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.
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To make these mushroom pork chops you will need
1½ teaspoon Salt, plus a pinch of two for the mushroom sauce
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
Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well.
Season the pork chops on both sides with the prepared seasoning mix.
Slice the mushrooms but don’t slice them 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 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.
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 to taste, if needed. As a reference, we needed a pinch.
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 that little extra at the end may not be needed.
Finish the mushroom smothered pork chops
Serve the pork chops on a bed of mashed potatoes and top with a generous amount of the mushroom sauce.
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
Mushroom Pork Chops
- 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
- Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well.
- Season the pork chops on both sides with the 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. 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.