Pork chops in mushroom gravy

Pork chops in mushroom gravy is one of my favorite old-school dishes. I’m not a huge fan of pork chops, but there is something about adding mushroom gravy that makes it divine. As I’m lactose intolerant, I can no longer use the classic can of mushroom soup, so make my own creamy gravy.

It’s quick to pull together and the hour of cooking time gives you plenty of room to boil the potatoes and get the table set.

Pork chops in mushroom gravy

Pork Chops in Mushroom Gravy


  • Olive oil for sauteing
  • Salt for seasoning

The Pork Chops

  • 6-8 thin slice pork chops brined
  • 1 teaspoon Clubhouse Garlic & Onion Seasoning Mix
  • 1 teaspoon Clubhouse Herb & Pepper Mix

The Gravy

  • 1 small onion chopped fine
  • 4 ounces white mushrooms chopped small
  • 2 teaspoons Clubhouse Garlic & Onion Seasoning Mix using 1 teaspoon at a time
  • 2 tablespoons flour
  • 2 cups vegetable stock
  • 2 teaspoons Clubhouse Herb & Pepper Mix
  • 1 teaspoon dry mustard powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon hot smooth dijon mustard
  • 1/2 cup cream room temperature
  • Few dashes worcestershire sauce


The Pork Chops

  • Combine the two seasoning mixes and sprinkle over both sides of the pork chops. Drizzle a large frying pan with olive oil and brown both sides of the chops.
  • Remove from the pan and place in an casserole dish.

The Gravy

  • Drizzle the frying pans you just removed the pork chops from with olive oil and saute the onions until they turn soft.
  • Add the mushrooms and sprinkle with 1 teaspoon of the Garlic and Onion seasoning mix. Saute until the mushrooms are browned and half the size.
  • Add the flour and mix.
  • Deglaze the pan with a bit of the stock. Then add the remaining stock and spices and bring to a light boil.
  • Turn down the temperature to medium and simmer for 5 minutes. Whisking occasionally.
  • Add the cream and simmer an additional 5 minutes, whisking occasionally.
  • Season with salt if needed.
  • Pour the gravy over the top of the chops in the casserole dish.
  • Cover with tinfoil and bake at 350F for 1 hour

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