Pork Chops with Mushroom Gravy

These pork chops with mushroom gravy are what happens when childhood comfort food gets a glow-up. My mom used to make this dish with canned cream of mushroom soup, but these days I skip the can and make the creamy mushroom gravy from scratch. It's so easy and worth the extra steps.

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!

Jump to:

• Ingredient Notes
• How to Make Pork Chops with Mushroom Gravy
• Serving Tips
• Tips for Leftovers
• Other Comfort Food Recipes You'll Love
• 📖 Recipe

Ingredient Notes

Here's a few tips on some of the ingredients of this recipe. For full measurements, see the recipe card below:

• 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!

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

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.

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.

Tips for Leftovers

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.

I wouldn't recommend freezing the mushroom gravy, as the cream in it may separate when thawed. Luckily this is a quick 30-minute recipe, so it's just as easy to make fresh!

Other Comfort Food Recipes You'll Love

If you have a certain dish you've enjoyed since your childhood, I encourage you to cherish these recipes and share them with others. Also don't be afraid to put your own special twist on a recipe. This is how some of life's best memories are made and passed down to future generations.

I'm a firm believer that some of life's best memories are made around the kitchen table. There might as well be good food to eat while at it!

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Have you made one of my recipes? I'd love your feedback on the comment box and star rating below the recipe! ⭐️⭐️⭐️⭐️⭐️

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