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.
This recipe for two makes a great lunch, dinner, or impressive and romantic date night meal.
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.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
uncooked rice
Olive Oil
salt and pepper
thick cut pork chops (1/2 to 1 inch thick)
sliced mushrooms
butter
flour
beef broth
heavy cream
Worcestershire sauce
Dijon mustard
Equipment used for this recipe
- sauce pan
- cast iron skillet or medium skillet
How to make Pan Fried Pork Chops with Gravy
Step 1 – In a sauce pan, cook the rice according to the package directions.
Step 2 – At the same time, in a medium sized skillet over medium high heat add the olive oil.
Step 3 – 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.
Step 4 – Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
Step 5 – To the skillet, add the butter and the flour to skillet and whisk until it turns brown.
Step 6 – Slowly stir in beef broth and heavy cream.
Step 7 – Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Step 8 – Transfer the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
Step 9 – Serve over the cooked rice.
Recipe FAQ’s
When a meat thermometer inserted in center reads at least 135-145 degrees F, they are done.
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- Pork Chops and Potatoes
Pan Fried Pork Chops with Gravy
Ingredients
- 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.
Nutrition
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!
Bobbie
Friday 5th of May 2023
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.
Zona
Sunday 7th of May 2023
Hi Bobbie, thank you so much! I'm glad you are enjoying my recipes :)
Nancy Briggs
Tuesday 9th of June 2020
Can I use Minute Rice in this?
Nancy Briggs
Saturday 27th of June 2020
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!!!
Zona
Wednesday 10th of June 2020
Hi Nancy, I think Minute Rice would work fine. Let me know how it turns out for you :)