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.
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 delicious mushroom 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.
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.