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.
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 ground beef and mushrooms recipe, or this chicken and mushrooms dinner.
Ingredients
- 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.
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.
Cook the chops (undisturbed) for 4-5 minutes, depending on how thick they are.
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.
Frequently asked questions
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.
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.
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 bacon 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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📖 Recipe
Mushroom Pork Chops
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
Nutrition
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.
Heather F
Excellent! Used boneless sirloin porkchops, so I cooked them 4 minutes on each side. Served it over noodles with green beans as a side. Pretty tasty!
Jessica Emily Holmes
The gravy is delicious! I'm not one for pork chops because find them finicky, but this recipe is fool proof!
Chris
My husband is very particular and difficult to cook for. I frequently look for something other than the "safe" recipies. This was a big hit and will add to my easy "go to" favorites!! Thank you!!
Elizabeth
Hi Chris, Happy to hear it! Thank you.