Pan-Fried Pork Chops With Creamy Mushroom Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 pork chops (1-inch thick, bone-in or boneless; about 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided
• 1 1/2 tsp coarsely ground black pepper, divided (plus more to taste)
• 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme leaves)
• 1/3 cup all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream

Do This

• 1. Pat chops dry; season with 1 tsp salt, 1 tsp pepper, and thyme.
• 2. Dredge in flour; shake off excess (save remaining flour).
• 3. Sear in oil + 1 tbsp butter over medium-high, 3–4 minutes per side.
• 4. Reduce heat to medium; cook to 140°F internal, 2–5 minutes more. Rest 5 minutes (carryover to 145°F).
• 5. Sauté mushrooms + onion in the same pan with 2 tbsp butter, 6–8 minutes; add garlic 30 seconds.
• 6. Sprinkle in 2 tbsp reserved flour; cook 1 minute. Whisk in broth; simmer until thick, 3–4 minutes.
• 7. Stir in cream; simmer 2 minutes. Season with remaining salt/pepper; return chops and spoon gravy on top.

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Why You’ll Love This Recipe

• Big flavor, simple method: One skillet and straightforward steps, but it tastes like a steakhouse dinner.
• Perfectly cozy gravy: Creamy mushrooms and sweet onions with thyme and plenty of black pepper.
• Juicy pork chops: A quick sear plus a temperature check keeps them tender, not dry.
• Great for weeknights or guests: Ready in about 35 minutes, and it looks impressive on the plate.

Grocery List

• Produce: 8 oz cremini mushrooms, 1 medium yellow onion, 2 garlic cloves, fresh thyme (optional)
• Dairy: unsalted butter, heavy cream
• Pantry: pork chops, all-purpose flour, olive oil, low-sodium chicken broth, kosher salt, coarsely ground black pepper

Full Ingredients

For the pork chops

• Pork chops: 4 chops, 1-inch thick (bone-in or boneless; about 2 to 2 1/2 lb total)
• Kosher salt: 1 1/2 tsp, divided
• Coarsely ground black pepper: 1 1/2 tsp, divided (plus more to taste)
• Thyme: 1/2 tsp dried thyme or 1 1/2 tsp fresh thyme leaves
• All-purpose flour: 1/3 cup (you will use about 1/4 cup for dredging and 2 tbsp to thicken the gravy)
• Olive oil: 2 tbsp

For the creamy mushroom and onion gravy

• Unsalted butter: 3 tbsp, divided
• Cremini mushrooms: 8 oz, sliced (about 3 cups loosely packed)
• Yellow onion: 1 medium (about 8 oz), thinly sliced
• Garlic: 2 cloves, minced
• Low-sodium chicken broth: 1 1/4 cups
• Heavy cream: 1/2 cup

Optional for serving

• Mashed potatoes, buttered egg noodles, or rice
• Chopped fresh parsley or extra thyme leaves

Step-by-Step Instructions

Step 1: Prep the pork chops and season

Set a wire rack over a plate (optional, but helpful). Pat the pork chops very dry with paper towels on both sides. This helps you get a better sear.

Season both sides evenly with 1 tsp kosher salt, 1 tsp coarsely ground black pepper, and thyme.

Step 2: Dredge lightly in flour

Place 1/3 cup all-purpose flour in a shallow bowl. Dredge each chop lightly, coating both sides, then shake off the excess.

Important: Reserve any remaining flour in the bowl. You will use 2 tbsp of it later to thicken the gravy.

Step 3: Sear the pork chops

Heat a large, heavy skillet (cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and 1 tbsp butter. When the butter is melted and the oil looks shimmering, carefully lay in the pork chops.

Sear without moving them for 3 to 4 minutes on the first side, until deeply browned. Flip and sear the second side for 3 to 4 minutes.

Step 4: Finish cooking to temperature, then rest

Reduce heat to medium. Continue cooking, flipping once if needed, until an instant-read thermometer inserted into the thickest part reads 140°F, about 2 to 5 minutes more depending on thickness.

Transfer chops to a plate and rest for 5 minutes. The temperature should rise to the safe serving temperature of 145°F during the rest.

Step 5: Sauté the mushrooms and onions

Keep the skillet on medium heat. Add 2 tbsp butter. Add the sliced mushrooms and sliced onion, scraping up any browned bits on the bottom as they release moisture.

Cook, stirring occasionally, until the mushrooms are browned and the onions are soft and golden, 6 to 8 minutes.

Add the minced garlic and cook just until fragrant, 30 seconds.

Step 6: Build the gravy and thicken

Sprinkle 2 tbsp of the reserved flour over the mushrooms and onions. Stir constantly for 1 minute to cook off the raw flour taste.

Slowly pour in 1 1/4 cups chicken broth while whisking or stirring vigorously to prevent lumps. Bring to a gentle simmer and cook until thickened, 3 to 4 minutes, stirring often and scraping the pan bottom to incorporate the flavorful browned bits.

Step 7: Make it creamy, season, and serve

Stir in 1/2 cup heavy cream and simmer gently (do not boil hard) until the gravy is silky and slightly thicker, 2 minutes.

Taste and season with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper, plus additional pepper if you like it bold.

Return the pork chops to the skillet along with any juices on the plate. Spoon gravy over the chops and warm for 2 minutes. Serve hot with extra mushroom-onion gravy on top.

Pro Tips

• Use a thermometer for juicy chops: Pull at 140°F and rest to 145°F. Overcooking is the main reason pork chops turn dry.
• Don’t rush the sear: A properly preheated pan and dry meat create that deep, savory browning that flavors the gravy.
• Control gravy thickness: If it gets too thick, whisk in 1–3 tbsp extra broth. If it’s too thin, simmer 1–2 minutes longer.
• Keep the simmer gentle after adding cream: A hard boil can make the sauce look slightly grainy.
• Love black pepper? Grind it fresh and add a final pinch right before serving for extra aroma.

Variations

• Extra-herby: Add 1 tsp chopped fresh rosemary or 1/2 tsp rubbed sage along with the thyme.
• Rich and tangy: Stir in 1 tsp Dijon mustard when you add the cream.
• Make it lighter: Swap heavy cream for 1/2 cup half-and-half (simmer gently and expect a slightly thinner gravy).

Storage & Make-Ahead

Store leftover pork chops with gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat until the gravy is hot and the pork reaches 165°F, about 8 to 12 minutes. Add a splash of broth (about 1–2 tbsp) if the gravy thickens too much in the fridge.

Make-ahead tip: You can slice the mushrooms and onions up to 24 hours ahead and refrigerate them separately in airtight containers. For best texture, cook the chops fresh.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 38 g protein, 12 g carbohydrates, 34 g fat, 10 g saturated fat, 1 g fiber, 650 mg sodium.