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+ servings
2 cooked pork chops in a skillet with mushrooms

Pork Chops with Mushroom Gravy

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. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 254kcal



  • Heat a cast iron skillet 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 the pork chops while they're cooking - you want a nice crust to form.
  • When done, remove the pork chops 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 most 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 of the pork chop.
  • Remove the pan from the oven and let rest for 10 minutes before serving. Serve pork chops whole or slice them to serve.


  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.


Serving: 1chop | Calories: 254kcal | Carbohydrates: 9g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 1767mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg