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Pork is an easy meat for weeknight cooking, especially pork chops. And pork pairs well with so many different seasonings and sauces, making it super versatile and never boring. Is there anything better than pork chops and gravy? We love mushroom gravy in this house, and it goes perfectly with a juicy pork chop. As a bonus, this recipe only uses one pan, which makes for easy clean up. We sometimes make a little extra gravy, because everyone wants to add extra to their plate for scooping and dipping.

Scratch made gravy is the best, and isn’t difficult to do. An earthy, thyme-infused mushroom gravy is the star in this classic main dish. Made with butter, mushrooms and beef stock, this rich sauce feels indulgent, especially when paired with seasoned pork chops. We like to serve these chops with our favorite vegetables and a big bowl of mashed potatoes for the perfect Sunday night dinner, or for a weeknight supper that will pep up a slow week. One bite of this delicious gravy and you’ll want to add it to every meal!

Serves 4

40 minutes

Rated 4.6 out of 5
Rated by 5 reviewers
  • 4 bone-in pork chops
  • 4 tablespoons unsalted butter
  • 1 pound mushrooms, sliced
  • 1-1/2 cups beef stock
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, diced
  • 2 tablespoons half and half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, divided; 1/4 teaspoon for pork chops, 1/4 teaspoon for gravy
  • 1/2 teaspoon black pepper, divided; 1/4 teaspoon for pork chops, 1/4 teaspoon for gravy
  1. Season pork chops with salt and pepper. Add 1 tablespoon butter to large skillet and brown pork chops over medium high heat, 2-3 minutes per side. Remove from pan.
  2. Melt remaining butter in pan and sauté mushrooms and onions until soft, about 5 minutes. Add thyme and remaining salt and pepper.
  3. Add flour and cook until absorbed, about 2-3 minutes.
  4. Pour in beef stock and half and half. Stir to combine. Simmer until sauce begins to thicken, about 2-3 minutes.
  5. Return pork chops to pan and cook uncovered 20 minutes or until sauce reduces by half. Cover and cook an additional 10 minutes or until pork chops register internal temperature of 145°F.

Recipe adapted from Laughing Spatula

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