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Laughing Spatula / Recipe Index / Fast and Fresh / One Skillet Pork Chops in Mushroom Sauce

One Skillet Pork Chops in Mushroom Sauce

By Kathi & Rachel

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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?

Pork Chops in Gravy with Mushrooms ready to serve

 

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!

sear pork chops in olive oil and a bit of butter

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.

cooking up onions and mushroom in cast iron skillet

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.

pouring stock and flour into mushrooms to make gravy

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!

gravy being spooned over pork chops

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! 

Pork Chops in Gravy with Mushrooms ready to serve

Easy One Skillet Pork Chops in Mushroom Gravy

A 30 MINUTE ONE PAN MEAL WITH TONS OF DELICIOUS GRAVY!
4.12 from 237 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Kathi & Rachel

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

You can add cream to your gravy by substituting 1/4 cup stock for heavy cream or half and half.
NOTE: The video shows the flour being incorporated into the mushroom and onion mixture then the broth being poured over and this works!  I have since found that combining the flour with the broth makes it a bit easier.  Both methods make a great gravy.  

Nutrition

Calories: 323kcal | Carbohydrates: 11g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 206mg | Potassium: 964mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

 

 

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Filed Under: Fast and Fresh, Healthy Recipes, Main Course Recipes, Most Popular Recipes, One Pot, Paleo

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Reader Interactions

Comments

  1. laurie says

    December 27, 2015 at 7:07 pm

    5 stars
    Making this for dinner tonight with German red cabbage and hash Brown potatoes. Fabulous!!!

    Reply
    • Kathi Kirk says

      December 28, 2015 at 5:31 pm

      I hope you loved it! Thanks for your note Laurie!

      Reply
  2. Kathryn @ FoodieGirlChicago says

    December 17, 2015 at 6:02 pm

    These look like a great easy dinner for the buys holiday season.

    Reply
    • Kathi Kirk says

      December 18, 2015 at 5:55 pm

      Chicken would work too! Even easier for those of us who don’t eat a lot of pork. Thanks for the note!

      Reply
  3. Cristie | Little Big H says

    December 16, 2015 at 6:47 am

    I love one pot dishes so I’m always on the lookout for good ones. Making asap…

    Reply
  4. Karly says

    December 13, 2015 at 6:04 pm

    Oh man, this is the kind of dish my husband goes wild for! I’ll have to make it for him soon!

    Reply
    • Kathi Kirk says

      December 14, 2015 at 4:15 pm

      Thanks Karly! Hope you get a chance to try it!

      Reply
      • Alyssa says

        February 21, 2018 at 4:26 pm

        Can you make this with out the Poe pork in it ? I’m making a bacon wrapped pork loin.

        Reply
        • Kathi @ LaughingSpatula.com says

          February 21, 2018 at 7:37 pm

          Hi Alyssa – I’m not understanding the question :).

          Reply
  5. jacqueline | i sugar coat it! says

    December 13, 2015 at 3:32 pm

    I think I know what we’re having for dinner tonight. YUMMMM!

    Reply
    • Kathi Kirk says

      December 14, 2015 at 4:15 pm

      Thank you Jacquee!

      Reply
  6. Emme says

    December 12, 2015 at 1:57 pm

    Nothing better than an easy, one pot dish. It’s looks delicious!

    Reply
    • Kathi Kirk says

      December 14, 2015 at 4:16 pm

      Thanks Emme – Hope you get a chance to try it!

      Reply
  7. Mark, CompassandFork says

    December 11, 2015 at 11:35 pm

    I love one pot dishes and this skill;et looks great. Can’t go wrong with pork and crimini mushrooms.

    Reply
    • Kathi Kirk says

      December 14, 2015 at 4:17 pm

      thanks Mark! I’m cooking it with chicken thighs this week – more gravvvyyy!

      Reply
  8. Marsha | Marsha's Baking Addiction says

    December 11, 2015 at 12:54 am

    The pork chops look so succulent and delicious in the mushroom gravy! Absolutely scrumptious!

    Reply
    • Kathi Kirk says

      December 11, 2015 at 4:04 pm

      Hi Marsha! Thank you so much!

      Reply
  9. Sandra @ Heavenly Home Cooking says

    December 11, 2015 at 12:15 am

    5 stars
    This looks like the perfect weeknight meal! Love that it’s healthy too. Definitely pinning this one!

    Reply
    • Kathi Kirk says

      December 11, 2015 at 4:05 pm

      You won’t believe how good that gravy is, even without the butter! Thank you for your note!

      Reply
  10. Lynn | The Road to Honey says

    December 10, 2015 at 10:11 pm

    Wow these pork chops look absolutely divine. And that gravy. . .I absolutely adore it. Even better that it is lightened up with chicken stock.

    Reply
    • Kathi Kirk says

      December 11, 2015 at 4:06 pm

      There wasn’t a drip left in the pan and it makes a ton of gravy. I got a gravy loving’ family! Thanks for your note Lynn!

      Reply
  11. Marianne | Basil & Bubbly says

    December 10, 2015 at 8:40 pm

    This looks awesome. I love a one-skillet meal. I didn’t know about salting the mushrooms after, either! Great tip.

    Reply
    • Kathi Kirk says

      December 11, 2015 at 4:07 pm

      Hi Marianne! I saw it on a food show years ago and it really does make a difference. If you have ever had your mushrooms be a little dry and tough and not caramelize properly…salt could be the culprit! Thank you for your note!

      Reply
    • Joy says

      March 13, 2017 at 11:48 pm

      I just made this dinner, i didnt salt or pepper the onions and mushrooms, and I only salted one side of the chops, that was enough salt, i suggest don’t salt the mushrooms, too much sodium in Chops as it is and also broth, so go easy on the salt, but what I do like to do is add 2 teaspoons of butter to the oil to Sautee the mushrooms and onions.

      Reply
      • Arizona franklin says

        December 8, 2017 at 4:23 am

        4 stars
        Arizona Franklin I add butter also to saute the mushrooms and onions but I add other seasonings and it turn out great love it

        Reply
        • Jeaninne Bruguier says

          February 21, 2018 at 11:03 pm

          I did the same, adding a little butter for the mushrooms and onions then adding garlic s & p. Later I added some cream to the gravy before adding the chops back in . Yumm’n

          Reply
  12. Susan says

    December 10, 2015 at 5:16 pm

    Well now I know what I am making for dinner! Yummy! Looks perfect for this cold weather!

    Reply
    • Charlene says

      October 12, 2018 at 7:46 am

      I absolutely loved this dish and so did my family. Will definitely make it again.

      Reply
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