Pan Fried Pork Chops with Mushroom Gravy

Pan Fried Pork Chops with Mushroom Gravy

Pan fried pork chops with mushroom gravy is the best comfort food meal for a chilly night. Tender pork smothered with pan gravy never fails to satisfy.

So far this week I have shared recipes for Honey Kissed Crispy Chicken Sandwiches, Three Cheese Macaroni and Cheese and Eggnog cupcakes. All delicious and all equally good for you, well good for your soul anyway.  When trying to decide what recipe to post for today, I thought I might as well keep the healthy comfort food theme going with this recipe.

After all, we’re not supposed to count calories during Christmas, that is what New Year’s resolutions are for. At least that is what I was telling myself as I generously poured the mushroom gravy over these pan fried pork chops.

I toyed with this recipe for pan fried pork chops for a little while before figuring out just how I wanted to cook them.

Pan Fried Pork Chops with Mushroom Gravy

First, I tried bone-in pork chops. I wasn’t too impressed. They took a little longer to cook than I wanted. Next time around, I tried battering and frying boneless pork chops. They were alright, but still a little too thick for what I was looking for.

Finally, I decided to take those same boneless pork chops, hit them with a meat mallet until they were 1/4 of an inch thick, dredge them in seasoned flour and pan fry them. They were exactly the texture and flavor I was looking for, yet I still wanted just a little bit more. So, I decided to make a quick mushroom gravy to go along with them. One bite and I knew I had found my new favorite pan fried pork chop recipe.

If you try this pan fried pork chops recipe, take a quick photo and come share the comfort food love with me on Facebook!

Pan Fried Pork Chops with Mushroom Gravy

Print Recipe
Serves 2 - 4 Prep Time: Cook Time:


  • 4 boneless pork chops
  • 1 egg
  • 1/2 cup all purpose flour
  • 2 teaspoons seasoning salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sliced button mushrooms
  • 1 cup chicken broth
  • 2 tablespoons flour
  • 1/4 cup milk
  • fresh cracked black pepper and kosher salt



Preheat oven to warm setting.


Place pork chops in a resealable plastic bag. Seal bag and hit the pork chops with a meat mallet until 1/4 inch thick.


In one bowl beat egg. In a separate bowl combine flour and seasoning salt.


Remove pork chops from plastic bag, dip in egg and then dredge in flour to coat completely. Transfer to a plate and let set for 15 minutes.


In a skillet heat butter and olive oil over medium heat. Once butter has melted fry pork chops until browned and cooked through. About 3-4 minutes per side. Transfer to a ovenproof dish and place in oven to keep warm.


Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top, stir. Cook for 1 minute. Whisk in broth and milk. Cook until thickened. Season to taste with salt and pepper.


Place cooked pork chops on a serving platter, spoon gravy over the top.






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  • o…..m….g…. these look absolutely mouthwatering and delicious! I have to make this asap! That gravy looks fab – I could eat it for breakfast!

  • I love mushrooms with anything. So good. Especially when made into a gravy or sauce… I’m betting this works equally great with chicken :)

  • I’ll give this one a go, since I love mushrooms too – with everything – well almost! The ittalian kind with garlic – yummie. Well let’s see if I succeed :)

  • Zoe

    I made this a couple nights ago, and it was absolutely wonderful. My husband loved it so much that he requested it again for later this week. :) My chops ended up being about half an inch and I cooked them for about 5.5 minutes. So yummy! Thanks for the recipe!

  • You’re welcome Zoe!

  • This was a wonderful recipe. You can see my post about it on my blog. We used portobella mushrooms and then water in place of the broth (our homemade stuff can gone bad :S) Thank you so much.

  • Thanks Jessica, you’re welcome! I just checked out your blog and it looks like they turned out perfectly. The side dish of sauteed spinach with 4 cloves of garlic sounds simply divine too. :)

  • Songe

    I’ll be attempting this dish tonight and blogging about it. Fingers crossed that it turns out as good as yours looks! and BTW I LOVE your blog! :)

  • Thanks Songe! I hope you enjoy it :)

  • Megan

    Made this for dinner tonight and it was yummo! Loved the super-thin porkchops. I actually used whole wheat flour to coat the chops and you couldn’t even tell the difference. Made it with your Creamy Mashed Potatoes and some spinach.

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  • Deeder

    I made this tonight and it was YuMMy! My chops turned out little under 1/2″ too so it took about 5 min on both sides. Also added 1 whole yellow onion half moon chopped and salted the mushrooms at the end of their cook time so it wouldn’t extract all their moisture making them bitter. My family is gravy crazy so I did a whole can chicken broth with the 1/4 milk then added a tbsp of corn starch pre-mixed with 1/8c. cold wather to thicken it all up…. the po man’s gravy style (make what you need and thicken up after)…. It was Delicious!!!!!

  • BobP

    The pork chops w/mushroom gravy was great! I don’t rate many recipes a 5 but if these don’t deserve a 5 I don’t know what does. Awesome – keep up the good recipes!

  • Shari

    These were SOOOO good!! I didn’t have any “seasoning salt” so I used my 30% less sodium Old Bay’s. I added some sea salt, fresh thyme, a little cumin, and some onion powder. I had to cook about 6 minutes each side…maybe they were thicker than yours…?Heavenly dish. I’m making it again tonight! NOM NOM NOM!

  • edie

    I’ve made the recipe several times and each time it is a hit. It is sooooooooo good.

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