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One Skillet Pork Chops in Mushroom Sauce

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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:

Other Mushroom Recipes:

 To gravy, sauce, and other creamy yummy things!

Clink!

Kathi

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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

 

 

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Reader Interactions

Comments

  1. Sheena says

    5 stars
    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!

    Reply

      • Jamie says

        5 stars
        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

  6. Jm says

    4 stars
    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.

    Reply

  10. NOREEN.CURTIN says

    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

    Reply

  11. Tara says

    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

    Reply

  13. LouAnn LUcke says

    5 stars
    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.

    Reply

  15. Mandyscarp says

    4 stars
    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.

    Reply

  16. Jackie O'Neil says

    5 stars
    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!

    Reply
4.13 from 238 votes (204 ratings without comment)

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