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Smothered Pork Chops with Mushroom Gravy

How to cook smothered pork chops with mushroom gravy in oven, on stove top, or in a slow cooker is here. Tender bone-in, thin or How to Cook 2 Inch Thick Pork Chops perfectly in sauce for a high protein dinner idea.

Pork Chops with Mushroom Gravy

Juicy pork chops with gravy is a feel good meal, period. Doesn’t take long either, cooked together or separately and then combined. With whole button or portobello mushrooms you can smother your meat to make super tender dinner recipe. (post may contain affiliate links present)

Pork Chops with Cream of Mushroom Soup

If you really wanted to use a can of condensed soup I will show how that differs below from our homemade sauce. Not a big difference but honestly from scratch is always better. You can start with just salt and pepper on your meat or go all our with our Dry Rub Baked Pork Chops and go from there.

You could make the sauce as Pressure Cooker Gravy and add the pork chops right in the same pot on the saute function until to temp. Doesn’t save you a ton of time and honestly, and you get more flavor by using the same cast iron skillet if you ask me. A seasoned pan is great, especially to sear proteins to add flavor and lock in those juices.

how to cook pork chops in gravy
gravy for pork

Mushroom Pork Chops in Oven

Baked in the oven with just a quick sear of the pork chops on the stovetop will take the longest. It’s closer to 30 minutes. You don’t have to cook down the shrooms to begin with though as they will get softer in the oven later. If you like a combine and bake meal without standing at the stove then by all means follow this method, shared below.

Now the cook time will vary depending on the thickness you choose. I recommend 3/4″ – 1 inch, those are “regular”. Any thinner will be faster, like 2-3 minutes, thicker will take longer obviously. You can make each one separately a number of ways and then combine. We share How Long to Cook Thin Pork Chops in Oven here but will also explain directions cooked together below.

Crock Pot Pork Chops with Cream of Mushroom Soup

You would follow our Slow Cooker Pork Chops and Gravy to make it in your Crockpot low and slow all day. You would just combine all the gravy ingredients, whisk together until smooth, add the button mushrooms and browning the meat is up to you. Submerging the protein into the sauce is key to keep it moist and tender.

bone in pork chops with gravy

Can you cook pork chops in gravy?

Of course, I share this method below in Cream of Mushroom Gravy. Both are great. The key to this is you want to quick sear the meat but not cook it all the way thru. Make the sauce and cook down until the onions (optional) and whole or sliced mushrooms are mostly tender and then combine to cook the rest of the way.

The best way to do this so it doesn’t take quite as long is to add Boiled Mushrooms or canned works too. That way they are already fork tender. Otherwise you are looking at about 10 minutes to get those to the right texture and ready to combine the two. Adds a ton of flavor to cook meat pressed right inside the thick sauce.

How long does it take to cook bone in pork chops with gravy?

This is what we showed you here. In the photos each is cooked by themselves for about 5 minutes on each side. If you have a digital meat thermometer on hand that is the best way to ensure you don’t dry them out.

What internal temperature should bone-in pork chops be?

With bone in or boneless follow the same rule. You need them at 145F to eat, but removing them 5 degrees shy of that is your best bet. Did you know that when they rest the temp. will continue to increase about an extra 5? When it is hit, remove from the heat, on to a plate, and tent that with foil so it stays warm until you’re ready. Do not slice for 10 minutes!

Mushroom Pork Chops

How to Cook Pork Chops in Canned Mushroom Gravy

Ok so if you do want to use canned soup, I guess I get it?? I mean there isn’t a need but that is just how you imagine making it you can. With this you won’t need a thickener with flour, and likely will just need enough broth to thin that out. So basically all you are doing is warming the soup and adding a can of drained mushrooms is a quick way to add more.

What is the best way to freeze cooked pork?

1. Cool to room temperature.
2. Divide into meal-sized portions so you can thaw only the amount you need at a time.
3. Use airtight packaging to protect from freezer burn.
4. Always label your freezer bags with the contents and the date of freezing. This helps keep track of how long the pork has been stored and ensures you use it within an optimal timeframe.
5. Place wrapped meat in the coldest part of your freezer to speed up the freezing process. Rapid freezing helps to preserve the texture and quality.

Can I freeze cooked pork in gravy?

Yes!! It is a great way to keep it together for reheating later on. Use airtight containers or heavy duty freezer bags for storing leftover pork and gravy. If using containers, leave about a half inch of space at the top as the gravy will expand when frozen. If using freezer bags, remove as much air as possible before sealing.

Can you freeze and reheat cooked pork?

Yes!! Thaw frozen bone in or boneless pork chops in the refrigerator overnight. Avoid thawing at room temperature to minimize the risk of bacteria growth. Reheat meat until it’s steaming hot throughout and reaches an internal temperature of 145 F. You can reheat in the oven, on the stovetop, or in the microwave.

Can you cook frozen pork chops with gravy?

Cooking Frozen Pork Chops recipes are possible, and can be made moist and juicy. Inside a sauce though you just need to realize that as they thaw there will be additional liquids released which may require a thickener later because of it. You won’t be able to make golden brown to begin with either. Low and slow is key when cooking meat from frozen without defrosting ahead of time. Jump to recipe below!

Pork Chops with Cream of Mushroom Soup

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Pork Chops with Mushroom Gravy

How to cook smothered pork chops with mushroom gravy in oven, on stove top, or in a slow cooker is here. Tender bone-in, thin or thick chops.
Course Entree
Cuisine American
Keyword cast iron skillet, gravy, mushroom, pork chops
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 300kcal
Author The Typical Mom


  • 1 skillet large, cast iron is best



  • Pork chops with gravy – Add 1/2 tbsp of your butter to a cast iron or oven safe large skillet over medium high heat. Add pork chops and season with salt and pepper. Cook each side of the pork for 5-6 minutes or until browned and insides reach 140-145 F. Remove from pan and set aside, covered with foil to keep warm.
  • In the same skillet, add rest of butter, flour, chicken broth, salt, onion powder and pepper. Whisk over medium heat until smooth and thick, Stir in mushrooms and reduce heat to low, heating until mushrooms are hot and tender to your liking. Serve gravy on top of your meat.
  • How to cook pork chops in gravy – If you want your meat to spend some time cooking in the gravy itself then only cook initially for 2-3 minutes on each side just to brown, set aside covered. Make gravy as directed until mushrooms are tender. Set meat inside, spoon over the top and cook on low medium heat until middle of meat reaches a safe 145 F.
  • Pork chops with mushroom gravy in oven – Brown outside of chops in skillet over medium high heat with 1/2 tbsp butter on the stove for 1-2 minutes until you get a beautiful sear. Cover with foil, set aside. Make gravy as directed (mushrooms don't need to be already tender this time). Set meat inside, spoon over the top and cook in a preheated oven set to 400 degrees F until middle of meat reaches a safe 145 F. This will take about 25-30 minutes.
  • ** Timing for all will vary depending on how thick your pieces are and if you are using bone-in (which takes a bit longer to come to temp). You want to cook until 140 F because as they rest, covered, the meat will continue to rise 5 degrees to a safe 145 internal temp for the juiciest pieces.
Nutrition Facts
Pork Chops with Mushroom Gravy
Amount Per Serving (2 oz)
Calories 300 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 107mg36%
Sodium 1128mg49%
Potassium 615mg18%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 184IU4%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating

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