Mushroom Pork Chops

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

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.

Course Main Course

Cuisine American

Keyword mushroom gravy, thick pork chops

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 600kcal

Author Elizabeth Rodriguez

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.

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