Pork Chops & Mushroom Gravy

Pork & Mushroom Gravy | EatSimpleFood.com-35 Print

Pork Chops & Mushroom Gravy

This pork chop recipe reminds me of something my grandma would make.  Boneless or bone in “Chops” retain a lot more moisture & flavor when you brine them in a salt solution for 30 minutes to 4 hours prior to cooking.  See the tip at the bottom of the page if you want to give brining a go before cooking.  Pork chops cook fast and are easy to overcook.

  • Author: beckie
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 minutes
  • Yield: 4
  • Category: Main Dish / Dinner
  • Method: Stovetop / Oven
  • Cuisine: International



  • 4 bone in pork chops
  • salt to taste
  • black pepper to taste
  • 1 Tbsp rosemary, chopped as garnish


  • 1/4 cup unsalted butter
  • 16 oz mushrooms, sliced
  • 1/4 cup all purpose flour
  • 1 quart beef broth
  • 3 large thyme sprigs
  • salt to taste
  • black pepper to taste


  • Preheat oven to 375F.
  • For the gravy: Bring a large pan to medium high heat and melt the butter. Add mushrooms, reduce heat to medium, and simmer uncovered ~ 15-20 minutes or until all liquid has evaporated.
  • Reduce heat and stir in the flour and cook ~ 5 minutes uncovered, watching carefully so it doesn’t burn. Slowly whisk into pan 1 cup of broth at a time to incorporate with the flour mixture. Add thyme and bring to a boil. Reduce heat to a simmer and cook uncovered until thickened ~ 25-30 minutes stirring often.  Add salt to taste.
  • For the pork: Pat the chops dry and salt and pepper.  Don’t be shy with the salt.
  • Heat a large oven safe pan to high heat and sear pork chops on each side ~ 2-3 minutes or until you have a nice color on the sear.
  • Immediately transfer the pork to the oven in the original pan.  If the pan doesn’t fit, throw them on a heated baking sheet.  Bake ~ 5-7 minutes depending on the thickness of the chops or until internal temperature of the pork near the bone or in the thickest part reaches 145F.  Let rest 5 minutes on a plate.
  • Remove thyme stems from gravy, plate pork, and spoon over gravy. Top with rosemary garnish.  Happy Eating! Beckie



  • To make a quick basic brine: Bring 3 cups water to a boil and stir in 1/3 cup table salt.  Remove from heat and add 3 cups of ice to bring the temperature of the brine down.  You can not put meat in a brine until it is at least room temperature or colder. Place pork chops in a ziplock bag and pour the cool brine over the top.  Place filled ziplock bag onto a large platter in case the bag leaks.  Brine 30 minutes to 4 hours.  Pat dry and begin the recipe above, but skip salting the pork because the brine took it’s place.
  • Line your baking sheet with aluminum foil if you want to have an easier time cleaning the pan.


Things In My Kitchen:

Stainless Steel Whisk Set – 8″, 10″ & 12″ set of three for ~$10.  Perfect for whiskin’ gravy.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Comfort Food, Pork, Pork Chops, Gravy, Mushroom Gravy, Mushrooms

Rating: 5

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Pork Chops & Mushroom Gravy

2 Replies

Elaine Worzala

Looks delicious! Hope you are well. Let’s connect soon. Love. E.

Rating: 5

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