Pork Chops with Creamy Mushroom Gravy
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.
I originally shared this recipe on September 21st, 2016. I have updated the images and some of the text today.
Table of contents
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
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.
FAQs and Expert Tips
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.
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
- Simple Buttermilk Mashed Potatoes are always a win when it comes to gravy!
- I also love these Herb Smashed New Potatoes.
- Roasted Garlic Mashed potatoes are next-level!
- If you’d prefer a lower-carb alternative, you could always make cauliflower rice or our Mashed Cauliflower instead.
- I like to serve something simple and green on the side like a garden salad or these Simple Skillet Green Beans.
- Or roasted Brussels Sprouts with Balsamic Vinegar would be a big hit too.
- Sauteed Kale with Cider Vinegar would also be a nice foil for the creamy sauce.
- Yummy dessert options would be my famous Maple Apple Crisp or Chewy Apple Oatmeal Cookies.
More Healthy Mushroom Recipes To Try
- If you love mushrooms, try these Healthy Stuffed Mushrooms for an easy appetizer and my Easy Cream of Mushroom Soup from scratch!
- These Roasted Portobello Mushrooms and these Sauteed Portobello Mushrooms are both very versatile to add to recipes for a meaty but vegetarian element.
- For entertaining and Sunday suppers try my recipe for Vegetarian Lasagna with Mushrooms.
- Our Portobello Mushroom Sandwiches have classic burger toppings but no meat!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
PrintPork Chops with Mushroom Gravy
- Total Time: 30 minutes
- Yield: 4 servings 1x
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
- ¾ teaspoon coarse kosher salt, divided
- 4 small boneless pork loin chops, about 1 ½ pound
- 2 teasopoons canola oil
- 1 shallot, minced
- 2 cloves garlic minced
- ½ teaspoon dry thyme
- 1 8-ounce package mushrooms, finely diced
- ½ teaspoon chopped rosemary
- 2 tablespoons dry vermouth or white wine
- ¼ teaspoon freshly ground pepper
- 2 tablespoons flour
- 1 ¼ cup reduced-sodium chicken broth
- ¼ cup half-and-half
Instructions
- 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.
- 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.
- 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
Keywords: Pork Chops and Mushroom Gravy,pork chops with healthy mushroom sauce,pork chops with cream of mushroom soup gravy
I didn’t like mushrooms until I was pregnant with my first, and now I start drooling when I just think about eating them! Do you have a suggestion for a replacement for the vermouth or white wine? Or is it ok to just leave it out? Don’t always want to buy/open a bottle just for a few tablespoons. Thanks!
I am in love with mushrooms too. I am glad to know you got over your aversion. My daughter says she doesn’t like them, and I am hoping she can change her mind. You can leave the vermouth/wine out- just sub in extra broth.
Making this tonight! Could I use wild mushrooms, any suggestions? So excited – thank you!
Hi Amy, Sorry for the delay in responding. You sure can use wild mushrooms. I would try a blend of white button and wild, and leave some chunkier pieces of mushrooms to highlight them.
This is total fall comfort food to me….love the creamy mushroom sauce!
★★★★★
Comfort food dinner for the win! Your homemade mushroom gravy is the way to go!
★★★★★
This is the ultimate comfort food dish! That creamy mushroom gravy looks amazing!
Thanks so much Cindy! I appreciate it/ and I totally agree about the comfort food thing. Anything that goes with mashed potatoes is comfort food IMO!
It’s been so long since I’ve made pork chops, they need to make an appearance at dinner soon. Especially with a delicious mushroom gravy like this!
I used to make them all the time! Re-visiting this recipes was such a great reminder how much my family loves them.
Ohhh that gravy! I want to put it on everything! 🙂
That’s not a bad idea Lisa! Lol!
This looks about one billion times better than the gravy made from a can. I can’t wait to try this!
From scratch is always a good idea!
I cannot wait to have this! It looks so comforting and delicious! I have to make it for dinner asap!
I hope you enjoy it Haley! Thanks so much.
Headed to the store right now for ingredients to make this for dinner tonight! Thanks so much for this great recipe.
★★★★★
Awesome Jennifer! Thank you so much and let us know how it goes.
Sounds great! I never use canned soups…(i went to cooking school, so sauce were one of the first things we learned) Making something from scratch is so much healthier and tastes infinitely better, that it’s worth the few extra minutes it takes to skip the can!
My mom rocked the canned soup! Same about learning sauces in the first year of culinary school. Though I use a more lean approach to thickening sauces than the traditional Escoffier methods lol.
Totally making this, this week! Such a cozy Fall dish!
I hope you enjoyed it! Thanks for letting me know!
Homemade gravy has always been a struggle for me to make- pinning, there is nothing better than mushroom gravy!
I love this technique (dusting the veggies with flour) instead of a roux. It is pretty fool proof and much lighter for day to day cooking. Though on Thanksgiving I make the turkey gravy differently. I use what’s called Burre Manier, which is a French culinary term for softened butter, hand kneaded into ap flour, then gradually whisked into the simmering liquid. It is much richer for special occasions.