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! 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!
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.
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.
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!
Other Pork Recipes:
- Parmesan Crusted Pork Chops
- Spinach Artichoke Stuffed Pork Tenderloin
- Proscuitto Wrapped Pork Loin
- Brown Sugar and Garlic Pork Tenderloin
- Crispy Pork Tenderloin
Other Mushroom Recipes:
- Cauliflower Rice with Mushrooms and Feta
- Easy Chicken Breasts with Mushroom Pan Sauce
- Creamy One Pot Chicken with Mushrooms and Rice
- 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!
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. 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
Joe Sitko says
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!!!
Maria says
Hi, can you freeze this recipe please?
Thank you.
Kathi @ LaughingSpatula.com says
You can freeze it! No cream or butter so should be fine!
Denny Coats says
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.
Andrea says
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.
Kathi @ LaughingSpatula.com says
Yes, they will cook faster so just watch for that!
Kira says
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?
LaughingSpatula.com says
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.
Rhonda says
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!
Kathi @ LaughingSpatula.com says
yay! We are so glad you loved it! Thanks for the great rating and nice note!
Jill says
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!
Kim Z says
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.
Gunuv Teet says
Boy, was this good! I’ve been looking for this gravy recipe my whole life.
George says
I used turkey thighs, added some fresh thyme and rosemary to the mushrooms and onions while browning. Divine.
Jill says
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.
Nateale says
Delicious! Thanks for the yummy, healthy recipe!
Noelle says
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.
Kathi @ LaughingSpatula.com says
Way to make it work Noelle! Sounds like you have surpassed the beginning state of cooking to me! Glad you liked it!
SLE says
Should there be temperature adjustments as this recipe progresses? Keeping it on medium high the whole process seems like it would ruin things.
Kathi @ LaughingSpatula.com says
Thank your your note. I think that would be a helpful step and I added it to the directions!
Jessica says
I added almost a cup of white wine it came out great.
Brandy says
My children are so picky!!!! They both said this is a keeper!!! I doubled the mushrooms and added cream. So so good!
Kathi @ LaughingSpatula.com says
Hi Brandy! Well thats about as big of a compliment as it gets! I love the addition of cream! Thank you for the note!
Jayde says
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.