Have you ever had pork chops with creamy mushroom gravy made from condensed cream of mushroom soup? This recipe is inspired by that old classic recipe, however, this one is made entirely from scratch with fresh mushrooms and only a splash of half and half. Plus it’s ready in only 30 minutes, so it’s a great dinner for weeknight meals.

pork chops with mushroom gravy in a black cast iron skillet

I originally shared this recipe on September 21st, 2016. I have updated the images and some of the text today.

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Why We Love This Recipe For Pork Chops with Creamy Mushroom Gravy

When I was a kid, I clearly remember watching my mom searing pork chops in her heavy black skillet, then deglazing the fond from the pan with condensed cream of mushroom soup. The brown crusty bits swirled into the creamy soupy gravy, and it would melt from a can shape into a thick rich sauce.

This was one of my favorite meals, especially with mashed potatoes. I would try to make sure I rationed out my gravy for each bite of pork and potatoes.

I truly to this day love eating pork chops for dinner in general, whether cooked with lemon and rosemary and served with a side arugula salad, or made as a quick sheet-pan pork chop dinner. And I also still love pork chops with mushroom gravy like my mom always made.

I reinvented that old recipe today and made it with fresh mushrooms and shallots. It is a little more involved than opening a can, but not terribly difficult at all. And the result? Absolutely delish! You’ll be a member of the clean-plate club for sure.

Ingredients For This Recipe

  • 4 small boneless pork loin chops: This will be about 1 ½ pounds. You can sub in bone-in pork but you will need to adjust the timing accordingly)
  • 8 ounces fresh mushrooms: Regular white mushrooms are fine as are crimini or portobello mushrooms. Wipe them clean before chopping fine. I do this by hand, but if you’re in a rush you can throw them in the food processor and pulse them. Make sure not to over-process.
  • Neutral cooking oil or organic canola oil
  • Vermouth or White Wine: To deglaze. Skip it if you do not drink or cook with alcohol.
  • Garlic and shallot, minced: Finely minced onion can be substituted for the shallot if desired
  • Seasonings: dry thyme, fresh rosemary, salt and pepper
  • All-purpose flour: The flour will thicken the sauce and will stabilize it so we can splash in a little half-and-half.
  • Chicken broth: you can sub in homemade chicken stock
  • ¼ cup half-and-half: Just enough to make the sauce creamy and rich tasting.

Step-by-Step Instructions to Make This Pork Chops with Healthy Mushroom Sauce

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Step 1: Cook pork

Pat the pork dry with paper towels then sprinkle ¼ teaspoon salt over the pork. Heat oil in a large skillet over medium-high heat. Add the pork chops and cook until just browned, 2 to 3 minutes. Flip over and cook until the bottom is browned, 2 to 4 minutes longer. Transfer the pork to a plate and tent with foil to keep warm.

Step 2: Cook mushroom

Return the skillet to medium heat, then add shallot, garlic, thyme and the remaining ½ teaspoon salt. Cook, stirring constantly until fragrant and starting to brown, 20 to 45 seconds. Add mushrooms and rosemary and stir to coat with the shallot mixture. Cook, stirring often until the mushrooms have released their juices and the juices have evaporated and the mushrooms have started to brown, about 7 minutes.

Step 3: Make gravy

Add the vermouth and pepper and cook, stirring until the liquid has evaporated, 1 to 3 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and cook, stirring until the flour has dissolved into the broth. Increase heat to medium-high, then bring to a simmer, stirring often until the sauce is thickened.

Add the pork back to the skillet and turn to coat in the sauce. Heat the pork, turning often, in the sauce until it is hot and just barely pink in the center, 1 ½ to 3 minutes. Transfer the pork to 4 plates. Stir the half and half into the gravy. Spoon the gravy over the pork chops.

two plates of pork chops, potatoes and green beans
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FAQs and Expert Tips

How do I get a really good sear on the pork?

You’ll want to ensure that the pork is nice and dry so you can get a good sear. You can read more about why you need a dry surface to get browning here. Sear the pork chops in a hot skillet, and then set them aside. In your skillet, you will have some glorious fond. Which is french for the tasty crusty bits that are left behind in the skillet. Also known as pure flavor! You don’t want to miss out on that.

How to store

Keep leftovers in a sealed container up to three days. Reheat until steaming hot in a skillet. You will need to add a little broth to thin the gravy. It can be reheated in the microwave.

What to Serve with Pork Chops with Creamy Mushroom Gravy

a pork chop on a plate with mashed potatoes and green beans

More Healthy Mushroom Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the skillet of pork chops with gravy

Pork Chops with Mushroom Gravy

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5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

This Pork Chops in Creamy Mushroom Gravy recipe is inspired by an old classic, however this one is made entirely from scratch. It’s loaded with fresh mushrooms, just a splash of half and half and ready in 30 minutes making it the perfect healthy comfort food dinner!

Ingredients

Units Scale
  • 3/4 teaspoon coarse kosher salt, divided
  • 4 small boneless pork loin chops, about 1 1/2 pound
  • 2 teasopoons canola oil
  • 1 shallot, minced
  • 2 cloves garlic minced
  • 1/2 teaspoon dry thyme
  • 1 8–ounce package mushrooms, finely diced
  • 1/2 teaspoon chopped rosemary
  • 2 tablespoons dry vermouth or white wine
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons flour
  • 1 1/4 cup reduced-sodium chicken broth
  • 1/4 cup half-and-half

Instructions

  1. Pat pork dry with paper towels. Sprinkle ¼ teaspoon salt over pork. Heat oil in a large skillet over medium high heat. Add the pork chops and cook until just browned, 2 to 3 minutes. Flip over and cook 2 to 4 minutes longer until the bottom is browned. Set pork on a plate and tent with foil to keep warm.
  2. Return the skillet to medium heat. Add shallot, garlic, thyme and the remaining ½ teaspoon salt. Cook, stirring constantly until fragrant and starting to brown, 20 to 45 seconds. Add mushrooms and rosemary and stir to coat with the shallot mixture. Cook, stirring often until the mushrooms have released their juices and the juices have evaporated and the mushrooms have started to brown, about 7 minutes.
  3. Add vermouth and pepper and cook, stirring until the liquid has evaporated, 1 to 3 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and cook, stirring until the flour has dissolved into the broth. Increase heat to medium-high, and bring to a simmer, stirring often until the sauce is thickened. Add the pork back to the skillet and turn to coat in the sauce. Heat the pork, turning often, in the sauce until it is hot and just barely pink in the center, 1 ½ to 3 minutes. Transfer the pork to 4 plates. Stir the half and half into the gravy. Spoon the gravy over the pork chops.

Notes

Leftovers

Keep leftovers in a sealed container up to three days. Reheat until steaming hot in a skillet. You will need to add a little broth to thin the gravy. It can be reheated in the microwave.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 5 ounces pork and ½ cup sauce each
  • Calories: 361
  • Sugar: 4 g
  • Sodium: 373 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 36 g

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