In this recipe, thick pork chops are fried until golden, then they’re covered with a luxurious mushroom sauce. This pork chop dinner is easy enough for a weeknight and elegant enough for a special occasion.
Serve the pork chops with fluffy mashed potatoes, rice or steamed veggies for a delicious, satisfying meal.
If you can’t get enough mushroom gravy, try this pork schnitzel and mushroom gravy, or this chicken and mushrooms, they won’t disappoint!
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Mushroom pork chops ingredients
- 1½ teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 4 Thick Pork Chops, about 2-2 ½ pounds
- 12 ounces White Button Mushrooms, sliced but not too thin
- 2 tablespoons Canola Oil
- 2 tablespoons Butter
- 2 tablespoons Flour, all purpose
- 1½ cups Chicken Broth
- 1 teaspoon Worcestershire Sauce
Prep work
Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom gravy. Use the remaining seasoning to sprinkle the pork chops on both sides.
Slice the mushrooms but not too thin so that they hold up during cooking. Plus we want nice hearty pieces in the mushroom gravy.
This is a super easy meal, and we keep the ingredients to a minimum. But things do move pretty quickly with the sauce, plus it requires your undivided attention. To make sure everything ready, I like to prep all the ingredients before I start cooking. Using these glass nesting bowls keeps everything at my fingertips.
Staying organized takes the stress out of cooking. And, if cooking is fun instead of stressful, you’ll do it more often!
Cook the pork chops
Heat the oil in a large deep 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 5 minutes. Then turn each chop and cook for another 5 minutes.
The cooking time above is just a guide. It really depends on how thick the pork chops are, and how well done you like them.
The internal temperature of the thickest chop should be at least 145°F on an instant read thermometer.
The pork chops we made here were super thick so I needed to cook them a little longer. If you need to cook the pork chops longer too:
- Turn each chop
- Cook for 1 minute
- Turn again and give them another minute or so
- Then, retake the temperature
Also, keep in mind that as the pork chops rest, the internal temperature will rise. You don’t want them overdone. Use an instant read thermometer to make sure they’re up to temperature.
Remove the skillet from the heat and lower the heat on the burner to medium-low. You want to 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.
Place the pork chops on a plate or pan. Keep the pork chops warm by loosely covering the plate with a piece of aluminum foil, and/or place the plate in the microwave or oven. The chops will stay nice and warm in an enclosed space away from drafts.
Do not wash the skillet.
Make the mushroom gravy
Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy, add the mushrooms and reserved seasoning mix.
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 (just a touch) as needed.
Taste the mushroom sauce and add salt if needed. As a reference, we did not add extra salt to our gravy.
What to do if the mushroom sauce is not thickening?
If the sauce is not as thick as you’d like, here’s an easy fix:
- Uncover the skillet.
- Raise the heat to medium.
- Simmer the sauce for a few minutes.
- Don’t leave the sauce unattended, once some liquid cooks out it will start to thicken quickly and it can go too far.
- Keep in mind the sauce will thicken a little as it cools too.
- Lastly, if you reduce the sauce watch the salt. The flavors tend to concentrate and extra salt at the end may not be needed.
Here we serve the pork chops and mushroom gravy on a bed of mashed potatoes.
If you want more delicious comfort food recipes try one of these:
- Stovetop Pot Roast
- Salisbury steak open face sandwich
- Steak and mushrooms
- Sausage gravy
- Spanish rice with chicken and sausage
- Cuban roast pork
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Mushroom Pork Chops
Ingredients
- 1½ teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 – 2 ½ pounds Thick Pork Chops 4 pork chops
- 12 ounces White Button Mushrooms sliced
- 2 tablespoon Canola Oil
- 2 tablespoon Butter
- 2 tablespoon Flour
- 1½ cup Chicken Broth
- 1 teaspoon Worcestershire Sauce
Instructions
- Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom sauce.
- Season the pork chops on both sides with the remaining prepared seasoning mix.
- Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
- Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 145°F at its thickest part.
- Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting with foil and/or place them in the microwave or oven. They will stay warm away from drafts.
- Do not wash the skillet.
- Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms and the reserved teaspoon of seasoning mix. Cook the mushrooms gently for 3 minutes or so, stirring frequently.
- Add the flour to the mushrooms, stir to combine well and cook for 1 minute, stirring frequently.
- Raise the heat to medium and add the chicken broth and Worcestershire sauce, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally.
- Taste the mushroom sauce and add salt to taste, if needed.
- Serve the pork chops on a bed of mashed potatoes and top with a generous amount of the mushroom sauce.
Instead of mash potatoes can you use rice?
Hi Catherine,
Absolutely!
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
Hi Marty,
Thank you, I’m really happy you enjoyed it!
Delicious. Will be making again for sure. I added onions also. It was a hit!
Hi Sandy, I’m sure the onions went great with this. I’m happy you enjoyed it thanks for stopping by!
Was excellent served with mashed potato. Husband requested again
Thank you Mary, happy you enjoyed it!
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.
Can you do this in a crock ?
Hi Bethany,
I’ve never made it in a crock, sorry.
Wonderful flavors, easy to make!
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!
Tonights dinner
Sorry i didn’t get.pic.
WAS DELICIOUS
Will be making again
Thank you Donna, really happy you enjoyed it.
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.
Hi Nanette,
Thank you for your kind review. I’m very happy you enjoyed it!
Very good easy to make, and very tasty.
Hi Bob,
Thank you for your kind review, I’m really glad you enjoyed it!
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!
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.
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.
Hi Sophia,
I’m really glad you enjoyed it! Thanks for sharing your modifications and for stopping by.
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.
Thank you so much Diana!
Is it possible to use a different oil and use vegetable broth or with it really alter the taste?
Thank you!
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!
So easy and so delicious!
Hi Deb,
I’m really glad you enjoyed it, thanks for stopping by!
Hi, there—are these for 1/2-inch chops? Thanks!
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!
Did this meal last week and it was a HUGE hit. Will make it again