Pan Fried Pork Loin Chops in Mushroom Gravy.

There’s something incredibly comforting about a home-cooked meal that’s both simple and satisfying. These pan-fried pork loin chops smothered in creamy mushroom gravy epitomize comfort food. The juicy, caramelized boneless pork chops pair perfectly with the rich, savory sauce made from fresh mushrooms and canned cream of mushroom soup. Whether cooking for a weeknight dinner or hosting a casual gathering, this dish will impress with its deep flavors and minimal effort.

This recipe was born out of necessity during a busy week when I needed something quick yet hearty for my family. I wanted a meal that felt special without requiring hours in the kitchen. Using pantry staples like canned soup and fresh mushrooms, I created this easy pork chop recipe that has since become a family favorite. It proves you don’t need complicated techniques or exotic ingredients to make a memorable meal.

If you want to make a homemade mushroom gravy that’s more from scratch than this busy mom recipe, my shiitake and king oyster mushroom gravy with sour cream is an indulgent treat you won’t want to try at least once!

Why You’ll Love This Easy Pork Chop Recipe

Quick and Easy: This pork chop recipe requires only a handful of ingredients and minimal prep time, making it perfect for busy weeknights. The easy mushroom gravy recipe can will soon be a family favorite.

Rich and Flavorful: Combining caramelized pork chops and creamy mushroom gravy creates a dish bursting with savory goodness.

Versatile: Serve these saucy pork chops with mashed potatoes, rice, or roasted vegetables for a complete meal that the whole family will love.

The History of Mushroom Gravy

Mushroom gravy has its roots in European cuisine, where mushrooms have long been prized for their earthy flavor and versatility. In North America, mushroom gravy became a comforting addition to meats like pork chops and steaks, especially in regions like Canada, where hearty, home-cooked meals are a staple.

Using canned mushroom soup as a base became a mid-20th-century innovation, making it easier for home cooks to create rich, flavorful gravies without complex techniques. Today, this dish remains a beloved classic, offering a taste of nostalgia with every bite.

How to Make The Pan-Fried Pork Chops in a Mushroom Gravy

Start by heating a large skillet or cast iron skillet over medium-high heat. Add a tablespoon (more if needed) of olive oil to the pan to prevent sticking. Place the pork loin chops in the hot skillet and allow them to sear undisturbed for 3-4 minutes on each side or until they develop a golden brown crust. Your cooking time will depend on two factors: the thickness of the pork chops and how hot your frying pan is. This step is crucial for locking in the juices and creating those delicious brown bits at the bottom of the pan, enhancing the gravy flavor.

Remove the cooked pork chops from the pan and keep warm on your warming burner or in the oven set to 170 degrees Fahrenheit.

Once the pork chops are cooked through (an instant-read thermometer should read 145°F for the internal temperature), transfer them to a warm oven or warming burner to rest. In the same skillet, add sliced button mushrooms and sauté them in the drippings until they’re tender and golden.

Scrape up any browned bits (known as fond) from the bottom of the pan to add all that savory flavor. Next, stir in a can of cream of mushroom soup, thinning the moisture from the mushrooms into a creamy mushroom sauce. Add a splish of water, broth, or cream to reach your desired consistency if the gravy seems too thick.

Put the pork chops back into the skillet, coating them in the gravy. Let everything heat through for a couple of minutes before serving. This ensures the pork absorbs the flavors of the creamy mushroom sauce, making every bite irresistible.

Ingredients:

Pork Loin Chops: We used pork loin chops because they stay moist and don’t have much fat content compared to budget chops. Thin chops like fast fry take less time to caramelize and often dry out too much.

Mushrooms: I prefer to use whole-button mushrooms and slice them as they are fresher than prepackaged sliced mushrooms. However, you can use prepackaged to cut down on prep time. White or cremini mushrooms work best in this recipe.

Canned Mushroom Soup: Straight-up Campbell’s canned cream of mushroom soup was used in this recipe. The salt from the soup adds to the flavor of the pork dish without being overly salty. It also blends perfectly with the moisture from the sauteed mushrooms, making a great light brown gravy.

Neutral Oil: This recipe was made with olive oil, but any cooking oil will work to keep your chops from sticking.

Substitutions and Add-Ins For The Mushroom Gravy Chops

Pork Loin Chops: Substitute with fast-fry or boneless bone-in pork chops, adjusting the cooking time as needed.

Mushrooms: For a more complex flavor, swap button mushrooms for cremini, portobello, or even a mix of wild mushrooms.

Cream of Mushroom Soup: Use golden mushroom soup for a slightly different taste profile.

Add-Ins: Stir in a splash of cream or a sprinkle of fresh thyme for extra richness and aroma. Alternatively add in some fresh garlic when searing the pork for a creamy garlic mushroom sauce.

Expert Tips, Serving, and Storing Suggestions For The Pork Chops

Don’t Overcrowd the Pan: Cook the pork chops in batches to develop a golden brown crust if necessary.

Use a Meat Thermometer: To avoid overcooking, check the pork’s internal temperature to be sure it reaches 145°F.

Scrape the Pan: Deglaze the skillet thoroughly when sautéing the mushrooms to capture all the flavorful brown bits.

This great recipe pairs beautifully with creamy mashed vegetables, steamed green beans, or roasted Brussels sprouts. Spoon extra gravy over the side dishes next time for a truly indulgent part of an easy weeknight dinner.

Leftover chops can be stored in a sealed, airtight container in the refrigerator for up to 3-4 days. To freeze, place the pork chops and gravy in a freezer-safe container for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce if needed.

We hope you enjoy this easy pork chop recipe as much as we do! Please rate and comment below to let us know how it turned out. Happy cooking!