Easy Skillet Pork Chops in Mushroom Sauce – A one pan meal your whole family will love! Ya can’t have too much gravy right? This delicious gravy has no cream…say what?
We like to use a good old fashioned cast iron skillet to sear all our favorite protein in! We love this one from Lodge. Cheap and cheerful and does a great job!
Start by heating a bit of olive oil and butter. The olive oil will keep the butter from burning and the butter will help create a beautiful brown on the chop.
Season your pork chop well with salt and pepper!
What kind of pork chops should I use for this Pork Chops and Mushroom Gravy?
- you can use bone in or boneless. Loin or blad cut is fine.
- stay with a thicker chop rather than the thin sliced as they can become tough when over cooked.
- pork is cooked perfectly at 145 degrees – use a meat thermometer…please! These things will save you time and time again!
Once your pork chop is seared (it doesn’t need to be cooked all the way through as it will continue to cook in the gravy). Remove to a plate and cook up your mushrooms and onions.
Combine your beef and chicken stock along with your flour and whisk until no lumps remain.
Pour into your mushroom and onion mixture. Simmer until thick.
Nestle the chops on top. Reduce heat to low and simmer uncovered until pork reaches 145 degrees.
Tips for the best Skillet Pork Chops and Mushroom Gravy!
- We like to use half chicken stock and half beef stock for the gravy. It brings out the intense mushroom flavor. But if chicken stock is all ya have, no worries. You will still love it!
- We used Crimini mushrooms which are Portobello mushrooms before they grow up. They have a much bigger flavor than white mushrooms.
- Do not salt your mushrooms until you are done browning them. Salting fresh mushrooms before cooking can make it more difficult for them to brown. If you salt before sautéing , you will never really know how brown your ‘shrooms can get!
Other Pork Recipes:
- Parmesan Crusted Pork Chops
- Spinach Artichoke Stuffed Pork Tenderloin
- Proscuitto Wrapped Pork Loin
- Brown Sugar and Garlic Pork Tenderloin
- Crispy Pork Tenderloin
Other Mushroom Recipes:
- Cauliflower Rice with Mushrooms and Feta
- Easy Chicken Breasts with Mushroom Pan Sauce
- Creamy One Pot Chicken with Mushrooms and Rice
- Easy Make Ahead Mushroom Gravy
To gravy, sauce, and other creamy yummy things!
Clink!
Kathi
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Easy One Skillet Pork Chops in Mushroom Gravy
Ingredients
- 2 tablespoons butter one to sear chops, one to brown mushrooms
- 1 tablespoon olive oil
- 6 pork chops
- 1 pound crimini mushrooms - sliced
- 1 cup onion thin sliced
- 3/4 cup chicken stock
- 3/4 cup beef stock
- 1/4 cup flour
- Salt and pepper to taste
Instructions
- Lightly salt and pepper pork chops
- Heat large skillet over medium high heat
- Add one tablespoon oil and one tablespoon butter to hot skillet
- Sear pork chops in hot pan for 2-3 minutes on each side. (You may have to do this in two batches depending on the size of your skillet)
- Remove chops from skillet, cover to keep warm
- Add additional tablespoon of butter to pan and reduce heat to medium
- Add sliced mushrooms,onions and sauté until lightly brown. About 5 minutes
- Combine beef and chicken stock in measuring cup. Whisk in flour until no lumps remain. Pour into mushroom/onion mixture and simmer until thickend. About 2-3 minutes.
- Reduce to low-medium heat. Add the chops back into the pan and continue to cook, uncovered for about 10 minutes. Check for donesness. When internal temp reaches 145 degress your pork chops are perfect!
Notes
Nutrition
Linda says
I made this recipe tonight and it was scrumptious! The pork chops were tender and moist and the grave was so creamy -?even without adding any cream. Thank you for sharing your one pot wonder dinner recipe!!!
Kathi & Rachel says
So glad you loved it! Thank you for the nice note and 5 stars! woot!
Ann says
If all 6 chops don’t fit in when you are searing, how can you finish up the cooking after the mushroom gravy sauce is made? 2 pans or is it ok to stack them in one?
Kathi & Rachel says
Hi Ann – I think once they are seared they are safe to be staggerd in one pan. Just move them around so they finish cooking in the sauce. Hope that helps!
Maria M. Kivijarv says
The recipe was good, but the gravy came out lumpy. I would mix the flour with some of the stock before adding it to the pan. Otherwise, my family enjoyed this.
Adriane says
This recipe was great! It was really easy but comes out exquisite. The pork chops were tender and full of flavor. I served with steamed green beans and corn on the cob.
Tania says
Excellent recipe! I was looking for new ideas for pork chops and stumbled across this one. I now make it almost weekly. I’ve also cut up pork in bite-size pieces and adapted cooking time – also worked great. Still want to try it with chicken.
Cathy Carrico says
Tried the pork chops, gravy was great but the chops were as tough as leather, what did I do wrong? Next time I will use chicken thighs.
LaughingSpatula.com says
oh yikes, I hate that! A couple things. You could have just gotten a bad cut of pork or they were really thin and cooked to fast so became over cooked. Try a thicker chop next time…it also works great with chicken!
Aisha says
Good afternoon. I really want to try this out but what can I fix with it though?
Celeste says
Hi! What modifications (if any) would you make if you were using bone in chicken thighs and drumsticks?
Thank you!
LaughingSpatula.com says
Hi Celeste! I would give them a really good sear to give them a head start then simply follow the directions and add them back to the gravy and increase cooking time by 20 minutes or so. When the internal temp of your chicken is 165 degrees, it is done!
RS says
It ain’t that difficult folks.You can use any meat follow the directions it’s all the same .Sear the meat any meat a little and then make the gravy and put the meat back in and it will do the rest. Cooking is not that complicated
Paul X says
Nice dish. Very easy to do. The gravy is clearly the star here. Definitely a keeper for this and other dishes.