Mushroom Pork Chops

These Mushroom Pork Chops are juicy, tender, and come together easily on the stove top or in a crock pot. The pork chops are perfectly seared and finished in a rich, flavorful mushroom gravy that pairs wonderfully with mashed potatoes or roasted vegetables. It’s a comforting meal that feels gourmet but is simple enough for any weeknight.

I first made this recipe when I wanted a fancy dinner without spending hours cooking. The gravy is so rich and flavorful that it elevates the dish every time. It quickly became a family favorite, especially on chilly evenings.

Ingredients

• Mushrooms: 8 ounces, preferably button, cremini, or baby bella for a deep earthy flavor. Look for firm, fresh mushrooms without spots
• Butter: 2 tablespoons for sautéing mushrooms and 4 tablespoons for the gravy for richness and silkiness
• Pork chops: 4 center cut bone-in chops recommended for flavor and juiciness. You can also use loin or boneless chops but bone-in is best
• Salt: to season the pork and bring out natural flavors
• Flour: ¼ cup for dredging chops and 4 tablespoons for the gravy roux to thicken sauce
• Olive oil: 3 tablespoons for searing chops to a golden crust
• Chicken broth: 2 cups as a flavorful base for the gravy
• Beef bouillon cube or Better Than Bouillon: adds depth to the gravy
• Worcestershire sauce: 1 teaspoon adds umami, can substitute low sodium soy sauce
• Half and half: ⅓ cup for creaminess in the gravy
• Onion powder, garlic powder, dried thyme, mustard powder, dried sage: spices that build complex savory notes
• Dry white wine: ½ cup such as Pinot Grigio or Chardonnay, adds brightness and depth (can substitute broth plus butter)
• Garlic cloves: 3 minced for fresh pungent flavor in the gravy
• Kitchen Bouquet: optional 2-3 drops for color

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Step-by-Step Instructions

Prepare the Mushrooms:

Sauté mushrooms in 2 tablespoons of butter over medium-high heat for about 3 to 4 minutes per side until they develop a golden brown color. This concentrates their flavor and removes excess moisture. Set aside.

Prepare the Pork Chops:

Season both sides of the pork chops with salt and let them sit out for about 30 minutes to enhance flavor and moisture retention. Meanwhile, mix all gravy ingredients except butter and flour in a bowl and set aside. Cover pork chops with plastic wrap and gently pound them with a meat tenderizer until they are evenly thick. Pat dry, then dredge each chop in flour coating well. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops two at a time, cooking each side for 2 to 3 minutes until golden brown. Remove and set aside.

Make the Gravy:

In the same skillet, add the white wine and minced garlic. Cook until the wine reduces by half, intensifying flavor. Melt 4 tablespoons of butter in a separate pan and whisk in 4 tablespoons of flour to make a roux. Cook the roux for about 2 minutes to eliminate raw flour taste. Slowly add the prepared gravy mixture in small splashes, whisking constantly to prevent lumps. Bring to a gentle boil, then reduce heat and let it simmer until thickened.

Finish the Dish:

Return pork chops to the skillet and spoon gravy over them. Cover and cook over medium-low heat for about 10 minutes, flipping the chops halfway through to cook evenly. Add the sautéed mushrooms back into the skillet and remove from heat. Let the pork chops rest covered for 5 minutes before serving. Ensure the internal temperature reaches 145 degrees Fahrenheit for safe eating.

Crock Pot Method:

After cooking mushrooms and searing pork chops as described, set them aside. Prepare the gravy as above. Transfer pork chops and gravy into the slow cooker and cook on low for 7 to 8 hours. Refrigerate mushrooms separately and stir them in just before serving. You can prep ingredients up to 2 days ahead for ease.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze the pork chops with gravy for up to 3 months. Reheat gently to avoid drying out the meat.

Ingredient Substitutions

If you don’t have white wine, use half a cup of chicken broth with a tablespoon of butter to mimic the richness. For a dairy-free option, substitute half and half with full-fat coconut milk or a plant-based cream alternative.

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Serving Suggestions

Serve these pork chops over creamy mashed potatoes or buttered egg noodles. Roasted or steamed vegetables like green beans or carrots complement the flavors beautifully.

Frequently Asked Questions About Recipes

→ What type of mushrooms work best?

Button mushrooms, cremini, or baby bellas all work great. You can also mix in shiitake or portobello for more flavor.

→ Can I make it without wine?

Yes. Use ½ cup chicken broth plus 1 tablespoon butter instead of wine. The flavor will be slightly different but still rich and savory.

→ How do I know when pork chops are done?

Use a thermometer to confirm the internal temperature reaches 145°F. Pork should be slightly pink and juicy inside.

→ Can I use boneless pork chops?

Yes. Boneless chops cook faster and can dry out easily. Salt them ahead and reduce cooking time by a few minutes.

→ What’s the best way to store leftovers?

Keep them in an airtight container in the fridge for 3 days or freeze for up to 3 months. Reheat gently to preserve moisture.