:48 pm

      Made this tonight for just my husband and I so two shops. I followed the recipe exactly for the gravy for four chops. Still wasn’t enough. I would double it. But, flavor was great. Served with mashed potatoes and salad. Delicious.

      Reply
    4. Elaine Dickerson

      July 13, 2022 at 4:42 pm

      5 stars
      This is a wonderful recipe for pork chops. It’s easy to make and tastes out of this world! It’s going into monthly rotation. Thanks so much for sharing this recipe.

      Reply
      • Elizabeth

        July 13, 2022 at 6:32 pm

        Hi Elaine, thank you for your kind comment, I’m happy you enjoyed it!

        Reply
    5. Carolyn

      January 20, 2022 at 7:29 pm

      5 stars
      Very good! I made only two chops for the two of us, but made the full gravy recipe. I added onions too as another poster suggested and served it over noodles. My husband really enjoyed this. Thanks!

      Reply
    6. Catherine Millison

      March 30, 2021 at 3:48 pm

      Instead of mash potatoes can you use rice?

      Reply
      • Elizabeth

        March 30, 2021 at 4:26 pm

        Hi Catherine,
        Absolutely!

        Reply
      • Cynthia Evans

        September 28, 2021 at 4:12 pm

        5 stars
        This was amazing over rice! A do over for sure!!

        Reply
    7. Marty

      March 15, 2021 at 10:56 pm

      Made this for dinner tonight and it was awesome, we don’t do pepper but didn’t miss it. They gravy was excellent will use it for chicken also. Thanks for the tasty recipe

      Reply
      • Elizabeth

        March 15, 2021 at 11:18 pm

        Hi Marty,
        Thank you, I’m really happy you enjoyed it!

        Reply
    8. Sandy

      February 28, 2021 at 9:27 pm

      Delicious. Will be making again for sure. I added onions also. It was a hit!

      Reply
      • Elizabeth

        March 01, 2021 at 12:25 pm

        Hi Sandy, I’m sure the onions went great with this. I’m happy you enjoyed it thanks for stopping by!

        Reply
    9. Maryhagerman

      February 17, 2021 at 5:16 pm

      5 stars
      Was excellent served with mashed potato. Husband requested again

      Reply
      • Elizabeth

        February 19, 2021 at 3:27 pm

        Thank you Mary, happy you enjoyed it!

        Reply
      • Jolanta

        May 14, 2021 at 7:08 pm

        5 stars
        Very tasty! Made some minor changes based on what I had. Halved the seasoning because I only had 2 pork chops. Used an 8 ounce carton of mushrooms, about 1 cup of broth made with Better than Bouillion ( used beef flavor by mistake). Because I’m Polish and believe sour cream makes almost anything better, I tempered a few tablespoons with some of the sauce and then mixed it in, cooking just long enough to heat it through. Delicious! The seasoning was perfect. I wil be making this again.

        Reply
      • Bethany

        June 07, 2021 at 3:26 pm

        Can you do this in a crock ?

        Reply
        • Elizabeth

          June 07, 2021 at 8:44 pm

          Hi Bethany,
          I’ve never made it in a crock, sorry.

          Reply
    10. Tonya Chambers

      January 01, 2021 at 7:41 pm

      5 stars
      Wonderful flavors, easy to make!

      Reply
    11. Cari

      December 28, 2020 at 1:45 pm

      4 stars
      My fiancé loves this! I make it with pork chops or chicken breast, whatever I have on hand. I cut the salt in half because it was too salty for me, but that’s because I’m a very light salter. Thank you!

      Reply
    12. Donna

      December 03, 2020 at 10:16 pm

      Tonights dinner
      Sorry i didn’t get.pic.
      WAS DELICIOUS
      Will be making again

      Reply
      • Elizabeth

        December 04, 2020 at 11:00 am

        Thank you Donna, really happy you enjoyed it.

        Reply
    13. Nanette Barone

      November 16, 2020 at 11:44 pm

      5 stars
      These chops were the best! Thank you for excellent prep directions and sharing the most delicious pork chop recipe which could be used for entertaining as well as a family meal. Loved it! The gravy turned out amazing as well.

      Reply
      • Elizabeth

        November 17, 2020 at 8:14 pm

        Hi Nanette,
        Thank you for your kind review. I’m very happy you enjoyed it!

        Reply
    14. Bob Bailey

      October 03, 2020 at 8:30 pm

      5 stars
      Very good easy to make, and very tasty.

      Reply
      • Elizabeth

        October 04, 2020 at 12:29 pm

        Hi Bob,
        Thank you for your kind review, I’m really glad you enjoyed it!

        Reply
    15. Elizabeth Rider

      September 21, 2020 at 11:16 pm

      This recipe is delicious, and fairly easy to make, even for a disabled person like me. I can set out all the ingredients and cook right from my chair. I followed all of the ingredients and instructions with two small changes. First, because we like our chops a little more well done I did cook them a little longer. Second, I added a tablespoon of red wine and a splash of milk to the sauce. This recipe is a keeper, and I can’t thank you enough for sharing it!

      Reply
      • Elizabeth

        September 22, 2020 at 4:38 pm

        Hi Elizabeth,
        Thank you for your kind review. I’m very glad you enjoyed the recipe. The changes you made sound delicious! Thanks for stopping by.

        Reply
    16. J Sophia Sherman

      September 06, 2020 at 12:59 pm

      5 stars
      I love this recipe bar none! I did make it for Keto. I used unsalted butter, chicken stock. I used a little corn starch instead of flour and it was awesome! This is the second time I have used it just wanted to make sure it was as good as the first time and it was. Again, my thanks for this recipe.

      Reply
      • Elizabeth

        September 06, 2020 at 1:34 pm

        Hi Sophia,
        I’m really glad you enjoyed it! Thanks for sharing your modifications and for stopping by.

        Reply
    17. Diana Nordahl

      August 23, 2020 at 9:17 pm

      5 stars
      Oh wow! I was thrilled to see that an “easy to prepare” entree was so delicious. And to change the pork chops out for chicken or steak would be just as delicious. The finished pork chops were beautiful in it’s dark and rich looking gravy with the mushrooms covering it. Thank you Elizabeth for putting together a fabulous recipe and sharing it.

      Reply
      • Elizabeth

        August 24, 2020 at 11:57 am

        Thank you so much Diana!

        Reply
    18. Pamela Mays

      August 20, 2020 at 2:57 pm

      Is it possible to use a different oil and use vegetable broth or with it really alter the taste?

      Thank you!

      Reply
      • Elizabeth

        August 20, 2020 at 4:25 pm

        Hi Pamela,
        I can’t speak to the taste because I haven’t tried it with the substitutions, but you can substitute the oil and broth. For the oil, choose something with a higher smoke point because the pork chops do need to fry for a few minutes. Good luck and thanks for stopping by!

        Reply
    19. Deb Gensler

      August 11, 2020 at 6:38 pm

      5 stars
      So easy and so delicious!

      Reply
      • Elizabeth

        August 11, 2020 at 7:39 pm

        Hi Deb,
        I’m really glad you enjoyed it, thanks for stopping by!

        Reply
    20. Alicia Proffitt

      July 01, 2020 at 9:13 pm

      Hi, there—are these for 1/2-inch chops? Thanks!

      Reply
      • Elizabeth

        July 02, 2020 at 1:43 pm

        Hi Alicia,
        Those chops were pretty thick, maybe even more than ½ inch. If you’re using thinner (or thicker) adjust the cooking time as needed. Thanks for stopping by!

        Reply
      • Leslie March

        July 16, 2020 at 11:29 am

        Did this meal last week and it was a HUGE hit. Will make it again

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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