Pork Cutlets in Mushroom Gravy is a comforting, rich dish that brings together tender, pan-fried pork cutlets and a savory mushroom gravy. The combination of juicy pork and creamy, earthy mushrooms creates a meal that is both satisfying and indulgent. This dish is perfect for a family dinner, a special occasion, or any time you want to enjoy a comforting, flavorful meal without too much fuss.
The pork cutlets are the star of the dish, and they cook quickly, making this meal ideal for busy weeknights. After lightly seasoning and pan-frying the cutlets, they develop a golden, crispy exterior while remaining juicy on the inside. The cutlets are then smothered in a rich, savory mushroom gravy that’s made with fresh mushrooms, onions, garlic, and a splash of white wine or broth. The mushrooms add an earthy, umami flavor to the gravy, while the creaminess of the sauce balances the richness of the pork.
The mushroom gravy is what makes this dish truly special. It’s easy to make and can be prepared in the same pan used to cook the pork, allowing the flavors to build as the pork releases its juices. The gravy is thickened with a bit of flour or cornstarch, and seasoned with herbs like thyme, rosemary, or parsley for added flavor. The result is a smooth, velvety sauce that coats the pork cutlets perfectly, creating a satisfying and indulgent dish.
Pork Cutlets in Mushroom Gravy is highly versatile and can be served with a variety of sides. Pair it with mashed potatoes, rice, or roasted vegetables to soak up the rich gravy. You can also serve it with a side of sautéed greens or a crisp salad for a refreshing contrast to the creamy sauce.
This dish is a great way to elevate simple pork cutlets into a flavorful, hearty meal. Whether you’re preparing it for a cozy dinner or serving it to guests, Pork Cutlets in Mushroom Gravy is a dish that will be enjoyed by everyone at the table.
Ingredients
- Cutlets
- 1 can mushroom soup or 2 cans if desired
- eggs
- flour
- salt
- Pepper
Instructions
- Place flour in a pie plate or bowl and add salt and pepper. Mix well.
- In a separate dish, beat the egg.
- Dip each cutlet into the egg, then roll it in the flour mixture.
- Preheat a skillet to 350°F and brown the cutlets on both sides.
- After browning, place the cutlets into a baking pan.
- Once all the cutlets are browned and in the pan, pour mushroom soup over the top.
- Bake the cutlets at 425°F. The longer they cook, the softer they become.
This recipe is amazing! I used fresh mushrooms instead of the soup, and my family loved it!
I replace the mushroom soup with chicken soup and it was fire! 10/10 recommend!
Wow, chicken soup sounds like a creative twist! I’ll have to try that next time.
I don’t understand how people think this is great. It was too dry for me. Need more gravy.
WOW, this dish is so good. I didn’t think I’d like it but I was wrong! Soggy breading?
Soggy breading? I think it’s just the gravy that makes it soft! But it tastes amazing, right? 😋
Yummy! Makes me feel like home. My grandma used to make this.
Sally Ann, you’ve changed my life! This dish is so good and easy to make!
Not a fan. It was way too salty for my taste. I guess I’ll stick with my usual recipe.
Why not use fresh mushrooms instead of that canned soup? Would taste better, I bet.
I totally agree! Fresh mushrooms would make a huge difference in flavor. Canned just can’t compete!
My husband declared this the best dinner ever! I am now the queen of pork cutlets.
5/5 comfort food. I don’t even measure salt/pepper and it forgives you. The sauce thickened nicely in the oven too.
Mmmm, comfort food at its best! Made this for my family and they loved it. 🙌
Sounds delicious! Comfort food really brings everyone together. What sides did you serve with it?
I don’t wanna use that canned stuff, what about fresh mushrooms? 🤔
I’m skeptical about baking pork cutlets in soup. Like… won’t it go soggy? Mine did, but in a comforting way. If you like tender pork, this is the move.
Mine was kinda bland and got watery 😕 I followed it, but I think 425°F too long? Next time I’ll use thicker soup or bake shorter.
I get the “soggy” fear, but honestly the browning first helps a lot. The soup mostly braises/keeps them tender instead of turning them to mush for me.
Deff gonna try this! Hope it turns out like in the plate! 😂
OMG, this is amazing. I’m gonna make it every week! 😍
Too simple, I could’ve thought of this myself, but it worked I guess.
I followed it pretty much exactly, but I swear my cutlets got soft way faster than the note says. Still tasty though—just softer.
Huh, mine got soft too when I did it “exactly.” I think my cutlets were thinner and just couldn’t handle the bake time. Next time I’ll probably pour the gravy partway through instead of right away.
Good to know—mine usually stay a bit firmer if I let them brown longer first. But yeah, 425°F + extra time can turn them soft fast. Did you bake covered or uncovered?
This is the same as that recipe my mom made back in 86! Love it!
I don’t know about all this mushroom soup. I mean, real chefs use fresh ingredients, right? Not from a can!
Perfect for weekday dinners! Would definitely make again!
Does that soup really make a difference? I usually make my own sauce. Seems healthier!
I totally agree! This is such an easy recipe. My kids loved it!
I can’t cook to save my life but this was simple enough. What is a cutlet anyway?
Super simple to follow. Even I could do it! 😄
I don’t know, the mushrooms were kinda weird. Shouldn’t it be more flavorful? I expected better.
I thought the mushrooms added a nice creaminess! Maybe yours were overcooked? Try adjusting the time!
Dude, mushroom soup is kinda bland. You could add some spices to really kick it up a notch!
I am not sure if I did it right. My cutlets were tough. Guess I cooked too long…
It was okay but not what I expected, I wanted more seasoning. Maybe add onion next time?
I totally get you! A bit more seasoning and some onion would add a nice flavor boost. Definitely trying that next time!
Delicious! I added some garlic and it changed my life!!! Can’t believe a can of soup can taste this good.
Why does everyone love this? It’s like, just flour and eggs? Boring! 😒
This was so easy to make! My family absolutely loved it. I’m definitely keeping this recipe!
Mushrooms not for me, greasy mess. 1 star.
Yummy cutlets! I used chicken instead by mistake, lol. Still good!
Really? Just soup on top? I don’t know if that’ll work…
I made this with boneless pork chops and it turned out super comforting. The mushroom soup gravy vibe is spot on, and the baking time really does make them tender.
Do u really bake it? I just fried the cutlets and it was fine. Seems too much work.
This was a real hit with my family! Super tasty and easy to make. Thanks, Sally!
So easy and quick to make! I love that I could toss it in the oven and relax. 4 stars!
I tried this recipe, and it was a hit! My kids ate it all, and I didn’t have to beg them. Super easy too!
I’m skeptical about the temps—350°F to brown sounds low to me. I bumped the browning heat a bit and it came out better.
Not bad, but 1 can of soup felt too little for multiple cutlets. Also the “pile plate” step was messy—be ready with paper towels. Flavor saved it.
OMG, my kids love this! I doubled the mushroom soup and added some garlic. Yum!
I can’t eat pork. Can I substitute chicken instead?
Sure, chicken would work fine! Just make sure to adjust the cooking time since chicken needs to be fully cooked. Enjoy!
Easy weeknight recipe, I had everything on hand. I used 1 can of soup and it was still plenty—couldn’t complain.
Not bad at all, but 425°F seems kinda hot for already-browned cutlets. Mine got a little dry before the “softer” part happened—next time I’ll lower the temp or shorten the bake.
Totally agree—425°F can dry things out fast, especially if the cutlets are already browned. I usually drop it a bit and keep an eye on them so they stay juicy. Your call to shorten the bake is spot on.
Just okay. The cutlets came out kinda dry. Maybe I cooked them too long?
Maybe try cooking them for less time next time? I’ve had the same issue before!
I don’t know, but I thought they were supposed to be moist? Sounds weird!
It tasted ok, but my cutlets were kinda dry. Maybe I cooked them too long? 🤷♂️
I found it a bit bland, might add some garlic next time.
Bland? Really? I thought the gravy was flavorful enough.
Garlic sounds like a great idea! I usually add it to everything.
I ain’t got no mushroom soup. What can I use instead?
So easy and quick! I used chicken instead of pork. Highly recommend this for busy nights!
we had this for dinner last night and everyone cleaned their plates!! 🙂
I thought it would be bland but added garlic powder, and wow! It’s delish!
Really? I thought it would be boring too but didn’t try adding stuff. Might give it a try but mushroom soup kinda scares me…
Garlic powder makes everything better! I’m glad you enjoyed it. I’ll have to try that next time!
I don’t know, it was just kinda bland. I expected more flavor from the mushroom soup and cutlets. Maybe add some garlic next time?
Yummy! The gravy had this really nice texture. I used fresh mushrooms instead and it made it even better!
Mushroom gravy is da best! Who else loves it? I added garlic salt too! 🤤
What’s up with the soup? I just can’t get behind that. Cooking from scratch is the way to go people!
Why do y’all put soup on everything? Just fry the cutlets right! Not mushy!
I tried it and it didn’t look like the pic. I must be doing something wrong. Can anyone help me?
Simple and tasty! I added some garlic for extra flavor. Yum!
Yummy! The bake time was perfect! Soft and juicy! A family favorite now.
Yummy!!! The flavors are perfect. I’ll be making this again for sure! ⭐️⭐️⭐️⭐️⭐️
Can I use chicken instead of pork? I don’t eat pork. Just wondering, might try this!
This dish was amazing! The gravy really made it special. 5 stars!
Lol, the browning is too much work. I just threw everything in together. 🙂
Too much work for me. I need simpler recipes, like just fryin it!
My picky eater actually asked for seconds. Used 2 cans because we like it saucy. Also browned the cutlets longer and it helped texture a lot.
I don’t know about this. Is there a reason to use cans? Fresh mushrooms are better.
This was amazing! The mushroom gravy added such great flavor! Will definitely make it again!
The recipe is too vague. What are the cooking times? And is it really ‘cutlets’ im supposed to use?
Yummy! Must try this with some garlic bread next time. 🍞😊
Garlic bread sounds great! I’m definitely trying that next time! 🍞🍴
Took a while to cook, but worth it! Very comforting meal for winter.
I agree! It’s super cozy for these cold nights. Plus, who doesn’t love mushroom gravy?
Not a fan. The mushroom soup was too overpowering for my taste, made it kinda icky. 2/5
Easier than I thought! I might have put too much pepper tho. Simple and quick recipe.
I think I messed up the baking time. It came out dry.
Don’t worry, it happens to the best of us! Just adjust the time next time, and it’ll be perfect!
Pork cutlet was fine, but gravy was kinda bland. Maybe I’ll try some spices next time?
I always add garlic and thyme to mine. It makes such a difference! You won’t regret it!
This dish was super tasty! The kids loved it and I stayed true to the recipe. Will make again for sure!
Whole family loved it. My husband said it tasted like something from an old-school diner. I’ll definitely make again.
Yes!! “Old-school diner” is exactly what I hope for with mushroom gravy. 🥰 Glad your whole family loved it—this one’s a keeper.
I made something similar but my gravy turned out kinda thick and gloppy 😅 Next time I’ll follow your bake timing idea—“the longer the softer” makes sense.
Tried this for dinner last night! My family loved it. Super easy and delish! 😍
Glad to hear it was a hit! I’ve been looking for quick dinner ideas, I’ll definitely give this a try! 😋
Looks easy but does it really taste that good? I’ve got my doubts about mushroom soup being the star ingredient.
Honestly, this is basically schnitzel vibes with canned gravy. Not fancy, but I can’t complain when it tastes like dinner should taste. 😅
Yum!
Yum indeed! The mushroom gravy combo is hard to beat 😋
Made this tonight and it was super comforting. The mushroom gravy smell is unreal. I only used one can and added a splash of milk to stretch it—worked great.
I made it but forgot the eggs! It still turned out okay, but I bet it would be better with them.
This was super easy to make! My kids loved it! 🍽️
This was a hit at dinner! My kids loved it.
Not sure how you make this work. My kids won’t eat mushrooms. Seems like a gamble.
I’m so glad to hear that! Kids can be picky eaters, so it’s great to find something they enjoy.
Made this tonight—super comforting. The mushroom gravy vibe is spot on, and the cutlets stayed nice and tender after the bake.
Glad you nailed it! The tender cutlets + that gravy vibe is exactly why I love this one. Do you use 1 can or 2?
We tried it but my cutlets got kinda dry after 425 for too long… I think next time I’ll bake shorter. Also I didn’t have mushroom soup so I used cream of mushroom—still worked though.
I didn’t have mushroom soup, so I used chicken broth instead. It was still good, but not quite the same. 3.
I had no mushroom soup so just used cream of chicken. Still turned out good, I think. Just saying!
That’s great to hear! Cream of chicken is a nice substitute, and it might even add a unique flavor. Glad it worked out for you!
Umm, I don’t know about that. How can it be called mushroom gravy if there’s no mushroom soup? Seems kinda off to me.
Could use more directions, like how long to bake. I guessed about 25 minutes and they were okay. Taste is still solid, but timing would help a lot.
Yeah, I agree—this recipe kind of hand-waves the most important part. I did ~20-25 min at 425°F too and they were fine, but I’d love a clearer “until X” instruction (like internal temp).
The directions are kinda vague (how long to bake?). Mine turned out a little dry, but the flavor was good so I’d try again with a timer.
Easy recipe but I don’t know if pork cutlets are my thing.
ONE STAR! Too mushy for my liking!
Not bad, but the flour-egg coating slid off some pieces. Next time I’ll pat the cutlets dry before dipping.
Simple, hearty, and the mushroom gravy tastes way better than I expected. I added a bit of garlic powder to the flour and wow.
I’m glad it turned out great! 😄 Garlic powder in the flour is such a good idea—makes the crust way more flavorful. I usually add a pinch of onion powder too.
I followed it pretty closely and mine got soft in a way I didn’t love. Next time I’ll brown less and bake shorter. Still tastes good, just not the texture I wanted.
Maybe your cutlets were too thin? If they weren’t breaded/heated enough before the soup, they’ll go soft. I’d also try browning a bit more *quickly* instead of longer, and use less soup.
Ugh I get that—mushy texture happens fast. I think baking at 425 too long is the main culprit, especially once the soup soaks in. Next time maybe warm the soup first and just bake till heated through?
Quick and budget-friendly. I didn’t have mushroom soup so I used cream of chicken and it still tasted okay. My picky husband ate two cutlets, so yeah 😄
Easy recipe, but “the longer they cook, the softer they become” is kinda vague. I overcooked mine and the breading got mushy. Otherwise flavor was good.
Made this last night—super easy and the mushroom gravy flavor is comforting. I used 2 cans like the recipe says and it turned out great. The cutlets stayed juicy even after baking a bit longer.
Not gonna lie, the temperatures confused me a bit (350°F then 425°F). Still turned out tender though. Next time I’ll bake a little shorter to avoid them getting too soft.
The instructions are kinda vague about timing. I baked until I couldn’t stand smelling it anymore 😅—turned out tender though. I wish it said how long “longer” is.
350°F to brown and then 425°F to bake felt a little weird, but it worked. I added some garlic powder to the flour and it tasted more “from scratch.” Would do again.
Interesting. I usually just bake from the start and skip the higher temp thing. Also, “longer cook = softer” is kinda obvious, lol—did yours get soggy at all?
Totally agree—mixing 350 then 425 sounds odd at first, but browning first really helps. Love the garlic powder idea too! 😄
This was surprisingly good! My kids loved it and asked for seconds. Definitely a keeper!
This is one of those recipes that feels like cheating (in a good way). I used two cans like you said and it made enough sauce for rice. My kids actually ate pork!
Yes!! “Cheating” in the best way—love it. And two cans is totally the move for extra gravy over rice 😄
I tried it and mine came out dry on the edges. Maybe my cutlets were too thin. Also, 350°F for browning—kinda too high? I dunno.
um… 350°F for browning? my stove doesn’t even hold that steady lol. Also “longer they cook the softer” is kinda vague—how long exactly?