Laughing Spatula logo

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

One Skillet Pork Chops in Mushroom Sauce

By

Jump to Recipe Print Recipe

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:

Other Mushroom Recipes:

 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!
4.13 from 238 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

 

 

SaveSave

SaveSave

SaveSave

Never miss a Laughing Spatula recipe!

Sign up for free recipes delivered straight your in box ! Sign up Here

Reader Interactions

Comments

  2. Nicole says

    Can I sub the flour for blanched almond flour (or coconut) with the same result to make this truly Whole30? Sounds soooo good.

    Reply

    • Kathi Kirk says

      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!

      Reply

      • Michal says

        5 stars
        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!!

  4. Toynia Dietz says

    4 stars
    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.

    Reply

    • Kathi Kirk says

      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

      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

        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

      • Jeaninne Bruguier says

        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

4.13 from 238 votes (204 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.