These gourmet-style Mushroom Pork Chops are easy to make on the Stove Top or in the Crock Pot! The pork is perfectly juicy and tender, and is smothered in thick and flavorful mushroom gravy.

Serve this with mashed potatoes and roasted carrots for a complete family meal.

Mushroom Pork Chops in a skillet with gravy.

Mushroom Pork Chops

If you’re looking to add a gourmet flair to pork chops, you’ve come to the right place! These bone-in pork chops start with an easy dry brine which makes them tender, flavorful, and juicy. They’re seared in olive oil which gives them a golden outer crust, and they finish cooking in a delicious mushroom gravy, which is plentiful and perfect for serving over mashed potatoes. 

Let’s get it going! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side.

Season each side of the pork chops with salt and let them sit out for about 30 minutes.  Meanwhile, combine ingredients for the gravy.

Uncooked Bone-in Pork Chops next to cooked mushrooms. When the pork chops are ready to cook, cover them with saran wrap and pound with a meat tenderizer. Pat dry, and dredge in flour. Sear 2 at a time in olive oil until golden brown, about 2-3 minutes per side. Set aside.

Add the wine and garlic to the same skillet and reduce by half. Melt the butter and whisk in flour to make a Roux. Cook for 2 minutes to remove raw flour taste. Add gravy mixture in small splashes, whisking continuously. Bring to a gentle bubble, reduce to a simmer.

Reducing wine and making a roux for mushroom pork chops.

 

Add the pork chops back to the skillet and spoon the sauce on top. Cover and heat over medium-low heat for about 10 minutes, flipping them halfway through. Add the mushrooms and remove from heat. Let it rest in the skillet, covered, for 5 minutes.

Serve with mashed potatoes and roasted carrots. Ensure the middle is 145° prior to serving.

Making a roux for a gravy and adding pork chops and mushrooms.

Crock Pot Method

  • Cook the mushrooms and sear the pork chops as outlined, set aside, and prepare the gravy.
  • Transfer the gravy and pork chops to the slow cooker and cook on low for 7-8 hours. Refrigerate the mushrooms in an airtight container and stir them in before serving.
  • The prep work above can be done 2 days ahead before cooking it in the slow cooker.

Best Pork Chops to Use

  • Center cut, Bone-in Pork Chops – pictured below
    • These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat.
  • Loin Chops
    • These may also be used, although they are a leaner cut.
  • Boneless Chops
    • These will work as well, although they are the leanest cut which makes them prone to becoming dry. Salt them first and let them sit to mitigate this.

Pro Tips

  • The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
  • Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
  • Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
  • If you’re cooking for a non-mushroom lover, be sure to try my recipe for pork chops in gravy.
  • To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium Worcestershire sauce. 
  • Homemade Mashed Potatoes and roasted vegetables make great sides with this! Be sure to try my Apple Pork Chops next!
  • 📘 Find this recipe on page 164 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These pork chops do freeze well for future meals.

A white plate with Mushroom Pork Chops on it with mashed potatoes and carrots.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
  • Kitchen Tongs– makes it easy to handle the pork when searing and even easier to flip individual mushroom slices as they cook.
  • Large Measuring Cup with a Spout– Easy to combine the gravy ingredients and pour it in splashes without spilling.
  • Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.

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Mushroom Pork Chops in a skillet with gravy and fresh parsley.

Mushroom Pork Chops

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
5 from 17 ratings
Servings: 4 people
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These Mushroom Pork Chops are juicy, tender, and easy to make on the Stove Top or in the Crock Pot. Your family will love this gourmet-style recipe!

Ingredients

Mushrooms

  • 2 tablespoons butter
  • 8 oz. mushrooms, see notes

Pork Chops

  • 4 pork chops, see notes
  • Salt, to taste
  • ¼ cup flour
  • 3 Tablespoon olive oil

Gravy

  • 2 cups chicken broth
  • 1 beef bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon Worcestershire sauce, can sub low sodium soy sauce
  • 1/3 cup half and half
  • 1 teaspoon EACH: onion powder + garlic powder
  • ½ teaspoon EACH: dried thyme + mustard powder
  • ¼ teaspoon dried sage
  • 1/2 cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2-3 drops Kitchen Bouquet, optional

Instructions

Prep Work

  • Sprinkle each side of the pork chops with salt and let them sit out for 30 minutes or so. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. A light sprinkling is fine as the gravy also has plenty of flavor.
  • Cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
  • In a large measuring cup with a spout, combine the chicken broth, beef bouillon, Worcestershire sauce, half and half, and seasonings for the gravy. (1 tsp. onion powder, 1 tsp. garlic powder, ½ tsp. mustard powder, 1//2 tsp. thyme, ¼ tsp. sage.) Set aside.

Cook the Mushrooms

  • Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.

Sear the Pork Chops

  • Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
  • Heat olive oil in a large pan over medium-high heat. Sear 2 pork chops at a time for about 2-3 minutes per side, until nice and golden. Optional: Use kitchen tongs to hold up the pork chops and sear the fat around the outside if using bone-in. Add a splash more olive oil or decrease heat slightly as needed during searing. Set pork chops aside.
  • Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.

Make the Gravy

  • Add the wine and garlic to the same skillet over medium heat. Let it reduce and bubble gently until reduced by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pot with the wine as it reduces.
  • Add 4 tbsp. butter and let it melt. Add 4 tbsp. flour and whisk to combine with the butter. Continue to whisk for about 2 minutes, until you can no longer smell the flour.
  • Add the chicken broth mixture in small splashes, whisking continuously to incorporate. Don’t add it too quickly or the roux will break and the sauce won’t be as thick.
  • Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
  • Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.

Finish the Meal

  • Add the pork chops back to the skillet and spoon the sauce on top.
  • Cover and let the pork chops cook for 10 minutes. If possible, use kitchen tongs to flip them halfway through.
  • Add the mushrooms back to the skillet and cover. Turn off heat and let the pork rest in the skillet for 5 minutes. Ensure the middle is 145° prior to serving.
  • Serve with mashed potatoes and roasted carrots.

Notes

Mushrooms:
  • I like to buy mushrooms that are already sliced, cleaned, and dried to save time. Button or Baby Bella mushrooms are good options.
  • The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
  • More than 8 oz. can be used, although I feel like they absorb some of the gravy even though they're not added back until the end.
Pork Chops:
  • I recommend bone-in pork chops as those are the most flavorful. Aim for nicely marbled meat that’s 1 to 1.5 inches thick for juiciest results.
Wine:
  • Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
  • Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
Sodium Control:
  • To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium Worcestershire sauce. 
Crock Pot Method:
  • Cook the mushrooms and sear the pork chops as outlined, set aside, and prepare the gravy.
  • Transfer the gravy and pork chops to the slow cooker and cook on low for 7-8 hours. Refrigerate the mushrooms in an airtight container and stir them in before serving.
  • The prep work above can be done 2 days ahead before cooking it in the slow cooker.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These pork chops do freeze well for future meals.
📘 Find this recipe on page 164 of my 2nd cookbook, Let's Eat!

Nutrition

Calories: 582kcal, Carbohydrates: 18g, Protein: 36g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 795mg, Potassium: 1038mg, Fiber: 2g, Sugar: 3g, Vitamin A: 606IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie