Pan Fried Pork Chops with Gravy

Pan-Fried Pork Chops with Gravy are easy to make and have creamy mushroom gravy made from scratch and served on top of fluffy rice. This recipe has been updated and improved.

Table of Contents

• Why I Love This Recipe
• Recipe FAQ’s
• Process shots for Pan-Fried Pork Chops with Gravy
• Reader comments
• You may also enjoy

Why I Love This Recipe

This dish is all homemade from scratch with no canned soup. It is easy, delicious, and ready in just 30 minutes.

This recipe for two makes a great lunch, dinner, or an impressive and romantic date night meal.

Recipe FAQ’s

Process shots for Pan-Fried Pork Chops with Gravy

Reader comments

Nancy B. – It worked out just fine. Delicious….as are ALL of your recipes! So far you’re batting 1000 & no disappointments & we’ve eaten a lot of them!!!

Bobbie – You keep hitting it out of the ball park!! This was delicious and oh so easy. I didn’t have fresh mushrooms ☹, so I used canned. I used half and half because that is what I had on hand. Even with these changes, the dish was yummy. I am not a fan of using creamed soups for gravy, so I chose this recipe. I am so glad I did. Thank You.

You may also enjoy

• Pecan Crusted Pork Chops
• Baked Pork Chops and Stuffing
• Smoked Gouda and Bacon-Stuffed Pork Chops
• Pork Chops with Apple Cider Gravy
• Honey Garlic Pork Chops
• Pork Chops and Potatoes

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Pan Fried Pork Chops with Gravy Recipe

Zona House

Pan Fried Pork Chops with Gravy are easy to make and have creamy mushroom gravy made from scratch and served on top of fluffy rice. Ready in 30 minutes!

4.50 from 16 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Pork

Cuisine American

Servings 2

Calories 1011 kcal

Equipment

• 2 Quart Medium Saucepan
• 10.25" cast iron skillet

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 cup uncooked rice
• ▢ 1 Tablespoons Olive Oil
• ▢ salt and pepper
• ▢ 2 thick cut pork chops (1/2 to 1 inch thick)
• ▢ 4 ounces sliced mushrooms
• ▢ 3 Tablespoons butter
• ▢ 2 Tablespoons flour
• ▢ 1 cup beef broth
• ▢ ½ cup heavy cream
• ▢ ½ Tablespoon Worcestershire sauce
• ▢ ½ teaspoon Dijon mustard

Instructions

 

• In a sauce pan, cook the rice according to the package directions.
• At the same time, in a medium sized skillet over medium high heat add the olive oil.
• Salt and pepper the pork chops and add to the pan. Cook on each side for 5 – 8 minutes or until cooked through and golden. Remove and set aside on a plate.
• Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
• To the skillet, add the butter and the flour to skillet and whisk until it turns brown.
• Slowly stir in beef broth and heavy cream.
• Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
• Transfer the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
• Serve over the cooked rice.

Notes

This dish is all homemade from scratch with no canned soup. It is easy, delicious, and ready in just 30 minutes.

Substitutions

• You can use minute rice or regular rice.
• If you don’t have Dijon Mustard, you can substitute it with stone-ground mustard.
• Mushrooms can be fresh or canned.

Storage

• Store leftovers in the fridge for 4-5 days.

Nutrition

Serving: 1Calories: 1011kcalCarbohydrates: 84gProtein: 42gFat: 56gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 202mgSodium: 512mgPotassium: 1132mgFiber: 2gSugar: 3gVitamin A: 1409IUVitamin C: 2mgCalcium: 88mgIron: 2mg

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Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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