Easy One Skillet Pork Chops in Mushroom Gravy – A one pan meal your whole family will love! Ya can’t have too much gravy right? You can eat this guilt free, because there is no butta or cream in that beautiful pan.
Easy One Skillet Pork Chops in Mushroom Gravy
Sear the pork chops in a couple teaspoons of olive oil. Add onions and mushrooms, sauté for a few minutes. Toss in a bit of flour, some broth and throw the chops back in to simmer. Dinner done! One pan, and gravy…lots and lots of gravy! I used lean boneless chops but bone in will work just as well.
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Tips for the best Skillet Pork Chops and 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!
- How do you make that gravy without butter or cream? It’s simply a mixture of beef and chicken broth that has been thickened with a bit of flour. If you want a little cream, just reduce the broth by a quarter cup and add that same amount in as cream.
Maybe you need something with a side of rice? This dish can be made with Pork Chops or Chicken. Creamy One Pot Chicken Rice and Mushrooms.
Or our Creamy Chicken and Mushroom Skillet !
To gravy, gravy and more gravy!
Clink!
Kathi
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A quick and healthy One Skillet Dinner made with lean Pork Chops and no butter or cream!
- 2 teaspoons olive oil
- 6 in bone or boneless pork chops
- 1 pound crimini mushrooms - sliced
- 1 cup onion sliced (cut in half then slice thin)
- 3/4 cup chicken stock
- 3/4 cup beef stock
- 1/4 cup flour
- Salt and pepper to taste
- Lightly salt and pepper pork chops.
- Heat large skillet over medium high heat.
- Add one teaspoon of oil to hot skillet.
- Sear pork chops in hot oil 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 teaspoon of olive oil to same skillet.
- Add sliced mushrooms,onions and sauté until lightly brown. About 5 minutes.
- Sprinkle with flour and cook for one minute or until all flour has been absorbed.
- Add both chicken and beef stock. Stirring and scraping bits off bottom of pan.
- Simmer for a 2-3 minutes until thick.
Reduce to medium heat. Add the chops back into the pan and continue to cook, uncovered for 20 minutes or until gravy is reduced by half and is thickened to your liking. Cover and cook an additional 10 minutes or until pork chops are tender.
Other stuff thats yummy:
Nice dish. Very easy to do. The gravy is clearly the star here. Definitely a keeper for this and other dishes.
OMG!! Looked in the fridge saw 2 bonless pork chops and a carton of white mushrooms, pork chops had been seasoned with pork n poultry. Looked on Pinterest for a recipe and bingo!!! This one skillet recipe is going in the bank, my wife and I loved it!!!
Hi, can you freeze this recipe please?
Thank you.
You can freeze it! No cream or butter so should be fine!
I bought two thick bone in chops and found this recipe. It is tremendous, excellent and so delicious. I followed it to a “T” and my husband said “why would I go to one of the fancy restaurants in out town when you make food this super”! Thank you for sharing. I’ve bookmarked this as it will be my go to recipe going forward.
Can I use 4 butterfly pork chops for this recipe? That’s all I have right now, and I really really really wanna give this a try. Just didn’t know if the buteerflies are too big/thick.
Yes, they will cook faster so just watch for that!
This recipe looks delicious! I really want to try, but like some of the other reviewers said, I only have center cut thin pork chops. How should I adjust the cooking time so they won’t dry out?
You are going to want to sear them quickly. Then continue to cook in the gravy until just done. About 10 minutes instead of the 20 listed.
This is a truly excellent recipe and it REALLY DOES show that there is no need for cream in the mushroom gravy. It is excellent with the flour and the beef and chicken stock. It will become a staple in my house. Thank you!
yay! We are so glad you loved it! Thanks for the great rating and nice note!
I have made this twice and my husband raves about it. I am not a fan of mushrooms but I loved this dish! I didn’t change a thing. Such an easy meal. I served once with rice and last night with baked potato and carrots with dill/lemon compound butter. Absolutely deli sh!
Hubby happy to have leftovers for lunch too!
Really a great dish ! My husband is very picky as he went to school to be a culinary chef he was impressed made with garlic mashed potatoes and green beans.
Boy, was this good! I’ve been looking for this gravy recipe my whole life.
I used turkey thighs, added some fresh thyme and rosemary to the mushrooms and onions while browning. Divine.
This is a pretty tasty dish. I had to add more to the sauce with a roux probably because I only made 2 chops so I just kinda winged it.
Delicious! Thanks for the yummy, healthy recipe!
I made this recipe for dinner last night. As a beginning cook and mother to a toddler, I appreciated how easy and relatively fool proof this recipe was. Due to a seemingly never ending snowfall here in Wisconsin, I decided to forgo a trip to the grocery strore and work with what we already had so I did make a few changes.
Instead of olive oil, I used canola. Instead of beef broth, I solely used low sodium chicken stock. And instead of crimini mushrooms, I used baby bellas. The dish was wonderful! My only gripe was I was hoping for an extra depth of flavor which probably would have come from the beef broth that I left out. I had the leftovers for lunch today and decided to add a little garlic salt and grated parmeson which was delicious and definitely added a little extra flavor I was looking for. Nonetheless a great recipe that I will try again using the correct ingredients.
Way to make it work Noelle! Sounds like you have surpassed the beginning state of cooking to me! Glad you liked it!
Should there be temperature adjustments as this recipe progresses? Keeping it on medium high the whole process seems like it would ruin things.
Thank your your note. I think that would be a helpful step and I added it to the directions!
I added almost a cup of white wine it came out great.
My children are so picky!!!! They both said this is a keeper!!! I doubled the mushrooms and added cream. So so good!
Hi Brandy! Well thats about as big of a compliment as it gets! I love the addition of cream! Thank you for the note!
Made this tonight with Garlic mashed potatoes and it turned out fantastic. We love garlic so added a bit of garlic and thyme to the gravy. Thanks for the tip about salting the mushrooms at the end. Added just a bit of butter when cooking the onions and mushrooms, and shook the flour into the broth in a bottle before adding it. Absolutely no lumps. This was wonderful and clean up was fast.
This was an amazing 5 star dish! The gravy was perfect and the pork chops were tender. I have no tweaks I would add to make this dish any more delicious than it is as it’s original recipe! I’ll be using this as my only go-to recipe for guests and a fancy night in! Thank you so much Kathi!
Thank you so much Sheena! It’s so nice when readers take the time to leave nice comments…we really appreciate it!
We really enjoyed this recipe. I did add a few drops of A-1 (just to give it some zip) and a splash of whole milk, and a pinch of celery salt. I think it’s literally impossible to make center cut boneless pork chops juicy, so next time, I will use a fattier cut–but the gravy made these chops taste yummy. The base for this recipe is exactly the same as I would use to make cream of mushroom soup! Everything is better with mushrooms, right?!
This was amazing and so easy. I had it with linguini – the gravy acts as an amazing sauce..
Oh I love the addition of pasta with all that gravy! Thank you for the nice note Sheerah!
Can spring onions be used instead of regular onions. So looking forward to trying this recipe.
Thamks
When you say spring onions, do you mean green onions? If so, you bet! I’d use the white bulb ends for the sauce and chop the green tops for garnish!
This was great! Thanks for the recipe.
Will be making this tomorrow! Looks delicious! What’s a better side? Rice, pasta or roasted potatoes?
Hi Jamie! All three if it were me! LOL! But probably potatoes and rice would be my first two…then I’d move on to the pasta! Let me know how it turns out!
It was so good!! I made it with rice as well as potatoes, onions and carrots in the oven w/ seasonings. . I couldn’t decide so I went with it all! I think I like it the best with the rice though
Found this easy and tasty. Used fresh mushrooms, no sodium beef and chicken broth. Added about half teasp. of paprika. Cut down a bit on the amount of broth and turned out fine for 4 chops.
So glad you liked it! Thank you for the nice note!
I don’t like mushrooms, what is a good substitute for them in this recipe?
Boy I don’t know of any substitute for a mushroom! Maybe some chopped onion? Or you can just omit entirely and have smooth gravy!
Made this tonight! SOOO good, easy, and delicious!! Thanks to wonderful people like you who share your recipes, I look like a good cook to my family ( lol) . Cant wait to try more of your recipes, and so glad I found your site when I googled pork chop recipes (:
Make my morning Krissy! Thank you so much for the nice note..truly so sweet! As you know us bloggers live for this kinda feed back! Have a great Sunday!
Wow this was delicious!! The gravy it made is so very good!
THANKS FOR RECIPE IT’S A KEEPER..CAN’T WAIT TO MAKE CHICKEN WITH LEMON AND RICE. LOOKING FORWARD TO RECEIVING MORE GREAT RECIPE S MANY THANKS NOREEN.CURTIN
Thank you Noreen! I appreciate the nice note!
Made this for dinner tonight. I added garlic & used thin sliced sirloin pork cutlets which I finished in the sauce the last few minutes. Served it over egg noodles, it was DELICIOUS will definitely be making again. Can’t wait to try your one pot chicken & rice next
Thank you for the nice note Tara! I think sirloin is a great idea …anything that goes with gravy will work in this dish!
Just made this for my husband and I and it was so good! Gravy was amazing. Will def be making this again 🙂
My mom made a version of this recipe and it was my favorite growing up (50s and 60s). She used cream of mushroom soup which I have given up on having lived in CA for 50 some years and being influenced by cooking here. But this is really both a simple and so delicious dish – I will try your ideas about broth which I haven’t done, and although I know you can do it with chicken, I personally think good quality pork chops are the meat of choice for this one. I prefer serving with good noodles and parsley.
Hi LouAnn! Those days of cream of ka ka are gone for me as well! Please send me a note when you get a chance to try this. So hoping you will love it!
Can I add cabbage to the mushrooms and onions? Too. Much or too weird?
Well, I’m not much of a cabbage girl. Maybe roast it and serve it on the side :). Onions would be great though!
This was so good! I had to make a few changes. I only had about half the amount of fresh mushrooms, so I drained a can of mushrooms (reserved the juice) and tossed them in. I also didn’t have chicken stock, so I used beef, with the juice from the mushrooms. I also like a creamed gravy, so towards the end, I stirred some milk in and cooked until it thickened up.
Made this last night: delicious! I would suggest 3/4-1″ sliced chops. I sliced mine to approx 1/2″ & they were a bit well done.
Also, love the fact that I found someone else who mixes chicken & beef stock together!
I’m out of beef broth can I just use chicken broth
Yes! Will be lighter in flavor but still good!
Can I sub the flour for blanched almond flour (or coconut) with the same result to make this truly Whole30? Sounds soooo good.
I think I owe you an apology. This wasn’t intended to be in the Whole30 category. I checked that category box by mistake… ugh! Now that being said, you can use a different thickening agent other than flour. I have not tried it with almond flour or coconut flour though. Would love to know if it works though as this would be a fabulous Whole30 meal! Again, my apologies Nicole!
We tried this with arrowroot flour last night to make it Whole30 compliant and ate every last bite!! It was very flavorful and we will be having it again very soon. Thank you!!
Thats great to know it works with arrowroot! Thanks for taking the time to send a note!
Made this last night. It turned out perfect. So delicious and easy! Thank you for the recipe
I am so glad! It’s so easy too! Made my day!
I fixed this tonight for my crew, but had to double the recipe.
Since I was fixing so much I put it into my casserole dish in the oven because I was afraid it would burn.I will be fixing this again and again. Thank you for posting this.
I am so glad you liked it! Works great for chicken too!
Making this for dinner tonight with German red cabbage and hash Brown potatoes. Fabulous!!!
I hope you loved it! Thanks for your note Laurie!
These look like a great easy dinner for the buys holiday season.
Chicken would work too! Even easier for those of us who don’t eat a lot of pork. Thanks for the note!
I love one pot dishes so I’m always on the lookout for good ones. Making asap…
Oh man, this is the kind of dish my husband goes wild for! I’ll have to make it for him soon!
Thanks Karly! Hope you get a chance to try it!
Can you make this with out the Poe pork in it ? I’m making a bacon wrapped pork loin.
Hi Alyssa – I’m not understanding the question :).
I think I know what we’re having for dinner tonight. YUMMMM!
Thank you Jacquee!
Nothing better than an easy, one pot dish. It’s looks delicious!
Thanks Emme – Hope you get a chance to try it!
I love one pot dishes and this skill;et looks great. Can’t go wrong with pork and crimini mushrooms.
thanks Mark! I’m cooking it with chicken thighs this week – more gravvvyyy!
The pork chops look so succulent and delicious in the mushroom gravy! Absolutely scrumptious!
Hi Marsha! Thank you so much!
This looks like the perfect weeknight meal! Love that it’s healthy too. Definitely pinning this one!
You won’t believe how good that gravy is, even without the butter! Thank you for your note!
Wow these pork chops look absolutely divine. And that gravy. . .I absolutely adore it. Even better that it is lightened up with chicken stock.
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!
This looks awesome. I love a one-skillet meal. I didn’t know about salting the mushrooms after, either! Great tip.
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!
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.
Arizona Franklin I add butter also to saute the mushrooms and onions but I add other seasonings and it turn out great love it
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
Well now I know what I am making for dinner! Yummy! Looks perfect for this cold weather!
I absolutely loved this dish and so did my family. Will definitely make it again.