Herbed Pork Chops in Mushroom Gravy
Herbed pork chops in mushroom gravy are the ultimate comfort food dinner entree. These pan seared, golden brown pork chops bathed in a rich, creamy gravy are a family favorite you’ll want to make again and again!
I stock up on pork chops when they go on sale and keep them handy in my freezer.
They’re an easy to prepare meat and can be used in so many different ways- from the stove top, to the slow cooker, and even the instant pot pressure cooker.
Even with all that variety, these herbed pork chops in mushroom gravy are one of our all time favorites.
The pork gets sauteed in butter, then baked, before being served smothered in a creamy mushroom gravy that comes together in the same skillet.
The result is a melt in your mouth, tender, juicy chop recipe that gives you all the down home favorite of southern comfort food.
Serve them with some creamy mashed potatoes so you can be sure to savor every single drop of gravy, too!
Ingredients
To make these you’ll need:
- Pork Chops– 3-4 thick cut pork chops or 6-8 thin cut, boneless chops.
- Butter– Either salted or unsalted. You’ll need 4 tablespoons.
- Garlic– Fresh garlic minced or pressed.
- Milk– Whole milk will give you the richest result.
- Mushrooms– Cleaned and sliced.
- Seasonings– Oregano, thyme, salt, and pepper.
How to Make
These pork chops in mushroom gravy are so easy to make!
Start by preheating the oven to 350°.
While the oven comes to temperature combine butter, garlic, mushrooms, salt, pepper, oregano and thyme in a large, oven safe skillet over medium high heat.
Once butter has melted, sear pork chops for 1-2 minutes per side or until each side is golden brown.
When both sides of the pork chops are a golden brown, put the skillet with the pork chops, mushrooms, and seasoning in the preheated oven and bake for 35 minutes or until centers are no longer pink.
Once the centers are no longer pink, take the skillet out of the oven.
Take the pork chops out of the skillet and set them aside, leaving the liquids and mushrooms in the skillet.
Whisk flour and milk into the skillet with the remaining liquids after removing the pork chops until all lumps are removed.
Turn the heat on to medium and bring the milk mixture to a simmer.
Let it simmer for 3-4 minutes.
Spoon over the top of pork chops.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in the oven until warmed through and the gravy loosens up again.
Give everything a good stir and enjoy again.
Tips and Tricks
- I recommend using fresh herbs for the best flavor, but dried ones can easily be substituted for convenience. If using dried oregano and thyme, only use 1 teaspoon of each. Also be sure to still add them at the beginning, as instructed, since this gives them the proper thyme to rehydrate and release the perfect amount of flavor into the dish.
- You may need to adjust the cook time depending on the thickness of your pork chops. Pork chops are done when they reach an internal temperature of 145°. Thinner, boneless chops will need less time than thicker bone in chops.
- Don’t touch the pork chops while they are searing. Moving them will prevent the pork from developing the flavorful exterior crust. They are ready to flip when the meat pulls away from the skillet easily. If it sticks, it’s too early.
- Adjust the seasoning to suit your tastes.
Other Pork Chop Recipes
These pork chops in mushroom gravy are a delicious, southern comfort style meal you’ll love.
Make them today and enjoy!
Looking for other pork chop recipes?
Try these:
- Pork Marsala
- Pork Chop & Peaches Skillet
- Smoked Pork Chops
- French Onion Pork Chops
- Pork Chops With Apple Chutney
- Smothered Pork Chops
- Ranch Pork Chop Sheet Pan Dinner
If you’ve tried these HERBED PORK CHOPS IN MUSHROOM GRAVY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Herbed Pork Chops In Mushroom Gravy
Ingredients
- 3-4 thick cut boneless pork chops or 6-8 thin cut, boneless pork chops
- ½ stick butter
- 3 tsp minced garlic
- ¼ cup all purpose flour or cornstarch
- 1 1/2 cups milk
- 1 cup sliced mushrooms washed
- 1 tbsp fresh oregano can substitute 1 tsp dried
- 1 tbsp fresh thyme can substitute 1 tsp dried
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.½ stick butter, 3 tsp minced garlic, 1 cup sliced mushrooms, 1 tbsp fresh oregano, salt & pepper, 1 tbsp fresh thyme
- Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.3-4 thick cut boneless pork chops
- Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
- Remove skillet from oven and remove your pork chops and sit them aside to rest.
- Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.¼ cup all purpose flour, 1 1/2 cups milk
- Serve over the top of pork chops.
Notes
- I recommend using fresh herbs for the best flavor, but dried ones can easily be substituted for convenience. If using dried oregano and thyme, only use 1 teaspoon of each. Also be sure to still add them at the beginning, as instructed, since this gives them the proper thyme to rehydrate and release the perfect amount of flavor into the dish.
- You may need to adjust the cook time depending on the thickness of your pork chops. Pork chops are done when they reach an internal temperature of 145°. Thinner, boneless chops will need less time than thicker bone in chops.
- Don't touch the pork chops while they are searing. Moving them will prevent the pork from developing the flavorful exterior crust. They are ready to flip when the meat pulls away from the skillet easily. If it sticks, it's too early.
- Adjust the seasoning to suit your tastes.
Nutrition
