How to cook 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.
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)
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 Best Baked Pork Chops and go from there.
You could make the sauce like the one in our slow cooker pork chops and gravy. That is another great option if you want to cook this during the day, in this case a cast iron skillet is used. A seasoned pan is great, especially to sear proteins to add flavor and lock in those juices.
Ingredient Notes
- 4 bone in pork chops used in this case but boneless pork chops would be wonderful too and take a bit less time to reach the proper internal temperature of 145 F.
- You will want to start the gravy with some butter or dairy free alternative works well too.
- To thicken it you will need some all purpose flour, cornstarch or gluten free arrowroot powder.
- And use chicken broth, stock or any sort of liquid to thin it out to your liking. You don’t want it too thick or the sauce won’t be able to be absorbed very well by the meat.
- Seasonings for the meat are up to you really. We use salt, pepper and onion powder for the most part though.
- And then your best bet is to slice fresh mushrooms, canned can be used. In that case you wouldn’t need to really saute them since they are already soft.
Variations
Ok so if you do want this to be made with cream of mushroom 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.
Cook Time
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, 2 inch thick pork chops take a bit too long in this case and won’t soak up the flavors of the sauce as much.
Thinner will be faster, like 2-3 minutes. We share How Long to Cook Thin Pork Chops in Oven here but will also explain directions cooked together below.
At what temperature do they become tender?
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 to keep tender. 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! If you have a digital meat thermometer on hand that is the best way to ensure you don’t dry them out.
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 Mushroom Gravy Recipe
Equipment
- 1 skillet large, cast iron is best
Ingredients
- 4 pork chops, bone-in used
Mushroom Gravy
- 2 tbsp butter
- 4 tbsp all purpose flour
- 2 cup chicken broth
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp pepper
- 1 cup mushrooms, pre-boiled will make gravy cook quicker, can use canned/drained but fresh is best
Instructions
- Preheat oven to 400 F. Brown outside of chops in cast iron skillet over medium high heat with 1/2 tbsp butter on the stove for 1-2 minutes until you get a beautiful sear on both sides. Cover with foil, set aside.
- Make mushroom gravy as directed in this post in a different pan on the stove. Then pour into your cast iron skillet with the meat that has been seared, cook in preheated oven 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.
Notes
On the Stove
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 un ** 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you cook pork chops in gravy?
Yes, I shared how to cook them inside Cream of Mushroom Gravy below. Both are great. The key to this is you want to quick sear the meat but not cook it all the way thru and then combine to cook the rest of the way.
You can use this same sauce to serve over the top of lots of other dishes too like our pork roulade recipe and even chicken.
The best way to do this so it doesn’t take quite as long is to add Boiled Mushrooms or canned to make mushroom pork chops. That way they are already fork tender over your mashed potatoes. 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.
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.
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.
