Pork Chops with Mushroom Gravy

These pork chops with mushroom 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 - the ultimate comfort food. At least in my kitchen.

I didn't used to be a fan of pork chops, but have really come around to loving them. I mean, these panko crusted pork chops with creamy gravy are just incredible, and these sous vide boneless pork chops come out So GOOD!

And don't even get me started on these sous vide bone in 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 sauce ...I mean this is the stuff guys. You're going to love this recipe.

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. 

Why this pork chops in mushroom gravy recipe works

• They come together quickly, with no need to brine them. It's a great recipe for busy weeknights where you just need to get something o the table without sacrificing flavor.
• Cooking the pork chops with a rich mushroom gravy adds moisture and depth of flavor, and complements the pork perfectly!
• Searing the pork chops in a hot cast iron skillet creates a golden crust that locks in juices, enhancing both texture and flavor.
• Cooking the pork chops in the same pan as the sauce allows all the flavors to meld and soak into the meat, making every bite incredibly flavorful.

Ingredients

Thick, bone-in pork chops (or pork loin chops) work best to make 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 to get he most tender 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!

Variations and substitutions

• Substitute white wine, brandy or chicken stock for the sherry.
• Add quicker cooking vegetables like spinach, kale, zucchini/squash, tomatoes, etc. to the pan after the onions and mushrooms have time to cook.
• You can also use chicken, beef, or other cuts of pork to make this easy pork dish. The cooking time for each protein would need to be adjusted slightly to avoid over or undercooking.
• Add a pinch of paprika, fresh herbs like thyme, or other seasonings like red pepper flakes or tarragon.
• You can use half and half instead of heavy cream for a slightly lighter version of pork chops and gravy. You may need to simmer longer to thicken the gravy, or use a cornstarch slurry.

Step by step instructions

1. Heat a cast iron skillet in a 400°F 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. 

2. Season the pork chops with the salt and pepper. Remove the skillet from the oven and place on the stove over medium-high heat.

3. Add 1 tablespoon of the butter. Add the pork chops and sear for 3 minutes on each side.

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

5. 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.

6. 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 135°F.

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

Brighten them up with a squeeze of fresh lemon and a sprinkling of fresh herbs!

What to serve with pork chops in creamy mushroom gravy

Honestly, these pork chops are just incredible with some sour cream mashed potatoes or these truffle mashed potatoes.

To make it a complete meal. try serving them with a side of instant pot steamed broccoli or cheesy garlic roasted asparagus and a side of air fryer cornbread. They are also really good with our classic Southern green beans.

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 145°F, you're safe.
4. Be careful not to overcook the pork chops; otherwise they will be dry. Take them out at 135°F to 140°F. As they rest, the temperature will rise to 145°F.
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.
6. Don't touch the pork chops while they are browning to allow a crust to form. Also be careful not to overcrowd the pan - typically 2 at a time is the best way to cook them.

Frequently asked questions

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