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 pork schnitzel and mushroom gravy recipe, or this chicken and mushrooms dinner.
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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 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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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.
Jenny Briney
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.
Elaine Dickerson
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.
Elizabeth
Hi Elaine, thank you for your kind comment, I’m happy you enjoyed it!
Carolyn
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!
Catherine Millison
Instead of mash potatoes can you use rice?
Elizabeth
Hi Catherine,
Absolutely!
Cynthia Evans
This was amazing over rice! A do over for sure!!
Marty
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
Elizabeth
Hi Marty,
Thank you, I’m really happy you enjoyed it!
Sandy
Delicious. Will be making again for sure. I added onions also. It was a hit!
Elizabeth
Hi Sandy, I’m sure the onions went great with this. I’m happy you enjoyed it thanks for stopping by!
Maryhagerman
Was excellent served with mashed potato. Husband requested again
Elizabeth
Thank you Mary, happy you enjoyed it!
Jolanta
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.
Bethany
Can you do this in a crock ?
Elizabeth
Hi Bethany,
I’ve never made it in a crock, sorry.
Tonya Chambers
Wonderful flavors, easy to make!
Cari
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!
Donna
Tonights dinner
Sorry i didn’t get.pic.
WAS DELICIOUS
Will be making again
Elizabeth
Thank you Donna, really happy you enjoyed it.
Nanette Barone
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.
Elizabeth
Hi Nanette,
Thank you for your kind review. I’m very happy you enjoyed it!
Bob Bailey
Very good easy to make, and very tasty.
Elizabeth
Hi Bob,
Thank you for your kind review, I’m really glad you enjoyed it!
Elizabeth Rider
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!
Elizabeth
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.
J Sophia Sherman
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.
Elizabeth
Hi Sophia,
I’m really glad you enjoyed it! Thanks for sharing your modifications and for stopping by.
Diana Nordahl
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.
Elizabeth
Thank you so much Diana!
Pamela Mays
Is it possible to use a different oil and use vegetable broth or with it really alter the taste?
Thank you!
Elizabeth
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!
Deb Gensler
So easy and so delicious!
Elizabeth
Hi Deb,
I’m really glad you enjoyed it, thanks for stopping by!
Alicia Proffitt
Hi, there—are these for 1/2-inch chops? Thanks!
Elizabeth
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!
Leslie March
Did this meal last week and it was a HUGE hit. Will make it again