Easy Skillet Pork Chops with Homemade Mushroom Gravy: Your New Go-To Dinner

Prepare to fall in love with pork chops all over again! This easy pork chop recipe features perfectly seared, juicy pork chops smothered in a rich, homemade mushroom gravy made entirely from scratch – no canned soup insight. It’s the ultimate comfort food, ideal for a romantic dinner for two or a satisfying family meal.

For too long, pork chops were misunderstood in my kitchen, often relegated to the “dry and tough” category. My childhood memories are filled with overcooked, uninspiring chops, leading me to believe I simply wasn’t a fan of pork. However, a recent culinary adventure changed everything, revealing the true potential of a perfectly cooked pork chop: tender, flavorful, and incredibly satisfying. This recipe builds on that discovery, elevating simple pan-fried pork chops with an incredibly flavorful, creamy mushroom gravy.

My journey to appreciating pork began during a much-needed break from work, when I dedicated time to truly enjoy cooking from my extensive cookbook collection. While I cook almost daily for this blog, the joy had started to fade, often feeling like a race against the clock rather than a creative outlet. It was during this period that I stumbled upon a recipe for spice-rubbed pork chops in one of my books. Normally, I would have skipped past it, but something about the photo drew me in. I’m incredibly grateful for that moment of open-mindedness, as it taught me just how succulent and delicious pan-fried pork chops could be.

Today’s recipe takes that newfound love for tender pork chops and pairs it with an equally impressive, from-scratch mushroom gravy. Forget the bland, canned-soup gravies of the past; this homemade version is bursting with savory flavor and a luxuriously creamy texture. These skillet pork chops are not just a meal; they’re an experience, especially when served alongside creamy garlic mashed potatoes and roasted Brussels sprouts with balsamic for a complete and utterly delightful dinner for two.

Crafting the Perfect Portion: Serving Size for Pork Chops with Mushroom Gravy

I often refer to this as a “pork chops for two” recipe because it’s perfectly scaled to create a generous and satisfying meal for two people. However, serving sizes can be a bit subjective, varying greatly based on individual appetites and whether this is the main course or part of a larger spread.

In my testing, I found that two thin-cut pork chops might not be enough for someone with a heartier appetite, even when accompanied by sides like Brussels sprouts and mashed potatoes. On the other hand, two thick-cut chops proved to be quite substantial due to their larger meat content. When planning your meal, consider your guests’ eating habits. For those who enjoy a larger portion of meat, four thin-cut chops or two extra-thick chops might be more appropriate. If you’re serving someone who prefers smaller portions, two thin-cut chops could be perfectly adequate. The beauty of this recipe is its flexibility, allowing you to easily scale it up or down to suit your needs, ensuring everyone leaves the table feeling perfectly satisfied.

Essential Ingredients for Irresistible Pork Chops with Mushroom Gravy

Creating these sensational smothered pork chops and their accompanying mushroom gravy requires a thoughtful selection of fresh, high-quality ingredients. Each component plays a vital role in building the layers of flavor that make this dish so memorable:

• Oil: Essential for searing your pork chops to a beautiful golden-brown. Opt for a high-smoke-point oil like vegetable, canola, or grapeseed oil to achieve a perfect crust without burning. Olive oil can also be used, but choose a lighter variety and monitor the heat carefully.
• Pork Chops: The undisputed star of the dish! Your choice of cut will impact both flavor and cooking time. We’ll delve deeper into selecting the best pork chops below.
• Salt and Pepper: The fundamental seasonings that enhance the natural flavors of the pork. Don’t be shy; a generous seasoning before searing makes all the difference. For an extra kick, consider adding a pinch of my homemade fajita seasoning.
• Onion and Garlic: These aromatic powerhouses form the savory foundation of your gravy. Diced onion softens and sweetens as it cooks, while minced garlic adds a pungent depth that is indispensable for a rich sauce.
• Mushrooms: It wouldn’t be mushroom gravy without them! I prefer cremini (baby bella) mushrooms for their earthier, more robust flavor, which contributes significantly to the gravy’s depth. White button mushrooms are also a great and readily available alternative.
• All-Purpose Flour: This serves as the thickening agent for our gravy, creating a classic roux when combined with butter and cooking liquids. It ensures a smooth, velvety consistency.
• Chicken Broth: Surprisingly, chicken broth often complements pork better than beef broth. It provides a lighter, more balanced liquid base that allows the pork and mushroom flavors to shine without being overshadowed. High-quality premade chicken broth also tends to have a more developed flavor profile than many commercial beef broths.
• Heavy Cream: A touch of heavy cream adds luxurious richness and a silky texture to the gravy, rounding out the flavors beautifully. It helps to mellow the savory notes and create a truly decadent sauce.
• Fresh Thyme: Fresh herbs are crucial for brightening and lifting the rich flavors of the gravy. Thyme brings an earthy, peppery note. Fresh rosemary is another excellent aromatic substitute that pairs wonderfully with pork and mushrooms.
• Dijon Mustard: This is a secret weapon! The subtle tang and acidity of Dijon mustard cut through the richness of the gravy, balancing the flavors and preventing it from becoming too heavy. It adds a sophisticated zest. If Dijon isn’t available, a squeeze of fresh lemon juice can provide a similar brightening effect.

Choosing Your Pork Chops: Bone-In vs. Boneless, Thick vs. Thin

The term “pork chops” refers to cuts from the loin, running from the pig’s hip to its shoulder. However, within this category, you have important choices that will affect your cooking experience and the final flavor:

1. Bone-in or Boneless?
2. Thick or Thin Cut?

Good news: this pork chops with mushroom gravy recipe is versatile and works beautifully with either bone-in or boneless chops, and with both thick and thin cuts. I’ve provided instructions to guide you through cooking each variation.

Personally, I lean towards **bone-in, thin-cut pork chops**. The bone acts as a natural insulator, helping the meat cook more evenly and retain moisture, resulting in a juicier chop. Furthermore, the bone and the surrounding fat contribute immensely to the overall flavor, imparting a richness that boneless cuts sometimes lack. Thin cuts also have the advantage of cooking more quickly, which is perfect for a weeknight dinner.

However, many people prefer **thick-cut pork chops** because they offer more meat per serving and can feel more substantial. While they do take a bit longer to cook through, the method for achieving a tender, perfectly cooked thick chop is still straightforward, often requiring a quick finish in the oven to ensure the center is done without overcooking the exterior. The choice ultimately comes down to personal preference for texture and the amount of meat you desire.

Step-by-Step: How To Make Juicy Skillet Pork Chops with Mushroom Gravy

Creating this satisfying meal involves two main components: perfectly searing the pork chops and then building that luscious homemade mushroom gravy in the same pan. Here’s how to do it:

1. Cooking the Perfect Pork Chops

Begin by heating your chosen oil in a large skillet, preferably a 12-inch, oven-proof skillet if you plan to use thick-cut chops. Ensure it’s hot enough to create a good sear but not smoking. Season your pork chops generously on both sides with salt and freshly ground black pepper. Place the seasoned chops in a single layer in the hot skillet, making sure not to overcrowd the pan – this ensures a beautiful, even sear rather than steaming. Cook for about 4 minutes on the first side to develop a golden-brown crust, then flip.

• For Thin-Cut Chops: Continue cooking in the skillet for an additional 2-4 minutes on the second side, or until an instant-read meat thermometer inserted into the thickest part of the chop (avoiding the bone) registers 145°F (63°C). Thin chops typically cook through entirely on the stovetop.
• For Thick-Cut Chops: After searing for 4 minutes on each side, transfer your skillet to a preheated 425°F (220°C) oven. This allows the internal temperature to rise slowly and evenly without burning the exterior. Cook in the oven for 6-8 minutes, or until the internal temperature reaches 145°F (63°C).

Once cooked, immediately transfer your pork chops to a plate. Tent them loosely with foil to keep them warm. Allowing the meat to rest is crucial; this redistributes the juices throughout the chops, ensuring every bite is tender and moist while you prepare the gravy.

Crafting the Rich, Homemade Mushroom Gravy

Making this incredible mushroom gravy for your pork chops is a straightforward process, sharing some similarities with my vegan mushroom gravy, but with the added richness of butter and cream. This version, of course, isn’t vegan, but the method for building deep flavor remains consistent.

After you’ve removed the pork chops, return the skillet to the stovetop (being mindful if it was in the oven and the handle is hot). Add the butter to the skillet. As the butter melts, scrape up all those flavorful brown bits, known as ‘fond,’ from the bottom of the pan. These caramelized residues are packed with umami and will infuse your gravy with incredible depth – do not skip this step!

Once the butter is melted and sizzling, add your sliced mushrooms, diced onion, and a generous pinch of salt. Cook, stirring occasionally, until the moisture has cooked out of the mushrooms and they begin to turn golden brown and tender, typically 5-8 minutes. This browning process, known as the Maillard reaction, significantly deepens their flavor.

Next, add the minced garlic and cook for just 1 minute more until fragrant. Then, sprinkle in the all-purpose flour and another pinch of salt, stirring continuously to create a roux (a flour-and-fat paste). Cook the roux for 1 minute to cook out the raw flour taste.

Slowly begin whisking in the chicken broth, a little at a time, making sure to smooth out any lumps from the roux. Continue whisking until the mixture is fully incorporated and smooth. Bring the gravy to a boil, then reduce the heat and simmer, stirring occasionally, until it begins to thicken, usually 3-5 minutes. Remember that the gravy will continue to thicken as it cools, so it’s often best to remove it from the heat just before it reaches your desired consistency. If it becomes too thick, simply whisk in a splash more broth to thin it out.

Finally, remove the skillet from the heat and stir in the heavy cream, Dijon mustard, and fresh chopped herbs (thyme or rosemary). Taste the gravy and adjust the seasoning as needed. Return the rested pork chops and any accumulated plate juices to the skillet, letting them warm through in the rich gravy. Serve immediately for the best experience!

Why Are My Pork Chops Tough? The Secret to Tender Pork

The primary reason so many people, myself included, grew up disliking pork chops is simple: they were almost always overcooked. Unlike fattier cuts of beef, pork chops are lean and can become tough and dry very quickly if cooked past their ideal internal temperature. The muscles contract and squeeze out all their moisture, leaving you with a chewy, unappetizing piece of meat.

The key to achieving consistently tender, juicy pork chops is precise temperature control. Invest in a reliable instant-read meat thermometer. Cook your pork chops until they reach an internal temperature of precisely 145°F (63°C). At this temperature, the pork will be slightly pink in the center, which is perfectly safe and delicious according to modern food safety guidelines. Once they hit 145°F, remove them from the heat and let them rest for at least 5-10 minutes while you finish the gravy. This resting period is crucial; it allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.

Delicious Sides: What To Serve With Pork Chops With Mushroom Gravy

While these skillet pork chops with mushroom gravy are undeniably the star, a complete meal calls for some fantastic side dishes. The rich, savory gravy pairs beautifully with a variety of accompaniments. As mentioned, my personal favorites are creamy garlic mashed potatoes for two, which are perfect for soaking up every last drop of that incredible gravy, and roasted Brussels sprouts with balsamic, offering a lovely charred sweetness and slight bitterness that cuts through the richness.

However, the possibilities are endless! Consider these other delightful pairings:

• Roasted or Steamed Vegetables: Beyond Brussels sprouts, green beans with almonds offer a nice crunch, or lemon Parmesan roasted broccoli provides a bright, savory counterpoint. Asparagus, carrots, or even a medley of seasonal vegetables would also be excellent choices.
• Starchy Sides: Creamy polenta, fluffy white or brown rice, or even egg noodles are wonderful for absorbing the rich mushroom gravy. A crusty loaf of bread is also fantastic for dipping!
• Salad: A simple, crisp green salad with a light vinaigrette can offer a refreshing contrast to the hearty main course, cleansing the palate between bites.

More Romantic Dinner Recipes For Two

Looking for more intimate and delicious meals for two? Explore these easy and impressive dinner ideas:

• Caprese Steak Dinner For Two
• Lamb Chop Dinner For Two
• Small Pork Roast Dinner for Two
• Instant Pot Pork Roast With Vegetables
• Honey Glazed Ham Steak Dinner For Two
• Mediterranean Chicken Thighs

Pork Chops with Mushroom Gravy

Yield:
2-4 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

This easy pork chop recipe delivers juicy, tender pork smothered in a rich, homemade mushroom gravy, perfect for a satisfying dinner without any canned soup!

Ingredients

• 4 bone-in thin-cut pork chops or 2 bone-in thick-cut pork chops (approximately 2 pounds total)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon vegetable or olive oil
• 2 tablespoons unsalted butter
• 4 ounces baby bella (cremini) mushrooms, thinly sliced (about 5-6 large mushrooms)
• 1/4 cup diced white or yellow onion
• 1 large 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 fresh lemon juice)
• 1 teaspoon fresh chopped herbs, such as parsley, thyme, rosemary, or sage

Instructions

1. Season pork chops generously on both sides with salt and pepper. If you are using thick-cut chops, preheat your oven to 425°F (220°C).
2. In a large 12-inch oven-proof skillet (if using thick chops) over medium-high heat, heat the oil until shimmering. Once hot, add the pork chops in a single layer and sear for 4 minutes until golden brown, then flip.

   If you’re using thin chops, continue cooking in the skillet for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).

   If you’re using thick chops, transfer the skillet to the preheated oven and cook for 6-8 minutes, or until the internal temperature reaches 145°F (63°C).

3. Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm while you prepare the gravy. This resting period is crucial for juicy chops.
4. Using the same skillet (exercise caution with the hot handle if it was in the oven), add the butter. Scrape up any browned bits (fond) from the bottom of the pan as the butter melts; these bits add immense flavor to the gravy. Once melted, add the sliced mushrooms, diced onion, and a big pinch of salt. Cook, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated, about 5-8 minutes.
5. Add the minced garlic and cook for 1 minute more, until fragrant.
6. Stir in the all-purpose flour and the 1/2 teaspoon of salt. Cook for 1 minute, stirring constantly, to create a roux and cook out the raw flour taste. Then, slowly whisk in the chicken broth, smoothing out the roux as much as possible to avoid lumps. Bring the mixture back to a boil, then reduce heat and simmer until the gravy begins to thicken, about 3-5 minutes.

   Keep in mind that the gravy will continue to thicken slightly as it cools, so you may want to remove it from the heat just before it reaches your desired final consistency. If it becomes too thick, simply stir in a tablespoon or two more chicken broth to thin it out.

7. Remove the skillet from the heat. Stir in the heavy cream, Dijon mustard, and fresh chopped herbs. Taste and adjust for seasoning if necessary.
8. Return the rested pork chops and any accumulated juices from the plate back into the skillet with the mushroom gravy. Serve immediately with your favorite sides.

Notes

• To make homemade gravy without flour, you can substitute 1 tablespoon of cornstarch. In a small bowl, stir the cornstarch together with a few tablespoons of the cold chicken broth until a smooth slurry forms, then add it to the pan with the rest of the broth. It will thicken as it cooks.
• These delicious pork chops pair perfectly with creamy garlic mashed potatoes for two and roasted Brussels sprouts with balsamic for a complete and satisfying meal.
• If you enjoyed this recipe, be sure to check out more of our delightful dinners for two, such as Lamb Chop Dinner For Two, Caprese Steak Dinner For Two, and Small Pork Roast Dinner For Two.

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• 12 Inch Large Skillet

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