Pork Chops with Mushroom Gravy
Pork Chops with Mushroom Gravy is an easy pork chop recipe smothered in a homemade mushroom gravy made without canned soup. Make it as a delicious dinner for two!
For the longest time I hated pork chops.
Turns out I hated dried out, tough pork chops. The kind my parents would always overcook for me as a kid.
It wasn’t until recently I discovered a new love for pork. This past January I took a long break from work and focused on cooking from my cookbooks.
Even though I cook every day, it wasn’t feeling fun anymore. Mostly because I was rushing to get through dinner to work on my next task and not actually enjoying it.
One of my cookbooks had a recipe for spice-rubbed pork chops. Normally I would skip right over this, but for some reason it looked really good.
I’m so glad I had an open mind because it showed me just how great pan fried pork chops really should be.
Now I didn’t want to fully copy that recipe for today’s post, so what else I could bring to the table? That’s when I thought about Pork Chops with Mushroom Gravy.
They’re skillet pork chops smothered in a homemade mushroom gravy made from scratch. No canned soup here!
Serve with mashed potatoes for two and roasted Brussels sprouts with balsamic for a complete pork chop dinner for two.
How many servings does this pork chop recipe make?
I call this pork chops for two because it makes enough food for 2 people.
This is where I struggled a little bit with serving size. I found making 2 thin cut chops wasn’t enough as I was still hungry after eating 1 chop, even with Brussels sprouts and mashed potatoes.
However, 2 thick cut chops were plenty because there’s more meat.
I think this is a case of knowing your audience. If you’re serving someone with a large appetite, you may want to make 4 thin chops.
But if you’re serving someone who isn’t the biggest meat eater, you may find 2 thin chops to be plenty.
Ingredients For Pork Chops with Mushroom Gravy
To make smothered pork chops in mushroom gravy, you’ll need the following ingredients:
- Oil: Needed for searing your pork, you can use either vegetable or olive oil.
- Pork chops: The star of the dish! I talk more below about what kind of chops you should choose.
- Salt and pepper: This is what gives your pork flavor. You can also use my homemade fajita seasoning for some added heat.
- Onion and garlic: These aromatics will be used to flavor your gravy base.
- Mushrooms: It’s not mushroom gravy without mushrooms! I like cremini which are baby bella mushrooms, but you can also use white button.
- All-purpose flour: Used to thicken the gravy
- Chicken broth: Although pork is technically a red meat, chicken broth complements pork better than beef (plus premade chicken broth has more flavor than most premade beef broths you can buy).
- Heavy cream: Adds a bit of creaminess and richness to the gravy.
- Fresh thyme: Using fresh herbs adds a bit of freshness to your rich gravy sauce. You can also substitute rosemary.
- Dijon mustard: Because the gravy is so rich, the mustard adds a bit of acid to cut through the fat and help lighten it up. If you don’t have any or a similar mustard, use lemon juice.
Which cut of pork should I use?
As the recipe name implies, you’ll be choosing pork chops, which come from the loin that runs from the pig’s hip to shoulder.
However, you have two choices to make:
- Bone-in or boneless?
- Thick or thin cut?
This pork chops with mushroom gravy recipe works with either cut, so I provided instructions on how to cook both.
I prefer bone-in thin cut because there is much more flavor from the fat and bone. Plus thin cut cooks faster than thick cut.
However, some people prefer thick cut because there’s more meat to eat. They do take a little longer to cook, but the method is still the same.
How To Make Pork Chops with Mushroom Gravy
To make your skillet pork chops with mushroom gravy, first heat your oil in a skillet large enough to hold 4 thin cut or 2 thick cut pork chops (likely a 12 inch skillet).
Once hot, season your chops with salt and pepper then add in a single layer to your skillet, making sure none of the pork is touching each other.
Cook for 4 minutes then flip and cook until the internal temperature reaches 145F degrees. The time will vary based on whether they’re bone-in vs. boneless and thin vs. thick.
For thin cuts, you’ll need an additional 2-4 minutes (6-8 minutes total).
For thick chops, you will need to finish cooking them in a 425F degree oven. That’s to ensure the middle is cooked properly without burning the outside.
Finish cooking your thick chops in the oven for 6-8 minutes or until the middle reaches 145F.
Transfer your pork chops to a plate and keep warm while you make the gravy.
How To Make Mushroom Gravy
Making your mushroom gravy for pork is similar to my vegan mushroom gravy.
Of course I don’t have to tell you this version isn’t vegan LOL But it’s the exact method but using butter, chicken broth, and cream.
Once you transfer the pork chops to a plate, add the butter to the skillet, scraping up any brown bits left behind. These will add extra flavor to your gravy, so don’t skip them!
After the butter melts, add your mushrooms, onion, and a big pinch of salt. Cook until the moisture is cooked out of the mushrooms and they start to brown.
Once they’re done, add your garlic then stir in your flour to create a roux (flour paste).
Next, slowly whisk in your broth, smoothing out the roux as much as possible. Bring to a boil then cook until it starts to thicken. Stir in your cream, thyme, and mustard then taste and adjust for seasoning.
The mushroom gravy will thicken as it cools, so I like to pull mine off the heat early. However, if it gets too thick, stir in more broth to thin it out.
Why are my pork chops tough?
The number one reason most people, including myself, hated pork chops growing up is we often overcook pork chops until they’re tough and dried out.
Cook your pork until the internal temperature reaches 145F degrees then let them rest while you make the gravy.
What To Serve With Pork Chops With Mushroom Gravy
Skillet pork chops on their own aren’t a full meal, so you’ll need some sides! As I mentioned earlier, I served mine with mashed potatoes and Brussels sprouts.
You can also make green beans with almonds or lemon Parmesan broccoli.
More Recipes For Two
Looking for more romantic dinners for two? Check out these easy meal ideas:
Pork Chops with Mushroom Gravy
Pork Chops with Mushroom Gravy is an easy pork chop recipe smothered in a homemade mushroom gravy made without canned soup.
- 4 bone-in thin cut pork chops or 2 bone-in thick cut pork chops (2 pounds total)
- Salt and pepper, to taste
- 1 tablespoon vegetable or olive oil
- 2 tablespoons unsalted butter
- 4 ounces baby bella (cremini) mushrooms, sliced (roughly 5-6 large mushrooms)
- 1/4 cup diced white or yellow onion
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour (*see Note about substituting cornstarch)
- 1/2 teaspoon salt, preferably kosher
- 1 cup chicken broth or stock
- 1 tablespoon heavy cream
- 1 teaspoon Dijon mustard (or substitute lemon juice)
- 1 teaspoon fresh chopped herb, such as parsley, thyme, rosemary, or sage
- Season pork chops generously with salt and pepper. If using thick chops, preheat oven to 425F.
- In a large 12 inch oven-proof skillet over medium heat, heat the oil. Once hot, add pork and sear for 4 minutes then flip.
If you're using thin chops, continue cooking in the skillet another 2-4 minutes or until the internal temperature reaches 145F.
If you're using thick chops, transfer your skillet to the oven and cook 6-8 minutes or until the internal temperature reaches 145F.
- Transfer your pork to a plate and keep warm while you make the gravy.
- Using the same skillet (being careful of the handle if you're making thick chops), add the butter, scraping up the brown bits left behind. Once melted, add the mushrooms, onion, and a big pinch of salt. Cook until golden brown and the moisture is cooked out of the mushrooms, about 5-8 minutes.
- Add the garlic and cook 1 minute.
- Stir in the flour and and salt. Cook for 1 minute then slowly stir in the broth. Bring it back to a boil then cook until it starts to thicken, about 3-5 minutes.
It'll thicken after it cools so you may want to pull from the heat before it finishes. If it does get too thick, add more broth.
- Remove from the heat then stir in the cream, mustard, and herbs. Taste and adjust for seasoning.
- Add the pork chops and juices accumulated on the plate back to the skillet then serve immediately.
- To make homemade gravy without flour, substitute 1 tablespoon cornstarch. Stir it together with some of the broth until a slurry forms then add it to the pan with the rest of the broth.
- Serve your pork chops with mashed potatoes for two and roasted Brussels sprouts with balsamic.
- Enjoyed this recipe? Check out Lamb Chop Dinner For Two, Steak Dinner For Two, and Pork Roast Dinner For Two.
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