These pork chops with mushroom gravy are a from-scratch take on one of my favorite childhood comfort foods. My mom always made pork chops with canned cream of mushroom soup, but this version swaps the can for an easy homemade mushroom gravy that’s rich, creamy, and absolutely worth the few extra steps.

Smothered pork chops with mushroom gravy in white ceramic skillet.

A store-bought shortcut version of these this recipe was on constant rotation in my house growing up. Brown some pork chops, put them in a baking dish, open 2 cans of condensed cream of mushroom soup and pour it over. Serve with mashed potatoes or egg noodles and dinner is ready.

I must preface the rest of this post with saying I still love this recipe! I will not be offended if you quit reading the rest of the post and make the dish this way, but making your own creamy mushroom gravy really takes this dish to the next level!

Easy and Delicious!

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What you’ll need for this recipe:

Pork chops – Bone-in chops about ½-inch thick work best. The bone adds flavor and helps keep them juicy. Rib-cut or center-cut chops both work great, but avoid super thin ones as they dry out easily.
Mushrooms – White button mushrooms are my go-to and I even buy the pre-sliced ones at the grocery store. Cremini (baby Bellas) could also be used.
Beef broth – Helps create a rich and flavorful mushroom gravy.
Heavy cream – Key to that creamy mushroom gravy texture. You could use half & half instead of cream but your gravy may not be as thick as you’d like. Please just do yourself a favor and use the heavy cream.

How to Make Pork Chops with Mushroom Gravy

Step 1: Sear the chops – Heat olive oil in a large skillet over medium-high heat. Season pork chops with spices. You want the pan nice and hot to get a sear on the chops, so don’t add them to the pan until you see the oil shimmering.

Add the pork chops and cook 3-4 minutes per side. You want the pork mostly cooked through as we’ll just finish it at the end, so you’re looking for an internal temperature of at least 145 degrees. Remove chops from the skillet and set aside while you make the gravy. Don’t clean out the pan!

Let your pork chops sit at room temp for about 20 minutes before cooking. It helps them sear evenly and stay tender.

Seared pork chops in white ceramic skillet.

Step 2: Sauté the mushrooms – To start the gravy, melt butter in a large skillet. Add sliced mushrooms and cook 3-4 minutes over medium heat until they are nicely browned.

One of the perks of this version is the larger, more prevalent pieces of mushroom versus the tiny bits found in canned soup. I have some serious mushroom lovers in my house, so they really appreciate this.

Add the garlic and cook for another minute. Sprinkle in the flour and stir to coat the mushrooms. This process is called making a roux, which is what will thicken the gravy and coat the pork chops.

Golden brown white mushrooms sautéed in skillet.

Step 3: Make the mushroom gravy – Add the beef broth (or stock) and stir everything together to form the gravy. Adding liquid to the hot pan helps lift all the browned bits off the bottom of the skillet and into the gravy. This is called deglazing and is key for adding flavor.

Bring this mixture to a simmer.

Step 4: Finish & serve – Reduce the heat to low and add the heavy cream.

Nestle the pork chops back in the pan with the creamy mushroom sauce. You don’t want to boil this heavily at this point to avoid curdling the cream. Just gently simmer for a couple minutes to heat everything through.

Serving Tips

Serve your pork chops with mushroom gravy over mashed potatoes, buttered egg noodles, or even rice. The gravy is so good you’ll want something to soak it up!

My top veggie pick to serve alongside is usually green beans. It seems this is always what we had with these pork chops growing up, so to me they just go hand in hand.

Bone-in pork chop smothered in mushroom gravy on a white plate surrounded by mashed potatoes and green beans.

Leftover Tips

Refrigerate leftovers in an airtight container for up to 4 days. These pork chops with mushroom gravy are just as good the next day.

The key to reheating the pork chops and gravy is to do it slowly. This prevents the pork from turning rubbery and the gravy from getting a gluey texture.

Stove top – Reheat in a covered pan over medium-low heat until heated through. Add a couple tablespoons of milk if the gravy is too thick.
Microwave – Reheat in 1 minute increments until heated through. Good in a pinch, but my least favorite option as it’s more likely to dry out the pork.
Oven – Best for larger batches. Cover pan in foil and reheat at 350 degrees for 20-25 minutes until the internal temperature reaches 165.

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Square photo of pork chops in mushroom gravy.

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