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?
We like to use a good old fashioned cast iron skillet to sear all our favorite protein in! Â We love this one from Lodge. Â Cheap and cheerful and does a great job!
Start by heating a bit of olive oil and butter. Â 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!
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! Â 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). Â Remove to a plate and cook up your mushrooms and onions.
Combine your beef and chicken stock along with your flour and whisk until no lumps remain.
Pour into your mushroom and onion mixture. Â Simmer until thick.
Nestle the chops on top. Â 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. Â 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!
Other Pork Recipes:
- Parmesan Crusted Pork Chops
- Spinach Artichoke Stuffed Pork Tenderloin
- Proscuitto Wrapped Pork LoinÂ
- Brown Sugar and Garlic Pork Tenderloin
- Crispy Pork Tenderloin
Other Mushroom Recipes:
- Cauliflower Rice with Mushrooms and FetaÂ
- Easy Chicken Breasts with Mushroom Pan Sauce
- Creamy One Pot Chicken with Mushrooms and RiceÂ
- 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!Â
Easy One Skillet Pork Chops in Mushroom Gravy
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. Â 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
Nutrition
Sheena says
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!
Kathi @ LaughingSpatula.com says
Thank you so much Sheena! It’s so nice when readers take the time to leave nice comments…we really appreciate it!
Sheerah says
This was amazing and so easy. I had it with linguini – the gravy acts as an amazing sauce..
Kathi @ LaughingSpatula.com says
Oh I love the addition of pasta with all that gravy! Thank you for the nice note Sheerah!
Pam Cook says
Can spring onions be used instead of regular onions. So looking forward to trying this recipe.
Thamks
Kathi @ LaughingSpatula.com says
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!
Annalisa says
This was great! Thanks for the recipe.
Jamie says
Will be making this tomorrow! Looks delicious! What’s a better side? Rice, pasta or roasted potatoes?
Kathi @ LaughingSpatula.com says
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!
Jamie says
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
Jm says
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.
Kathi @ LaughingSpatula.com says
So glad you liked it! Thank you for the nice note!
Lisa Thomas says
I don’t like mushrooms, what is a good substitute for them in this recipe?
Kathi @ LaughingSpatula.com says
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!
Kathi @ LaughingSpatula.com says
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!
Kristy says
Wow this was delicious!! The gravy it made is so very good!
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
Kathi @ LaughingSpatula.com says
Thank you Noreen! I appreciate the nice note!
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
Kathi @ LaughingSpatula.com says
Thank you for the nice note Tara! I think sirloin is a great idea …anything that goes with gravy will work in this dish!
MarjL says
Just made this for my husband and I and it was so good! Gravy was amazing. Will def be making this again 🙂
LouAnn LUcke says
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.
Kathi @ LaughingSpatula.com says
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!
Laura says
Can I add cabbage to the mushrooms and onions? Too. Much or too weird?
Kathi @ LaughingSpatula.com says
Well, I’m not much of a cabbage girl. Maybe roast it and serve it on the side :). Onions would be great though!
Mandyscarp says
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.
Jackie O'Neil says
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!