Smothered Pork Chops with mushroom gravy made of from-scratch ingredients and no canned soup. Super-tender pork and flavorful brown gravy are perfect with rice, mashed potatoes, or noodles. Cooks in one pan with oven and slow cooker options!
Smothered pork chops with mushroom gravy is my favorite go-to recipe, especially for busy weeknights, and there are many reasons why it should be in your back pocket, too!
- Ready in less than an hour and cooks in one pan for hassle-free dinner meals.
- From scratch ingredients, using no canned soup!
- Fall-off-the-bone tender pork and mouthwatering mushroom gravy perfect with mashed potatoes, rice, or noodles
- It can be made on the stovetop, in the oven, slow cooker, or pressure cooker.
Browning the pork chops and making the gravy in one single skillet is not only easy and convenient but also brings amazing flavor by taking advantage of the tasty brown bits and pan drippings on the bottom of the pan.
The result is a thick and hearty mushroom sauce that’s full-on flavor!
How to perfectly brown pork chops
- Take the pork chops out of the refrigerator for about 10 to 15 minutes before cooking. Bringing them to room temperature allows for even cooking.
- To keep the chops from curling up during frying, score the fat or rind in half-inch increments.
- Pat the pork chops dry with paper towels to achieve a good sear.
- Ensure the oil is hot; heat over medium-high heat until shimmering, and not a moment too soon!
To maintain the temperature, do not overcrowd the pan and fry in batches as needed. - Fry the pork chops undisturbed for 2 to 3 minutes or until they can be lifted without sticking and have a rich brown crust before turning on the other side.
Oven instructions
- Brown the pork chops. Remove from pan and set aside.
- Brown the onions and mushrooms. Remove from pan and set aside.
- Add flour to the pan drippings and cook until lightly browned.
- Gradually add beef broth to the pan, whisking vigorously to prevent lumps. Bring to a boil, whisking regularly until thickened.
- In a lightly-greased baking dish, arrange pork chops and top with mushroom mixture and gravy. Cover tightly with foil.
- Bake in a 350 F oven for about 1 to 1 1/2 hours or until meat is fork-tender.
Slow cooker instructions
- Brown the pork chops. Remove from pan and set aside.
- Brown the onions and mushrooms. Remove from pan and set aside.
- Add flour to the pan drippings and cook until lightly browned.
- Gradually add beef broth to the pan, whisking vigorously to prevent lumps. Bring to a boil, whisking regularly until thickened.
- Arrange pork chops in the slow cooker. Add mushroom mixture and pour gravy.
- Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
How to serve
- Enjoy for lunch or dinner with your favorite sides, such as mashed potatoes, steamed rice, or buttered noodles and roasted broccoli or cabbage.
- Allow leftovers to cool completely and transfer them to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in the microwave at 2 to 3-minute intervals or until warmed through. For larger portions, place in an oven-safe dish, cover tightly with foil, and heat at 350 F for about 10 to 15 minutes.
Pork Chops with Mushroom Sauce cooked in one pan. Tender, flavorful, and made from scratch with no canned soups!
Course: Main Entree
Servings
Ingredients
- 4 bone-in pork chops, 1/2-inch thick
- 3 tablespoons canola oil
- salt and pepper to taste
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 8 ounces crimini mushrooms, sliced
- 1/4 cup flour
- 2 cups beef broth
Instructions
- Wash pork chops and pat dry. Season with salt and pepper to taste.
- In a wide, heavy-bottomed skillet over medium-high heat, heat about 2 tablespoons of the oil until shimmering.
- Add pork chops and cook for about 2 to 3 minutes or until browned. Turn and cook for another 1 to 2 minutes or until browned. Remove from pan and set aside.
- Add the remaining 1 tablespoon oil to the skillet. Add onions and mushrooms and cook, stirring regularly, until softened.
- Add garlic and continue to cook until aromatic.
- Add flour and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
- Gradually add broth, whisking vigorously to prevent lumps. Bring to a boil, whisking regularly, until it begins to thicken.
- Add pork chops in a single layer. Lower heat, cover, and simmer for about 45 to 55 minutes or until pork chops are fork-tender and sauce is thickened.
- Season with salt and pepper to if needed. Serve hot with gravy as desired.
Video
Nutrition Information
Calories: 443kcal, Carbohydrates: 11g, Protein: 39g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 116mg, Sodium: 544mg, Potassium: 940mg, Fiber: 1g, Sugar: 2g, Vitamin C: 2.5mg, Calcium: 59mg, Iron: 1.9mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mobasir hassan says
Truly appreciate the way you made this delicious pork chop with mushroom gravy. Everything is so nicely described that really helped me. Looking forward for more such delicious recipes in future too.
Jamie Hilly says
Love it! So delicious and satisfying. I used less cream, to cut down on calories and fat content, and added a tablespoon of paprika. Great recipe – Yum!
Daniel says
Made this recipe for my fiancé and myself. Turned out wonderful. Gravy was delicious as were the pork chops. And very tender.
Lalaine says
Thanks for the feedback! I’m glad you enjoyed the recipe 🙂
Cara says
This recipe is amazing! I love that it’s made from scratch without any condensed soups or soup mixes (aside from the beef broth which I don’t really consider the same) that are in so many other recipes I had found before stumbling across this gem. I brown the chops exactly as described and they are always melt-in-your mouth tender and so flavorful by the end. The gravy is simply scrumptious; there is plenty to pile onto rice, potatoes, or egg noodles. I’ve cooked this recipe in the slow cooker and on the stove. Both methods worked great. Thanks for sharing!
P.S. I did tweak the recipe just a bit by using butter instead of oil for the gravy — a personal preference — but I’m sure it’s delicious either way.
Lalaine says
Thank you so much for the feedback, Cara. I am glad you enjoyed the recipe. Yes, butter definitely brings more flavor 🙂
Karly says
Love the mushroom gravy! Pinning!
Lalaine says
It’s delicious! Thanks, Karly. 🙂