Smothered Pork Chops with Mushroom Gravy is a delicious comfort food meal! Pan seared bone-in pork chops are smothered in a creamy mushroom gravy. An easy 30 minute dinner recipe that is absolutely amazing!
Recipe review
As a personal chef, a frequently asked question is what is my most requested dish. Each client has different dietary considerations and taste preferences. I'm always preparing a wide variety of recipes each time I cook.
But comfort food dishes are popular requests no matter what diet a client is following. My Smothered Pork Chops with Mushroom Gravy is on the list of top feel-good-food dishes for my clients.
French Onion Chicken Bake, Homestyle Turkey Meatloaf with Mushrooms, Oven Fried and Baked Eggplant Parmesan, and Cabbage Roll Meatballs are ones that I make over and over again for my clients.
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Why you'll love this recipe
These pork chops with mushroom gravy are the ultimate comfort food! It's an easy and impressive 30 minute dinner recipe that you'll absolutely love!
The recipe has just a few simple ingredients. Don't skip the poultry season. It adds a homey, slow cooked flavor to the dish.
You can make this pork chop recipe in advance. Just gently reheat at serving time.
Ingredients & substitutions
Here are the ingredients you need to make this recipe. I've included some substitutions too. Scroll to the recipe card for full quantities of all the ingredients.
- Bone-in pork chops ~ My favorites are Berkshire bone-in pork chops. Boneless pork are an alternative.
- Poultry seasoning ~ A blend of spices that enhances the flavor of chicken, turkey, pork, and veal. It is a combination for dried sage, thyme, rosemary, and marjoram.
- Olive oil and salted butter
- Yellow onion ~ Vidalia or white onions or shallots are also options.
- Button mushrooms ~ Try cremini mushrooms too.
- All purpose flour ~ Gluten free flour can be substituted to make this recipe gluten free.
- Reduced sodium beef stock ~ Homemade is best, but a good packaged one is good too!
- Heavy cream ~ My first choice for the ultimate creaminess. Light cream, half and half or whole milk are also option.
- Fresh parsley ~ Dried parsley works too!
What are the best pork chops to prepare?
Hands down, the best pork chops are bone-in Berkshire pork chops. The meat is more tender, juicy, and flavorful than other pork chops. Look for evenly marbled chops. The marbling of fat and the darker meat make for pork chops that are not only rich in flavor, but they're very tender.
After tasting Berkshire pork chops, you'll never go back to any other variety. Ask for them at your local butcher store. They're also available at well stocked meat departments of grocery stores.
How to make pork with mushroom gravy
Gather the simple ingredients and everyday kitchen tools to make this easy 30 minute pork chop recipe. This is a brief overview of the flavorful recipe. Scroll to the recipe card for the complete instructions.
Step 1: Season thick, bone-in pork chops with poultry seasoning, kosher salt and pepper.
Step 2: Sear the chops in a combination of salted butter and olive oil.
Step 3: Sauté onions, mushrooms and garlic in butter in the same pan. Sprinkle the sauteed vegetables with all purpose flour and stir to combine. Add beef stock and simmer the gravy. Pour in some heavy cream.
Step 4: Nestle the pork chops into the gravy. Smother the golden brown chops with the mushroom gravy and simmer for a few more minutes. The chops will be ultra tender, and the gravy become velvety delicious!
Hint
Take the chill off the pork chops. It will cook more evenly. Remove it from the refrigerator 15 to 20 minutes prior to cooking. Just remove them from the packaging and place them on a plate on the counter.
Storage & heating
Follow these tips for storing the pork chops in the refrigerator or freezer.
- Refrigerator ~ Completely cool the pork chops and gravy and store in an airtight container (I use these meal prep containers) in the refrigerator for up to 3 days. To reheat, microwave on 60 percent power for 1-2 minutes. Continue heating at 30 second intervals until heated through. Alternately heat in sauté pan over medium low heat or a 350 degree F oven for 15-20 minutes.
- Freezer ~ Completely cool the pork chops and gravy and store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator. To reheat, microwave on 60 percent power for 1-2 minutes. Continue heating at 30 second intervals until heated through. Alternately heat in sauté pan over medium low heat or a 350 degree F oven for 15-20 minutes.
Amy's expert tips
- Pick bone-in pork chops that are about 1-inch thick~ It's easy to overcook thin pork chops. Thicker bone-in chops are my go to for delicious juicy and tender pork chops.
- Use a combination of fats to sear ~ Using part olive oil and salted butter adds the most flavor to the pork chops and the mushroom gravy. Oil has a high smoke point, it helps prevent the butter from burning and becoming bitter.
- Resist the urge to poke and prod the chops ~ To get a nice golden brown crust on the chops, leave them be as they sear.
- Use the same pan to make the gravy ~ After searing the pork chops, use the same sauté pan to make the gravy. The little roasty bits of pork left in the pan add wonderful flavor to the gravy.
- Invest in a digital thermometer ~ An instant read digital thermometer is one of my go to kitchen utensils. After finishing the gravy, tuck the chops back in the pan and smother them with the gravy. Simmer until the chops reach 145 degrees F for perfectly cooked pork. Learn more about safe pork cooking practices from the National Pork Board.
Frequently asked questions
Yes you can. Omit the heavy cream and substitute your favorite nondairy "milk." Some delish choices are coconut milk, nondairy heavy cream, cashew milk or almond milk. You can even leave out the cream all together and just use more beef stock too.
Choose bone-in pork chops. They're more tender and juicy than boneless ones. The bone and the fat in the chops adds extra flavor and releases moisture into the meat.
What to serve with this dish
These are my favorite dishes to serve with this pork chop and mushroom gravy recipe:
More recipes like this one
Looking for other recipes like this? Try these:
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Smothered Pork Chops with Mushroom Gravy
Ingredients
- 4 bone-in pork chops about 1 inch thick
- poultry seasoning
- kosher salt
- pepper
- 3 tablespoons salted butter divided
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 2 cups quartered button mushrooms
- 3 garlic cloves minced
- 2 tablespoons all purpose flour
- 1 14.5 ounce can reduced sodium beef stock
- ⅓ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Place pork chops on a cutting board. Sprinkle both sides of the pork chops with the poultry seasoning, kosher salt and pepper.
- Heat a large sauté pan over medium heat. Add 1 tablespoon salted butter and 1 tablespoon olive oil. When the butter has melted and begins to foam, add the pork chops. Depending on the size of the pork chops and the pan, you may need to sauté the chops in batches. Sauté for 5 minutes per side or until the pork chops are golden brown and almost cooked through. Remove the pork to a platter and cover with foil.
- In the same sauté pan over medium heat, add the remaining 2 tablespoons for salted butter. When the butter has melted, add the onions and mushrooms. Sauté for 3 to 4 minutes. The onions should be translucent and the mushrooms slightly browned.
- Add the garlic and sauté for 30 seconds.
- Sprinkle the flour over the onions and mushrooms. Stir to combine and and cook for about 1 minute.
- Slowly pour the beef stock into the sauté pan. Stir to combine. Reduce the heat to a simmer and continue stirring and cooking for 3 to 4 minutes. The gravy should start to thicken slightly.
- Slowly pour the heavy cream into the gravy. Simmer for 1 to 2 more minutes. Season to taste with kosher salt and pepper.
- Add the seared pork chops back to the pan. Spoon the gravy over the chops and simmer for 5 to 8 more minutes. The internal temperature of the pork chops should be about 145 degrees F.
- Sprinkle the pork chops and mushroom gravy with the parsley and serve.
Video
Notes
- Take the chill off the pork chops ~ To ensure that the pork cooks evenly, remove them from the refrigerator about 15 to 20 minutes before preparing them. Just remove them from the packaging and place them on a plate on the counter.
- Pick bone-in pork chops that are about 1-inch thick~ It is easy to overcook thin pork chops. Thicker bone-in chops are my go to for delicious juicy and tender pork chops.
- Use a combination of fats to sear ~ Using part olive oil and salted butter adds the most flavor to the pork chops and the mushroom gravy. Since the oil has a higher smoke point, it helps prevent the butter from burning and becoming bitter.
- Resist the urge to poke and prod the chops ~ to get a nice golden brown crust on the chops, leave them be as they sear.
- Use the same pan to make the gravy ~ After searing the pork chops, use the same sauté pan to make the gravy. The little roasty bits of pork left in the pan add wonderful flavor to the gravy.
- Make pork chops with mushroom gravy dairy free ~ leave out the heavy cream and substitute your favorite nondairy "milk." Some delish choices are coconut milk, nondairy heavy cream, cashew milk or almond milk. You can even leave out the cream all together and just use more beef stock too.
- Cook the pork chops to perfection ~ An instant read thermometer is one of my go to kitchen utensils. After finishing the gravy, tuck the chops back in the pan and smother them with the velvety gravy. Simmer until the chops reach 145 degrees F for perfectly cooked pork.
Nutrition
Cheyenne says
This was a fantastic meal. my whole family, including two toddlers, ate it! It was the perfect amount of gravy. I will be using this recipe for the next time we make it. Thank you.
Amy Casey says
I love to hear that Cheyenne! And how awesome that you're adding my recipe to your pork chop favorites! i appreciate your comment 🙂
Jensen Peone says
Amy, your smothered pork chops with mushroom gravy absolutely made my day! I’ve tried so many different smothered pork chop recipes, but yours was by far the most comforting and homey. The flavor was incredible, and honestly, I’m at a loss for words because it was that good.
The whipped-gold mashed potatoes paired with those tender pork chops and savory mushroom gravy, plus a side of summer squash and zucchini, it was a soul-healing meal. Comfort food at its finest!
Thank you, Amy, for sharing your amazing recipes. Please don’t ever stop, you truly are a gift!
Amy Casey says
Thank you for you kind compliments. I love sharing my recipes. I'm so happy that you enjoyed my pork chop recipe Jensen. This was a recipe I developed for a personal chef client. And Berkshire pork chops make all the difference!
Laura says
These pork chops were AMAZING! My family loved them and they were easy to make! This is a new family favorite and will definitely be in the rotation!
Amy Casey says
I love to here that! I'm so glad you enjoyed my recipe. This is an absolute favorite in our house too! And my personal chef clients requested this dish all the time.
Skyla says
This meal was absolutely stunning. We loved every bite. Thank you for sharing your recipe.
Amy Casey says
I'm so glad you enjoyed my pork chop recipe Skyla. Were you able to find Berkshire pork chops?
LISA MONROE says
recipe turned out to be delicious I absolutely love my smothered pork chops and mushroom gravy and I can't wait to make it again thanks so much you have a blessed day
Amy Casey says
I love to hear that Lisa! I'm so glad you enjoyed my recipe. Pork chops are so delicious especially with this mushroom gravy.
Jan says
Very tasty recipe. Everyone loved it. I added a teaspoon of Dijon mustard to the sauce but other than that followed recipe as is. Will keep this on the dinner rotation.
Amy Casey says
That's fabulous Jan! I love the addition of mustard to the sauce. Thanks for sharing.
Michelle says
This looks great! However, you might want to correct your instructions that say you can make it "gluten free" by substituting non-dairy milk for the cream, because that in fact would make it DAIRY free, not gluten free. To make it gluten free one would substitute cornstarch, potato starch, etc. instead of the flour.
Amy Casey says
Thanks for catching that Michelle. I appreciate you taking the time to let me know 🙂
Bonne says
Made this tonite and turned out great!!! Very tasty!! Loved the gravy!!
Amy Casey says
So glad you enjoyed my recipe Bonne 🙂
Carlin says
So good! Used two boneless chops because I had boneless and I didn’t need
leftovers. I kept gravy amount the same since husband loves gravy. And smothered the chops and potatoes. Great, easy meal
Amy Casey says
Thanks for sharing Carlin! Gravy with mashed potatoes is a must!!
Adriana says
Perfect easy meal for a weeknight. Made this at home and was a hit with my family. We all love pork and mushrooms on a creamy sauce.
Annie says
The mushroom gravy is out of this world! My family loved this for dinner and I will definitely be making it again!
Amy Liu Dong says
This is one of my favorite dishes to make for everyone. It's delicious and easy. Yummy!
Dennis Littley says
These were th ebest pork chops ever!! My family devoured them
Allyssa says
Thank you so much for sharing this amazing porkchop with mushroom gravy recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Jenny says
Truly a great recipe. We really enjoyed the pork chops with the mushroom sauce and will make them again!
Amy Casey says
That's awesome Jenny!