These pan fried pork chops with mushroom gravy are made all in one skillet to make it a super easy dinner recipe. A family favorite, these perfectly cooked pork chops will be on the table in less than 30 minutes.
We love this easy pork chop recipe. The rich and creamy gravy is loaded with sauteed mushrooms. Golden brown pork chops topped with plenty of that gravy makes it the perfect comfort food meal. If you’re a mushroom lover, you’re really going to love this dinner!
You also might like to try my pork chops pizzaiola, barbecued pork chops or these juicy skillet pork chops.
Ingredients Needed:
- Pork Chops: We use boneless pork chops. They cook quickly, and they work perfectly with this mushroom sauce. You can use bone-in pork chops, if you’d like. They’ll just need a slightly longer cooking time.
- Seasonings: Paprika, kosher salt, pepper and garlic.
- Butter: I like to use unsalted butter so you can control the amount of salt in your recipe.
- Mushrooms: Any sliced mushrooms will do. I suggest white mushrooms, cremini or baby bella.
- Mustard: Use regular, smooth Dijon mustard. It’s going to add great flavor to your sauce!
- Flour: All purpose flour is used to thicken the sauce. Cornstarch or tapioca flour may be used in place of flour to make it gluten-free.
- Broth: Chicken or beef broth may be used. Choose the low sodium kind.
- For Serving: Steamed rice or mashed potatoes are good choices.
How to make Pork Chops with Mushroom Gravy:
The pork chops are seasoned with paprika, salt and pepper. Then the pork chops are seared on a hot skillet with melted butter (2 to 4 minutes per side). Then you’ll move the cooked pork chops to a plate (or wrap them in foil).
In the same skillet, melt some more butter and saute the mushrooms. Then you’ll add garlic and mustard. Whisk in the flour and then the broth. Season with salt and pepper, to taste. Put the pork chops back into the mushroom gravy. Let them warm up for a minute or two and it’s time to serve.
Recipe Tips:
- Use room temperature pork chops (bring them out of the fridge about 20 minutes before cooking).
- If you want super moist pork chops, use the brine in my recipe for buttermilk brined pork chops. You can even brine them overnight! Then just drain them and pat them dry before starting this recipe.
- Use a meat thermometer to get perfect pork chops. You’re looking for a temperature of 145 degrees F. The pork chops will be slightly pink in the center.
- You can use either chicken broth or beef broth for the mushroom gravy. Beef broth will give it a slightly deeper color.
- Suggested additions: Add a few thinly sliced onions or shallots to the mushrooms when you’re sauteeing. Add a dash of Worcestershire sauce to the mushroom gravy for a splash of extra flavor.
Helpful Kitchen Tools:
- Skillet: This is my favorite brand for ALL of my pots and pans (and it’s linked to a 10% discount).
- Meat thermometer: It’s nice to be able to keep an eye on the temperature of the meat.
- Tongs: The easiest way to flip your pork chops!
- Whisk: This is going to be the easiest tool to use for making sure the flour gets incorporated into the gravy smoothly.
What you will love about this recipe for Pork Chops with Mushroom Gravy:
- You will love the creaminess and the flavor of the mushroom gravy.
- It’s not an expensive recipe to make. Pork chops are pretty affordable to buy, and there aren’t a lot of ingredients for the gravy.
- You will love that this recipe is homemade. No condensed cream of mushroom soup is used!
What to serve with these pork chops:
Serve pork chops with mushroom gravy over hot, steamed rice, risotto or mashed potatoes. They’d also be terrific serve with green beans or broccoli.
Pork Chops with Mushroom Sauce
Ingredients
- 4 boneless pork chops (about 1½ pounds)
- ½ teaspoon paprika
- kosher salt and freshly ground black pepper, to taste
- 4 tablespoons butter, divided
- 8 ounces sliced fresh mushrooms
- 4 medium garlic cloves, minced
- 1½ teaspoons Dijon mustard
- 2 tablespoons all purpose flour
- 2 cups beef or chicken broth
- hot cooked rice, for serving (optional)
Instructions
- Season both sides of pork chops with paprika, salt and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and liquid reduces, about 5 minutes. Add the garlic and mustard; cook until the garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add the broth, whisking until incorporated. Season with salt and pepper. Reduce the heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes.
- Return the pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Notes
- use bone-in pork chops and olive oil instead of butter, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
