For me, this recipe for pork chops and gravy is the ULTIMATE comfort food. When I was a kid, pork chops in mushroom sauce was one of my favorite meals. My Mom used to make it, especially for me. I still make it to this day when I need a little ‘comfort.’ Yes, you could call me a tad sentimental.
My favorite way to serve pork chops with mushroom soup gravy is with a side of mashed potatoes. Ah! Simply the best. Just like getting a hug from my mom.
Fried Porkchops With Mushroom Gravy
In this easy recipe for pork with mushroom sauce, pork chops are dredged in flour, browned, and then simmered in the mushroom gravy until they are soft and tender. I whip up the mashed potatoes while the tender pork chops are simmering and then I get to enjoy a nice delicious dinner with my whole family. Cream of mushroom pork chops never disappoints.
I like to serve this classic combination of pork chops and mashed potatoes fresh for our Sunday night family dinners and have the leftovers for a flavorful meal on one of those busy weeknights.
Ingredients For Pork chops With Mushroom Gravy
Pork chops – I used 4 bone-in pork chops for this recipe. You could also use thick no bone pork chops if you like.
Flour – All-purpose white flour is used to dredge the pork chops.
Salt & Pepper – Season with salt and pepper to your liking.
Vegetable oil – I browned the pork chops in vegetable oil but you can use any oil you have in your pantry. They all work well.
Cream of mushroom soup – Any brand of cream of mushroom soup is good. I always pick up a few cans when they are on sale so I have them ready to go in my pantry.
Mushrooms – I used a can of sliced mushrooms but you could always use fresh mushrooms and slice them. If you are using fresh mushrooms I suggest sauteing them in olive oil or butter for a few minutes until they soften.
Milk – I used whole milk in the gravy but any kind of milk will work. The higher the fat content of your milk the creamier the gravy will be.
How to make Pork Chops With Mushroom Gravy
First, heat oil in a large skillet with a lid.
Next, dredge pork chops in flour sprinkled with salt and pepper.
Add pork chops to oil and brown well on both sides. Remove pork chops and any brown bits from the pan and set them aside.
To drippings add hot water and stir until bubbly. Add soup, mushrooms, and milk and stir to combine.
Return pork chops to the pan, cover, and simmer on low for about an hour, or until they are tender, occasionally flipping so they don’t stick.
You don’t need to worry about the internal temperature of these pork chops, they cook plenty long. But for future knowledge, the internal temperature of a pork chop should reach 145 degrees F before eating.
Finally, serve with a side of mashed potatoes.
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If you love this recipe for pork chops in mushroom cream sauce make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
What is the secret to making tender pork chops? Use thick-cut, bone-in pork chops and sear them before simmering or baking in the oven.
What is mushroom gravy made of? Mushroom gravy can be made with fresh mushrooms, chicken broth or beef broth, and milk or cream alternatively you can use a can of cream of mushroom soup as a base. Either way, you get a nice creamy mushroom sauce. Though perfectly paired with these pork loin chops mushroom gravy can be used for many other dishes.
Why are my smothered pork chops tough? If your pork chops end up on the tough side it could be because you didn’t cook them long enough. Simmering pork chops, like this recipe shows, will provide fork-tender pork chops every time.
What tastes good with pork chops? Though my favorite side dish is mashed potatoes you can always add a side of green beans for a nice colorful dinner plate.
Can I make these pork chops in the slow cooker? Yes, these pork chops with creamy mushroom gravy can be made in the crockpot. Follow the instructions as per the recipe card and place pork chops in the slow cooker instead of in the oven. Cook on low temperature for 6-8 hours or until cooked through to make crock pot pork chops.
- Thick boneless pork chops can be used in place of bone-in pork chops. But I find that the ones with the bones make a richer gravy.
- Instead of mashed potatoes serve the pork chops with brown rice, white rice, or even better over egg noodles.
- Sprinkle the pork chops with cajun seasoning before dredging in the flour to add some spice.
Tips & Tricks
- Add salt, black pepper, or other seasonings/spices to the flour before dredging the pork chops.
- Pork chops keep well in the fridge in an airtight container for up to 4 days or in the freezer for about 3 months.
- Make these from scratch and use your own Homemade Cream of Mushroom Soup
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If you love the flavors this recipe provides, I bet you will love these, too!
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- Copycat Bob Evans Pot Roast
- Beef Tips & Gravy
- Simple White Country Gravy
- How to Prepare Turkey & Turkey Gravy like a Pro
- Braised Short Ribs with Red Eye Gravy
This recipe for Pork Chops With Mushroom Gravy is classic comfort food. It makes for a hearty meal that warms my heart and fills my stomach every time I make it. I am sure your family will love it just as much. Make it for them and let me know how they like it.
- 4 thick bone-in pork chops
- 1/2 cup flour
- Salt & Pepper
- 1/3 cup Vegetable oil
- 1 can cream of mushroom soup
- 1 (4 ounce) can sliced mushrooms
- 1/2 cup milk
- Heat oil a large skillet with a lid.
- Dredge pork chops in flour sprinkled with salt and pepper.
- Add pork chops to oil and brown well on both sides.
- Remove pork chops from the pan and set them aside.
- To drippings add about 1 cup of hot water and stir until bubbly.
- Add soup, mushrooms, and milk and stir to combine.
- Replace pork chops, cover, and simmer on low for about an hour, or until they are tender, occasionally flipping so they don’t stick.
- Serve with mashed potatoes.
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Amount Per Serving: Calories: 663Total Fat: 42gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 141mgSodium: 737mgCarbohydrates: 23gFiber: 1gSugar: 6gProtein: 47g
Nutrition isn't always accurate.
This recipe was originally posted on August 1, 2013. It has been updated to improve user experience and reshared on October 19, 2022.