Pork Chops with Mushroom Gravy

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These Pork Chops with Mushrooms Gravy are seared to get a nice, golden crust on the outside, then baked with a creamy mushroom gravy until juicy and tender. 

This might be the all time best pork chop recipe ever. At least in my kitchen.

I didn't used to be a fan of pork chops, but have really come around to loving them. After learning how to cook them. I mean, these Pan Fried Pork Chops with creamy gravy are just incredible, as are these Crispy Pork Cutlets (not really pork chops, but close enough).

And don't even get me started on these sous vide pork chops or these Instant Pot Pork Chops. I mean seriously, can we start drooling yet? It's pork chop galore over here!

But these...with that browned crust on the outside keeping in all those delicious juices...and that creamy, sherry based mushroom gravy...I mean this is the stuff guys. The the real deal stuff.

And they're so easy to make. The recipe can be doubled, tripled, etc. etc. And it goes amazing with a side dish like this Instant Pot cabbage (so buttery and delicious!) or these Instant Pot Brussels Sprouts. 

Same goes for the mushroom gravy. All super easy. All super delicious. All guaranteed to make everyone happy.

Ingredients

Thick, bone-in pork chops work best for this recipe. I find thinner ones tend to be tougher as it is harder to cook them properly. Look for chops that are at least 1 inch thick. Buy Pork Chops online.

Learn more about pork chops in this Ultimate Guide to Pork Chops.

Sherry is used to make the mushroom gravy. I highly recommend it. You can substitute white wine, but the flavor is so much better with sherry!!

I use regular white mushrooms for this recipe, but any kind of mushroom will work great!

Step By Step Instructions

Heat a cast iron skillet (I like this cast iron skillet from Lodge) in a 400F degree oven for 20 minutes. **If you're in a hurry, you can skip this and just heat the skillet on high heat for 3-5 minutes. 

Season the pork chops with the salt and pepper.

Remove the skillet from the oven and place on the stove over medium-high heat.

Add 1 tablespoon of the butter. Add the pork chops and sear for 3 minutes on each side. Don't touch them while they're cooking - you want a nice crust to form. 

When done, remove them from the skillet and turn the heat down to medium low.

Add the remaining butter, mushrooms, onions and garlic. Cook for about 3-5 minutes, until the mushrooms have released much of their liquid. Be sure to stir continuously while cooking so the onions and garlic don't burn.

Add the sherry and cook for 30 seconds.

Add the cream, salt and pepper and stir to combine.

Place the pork chops on top of the mushroom gravy and place in the oven for 7-9 minutes, or until the internal temperature reaches 135F degrees. **Cooking time will depend on the thickness pork.

Remove the pan from the oven and let rest for 10 minutes before serving. Serve pork chops whole or slice them to serve.

What to Serve with Pork Chops

Honestly, these pork chops are just incredible with some Garlic Mashed Potatoes or these sweet and savory Mashed Sweet Potatoes.

These Broiled Tomatoes with blue cheese or these Roasted Leeks make a great vegetable side as well.

And don't forget the two blog favorites....these Bacon Wrapped Asparagus or Oven Fried Squash. Great for apps or sides!

Expert Tips

1. Make sure the pan is very hot before adding the butter and pork chops. This helps to form the crust that keeps the pork moist.
2. Letting the pork chops come to room temperature for about an hour will also help the browning process.
3. It's ok for your pork to be a little pink inside - as long as the internal temperature reaches 145F, you're safe.
4. Be careful not to overcook the pork chops; otherwise they will be dry. Take them out at 135F to 140F degrees. As they rest, the temperature will rise to 145F.
5. Stir the onions, garlic and mushroom regularly to ensure they don't burn. If they start to darken, go ahead and add the sherry.

Did you make this recipe? Leave me a comment below and let me know how it turned out!

This recipe was originally published in March 2017. It has been updated with updated content and photos. 

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