Skillet Pork Chops with Mushroom Gravy

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These smothered pork chops with mushroom gravy are a delightful way to serve pork chops in a skillet dish your family will love! Pork chops are browned, and a pan sauce is made in the same skillet. Return the chops to the skillet for a short time as the sauce develops. We like this with mashed potatoes and a crusty bread, to catch every smidge of that tasty sauce! A green salad or vegetable rounds out the meal.

By Brenda Venable
Published on March 7, 2024
closeup of skillet pork chops with mushroom gravy in skillet
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 bone-in pork chops, about 3/4-inch thick

  • salt and freshly ground black pepper to taste

  • 2 tablespoons olive oil, divided

  • 2 tablespoons unsalted butter, divided

  • 1 onion, sliced

  • 2 cups sliced fresh mushrooms

  • 1/2 teaspoon salt, or to taste

  • 2 teaspoons minced garlic

  • 1 cup chicken stock

  • 1/2 cup white wine

  • 1/2 teaspoon dried thyme, or to taste

  • 1 1/2 tablespoons cornstarch

  • fresh thyme sprigs for garnish (optional)

Directions

  1. Blot chops dry with paper towels and season both sides with salt and pepper.

  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. When butter sizzles, add chops and brown on both sides, 4 to 5 minutes per side. Remove chops from the skillet and keep warm.

  3. To the same skillet, add remaining olive oil and butter. When butter is melted, add onions, mushrooms, and 1/2 teaspoon salt, and cook, stirring, until onions begin to turn translucent and mushrooms are softened, 4 to 5 minutes.

  4. Stir in minced garlic and cook until fragrant, about 30 seconds. Add chicken stock, wine, and dried thyme, and bring to a boil.

  5. Return chops and any accumulated juices to the skillet, nestling chops down into vegetables and broth. Remove about 1/4 cup of broth for later use. Cover, reduce heat to low, and cook until an instant-read thermometer inserted near the center reads 145 degrees F (63 degrees C), 4 to 5 minutes. See note.

  6. Stir cornstarch into the reserved cooking liquid, and stir until there are no lumps. While stirring the skillet sauce, add cornstarch mixture, and continue stirring 3 to 4 minutes, or until the sauce thickens.

  7. Serve chops with mushrooms and sauce on top, and garnish with fresh thyme sprigs, if desired.

    Cook’s Note

    Internal temperature is very important when cooking chops, and an instant-read thermometer is really handy. 145 degrees F (63 degrees C) internal temperature is the key for tender chops. When chops are returned to the skillet, if they are less than 3/4-inch thick, it’s very possible they would need only reheating time. If chops are thicker than 3/4-inch, they may need more simmering time.

Nutrition Facts (per serving)

284 Calories
18g Fat
13g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 284
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 31%
Cholesterol 50mg 17%
Sodium 641mg 28%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 14g 28%
Vitamin C 5mg 6%
Calcium 31mg 2%
Iron 2mg 12%
Potassium 544mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.