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

Mushroom Pork Chops

Thick pork chops are fried until they are beautifully golden then covered with a luxurious mushroom sauce. This meal is really easy to make, yet is elegant enough for a special occasion.
Course Main Course
Cuisine American
Keyword mushroom gravy, thick pork chops
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 504kcal
Author Elizabeth


  • 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
  • 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. 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.


If the sauce is not as thick as you’d like, uncover the skillet and raise the heat to medium. Simmer the sauce for a few minutes until the sauce reaches the desired consistency.


Calories: 504kcal | Carbohydrates: 7g | Protein: 52g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 167mg | Sodium: 1358mg | Potassium: 1196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 7.9mg | Calcium: 24mg | Iron: 1.9mg