These skillet pork chops are juicy and packed with flavor, all topped with a yummy pan gravy! It’s a one-pan wonder that makes clean-up a breeze.
Cooking pork chops has never been so easy and delicious. I love serving this with mashed potatoes—it’s the perfect combo to soak up that amazing gravy!
Key Ingredients & Substitutions
Pork Chops: I love using bone-in pork chops for their flavor, but boneless ones work just fine too. If you’re looking for a leaner option, you could also use turkey cutlets!
Mushrooms: Fresh mushrooms add great depth, but if you’re out, try using canned mushrooms or even spinach for a different twist. It’s all about what you have on hand!
Chicken Broth: For a richer flavor, you can substitute homemade chicken stock. If you’re looking for a lower-sodium version, go for unsalted broth. Vegetable broth is a great alternative for a meatless option.
Heavy Cream: I love using heavy cream for its richness. If you want something lighter, half-and-half or even milk will work, though the gravy will be less creamy.
How Do I Make Sure My Pork Chops Are Juicy?
Getting juicy pork chops is all about proper cooking techniques. Here’s what to do:
- Make sure to pat the chops dry before seasoning. This helps them sear instead of steam.
- Keep the heat at medium-high when searing. You want that nice golden crust, which locks in moisture.
- Use a meat thermometer! Cook until they reach 145°F (63°C) for the best juiciness.
- After cooking, let them rest under foil for a few minutes. This allows the juices to redistribute.
Using these tips ensures your pork chops will be deliciously juicy every time! Enjoy creating this delightful dish!
Skillet Pork Chops with Pan Gravy
Ingredients You’ll Need:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth (or stock)
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon all-purpose flour
- Optional: mashed potatoes or polenta for serving
How Much Time Will You Need?
This recipe takes about 30-35 minutes from start to finish. This includes prepping your ingredients, cooking the pork chops, making the gravy, and plating the dish ready for enjoyment!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting your pork chops dry with paper towels. This helps them sear nicely. Season both sides generously with salt and pepper to enhance their flavor.
2. Sear the Pork Chops:
Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Sear them until they are golden brown on one side, which takes about 4-5 minutes. Flip the chops and cook on the other side for another 3-5 minutes, or until they are nicely browned and cooked through (the internal temperature should reach 145°F/63°C). After cooking, remove the chops from the skillet and set them aside on a plate, covering with foil to keep warm.
3. Cook the Mushrooms:
With the heat reduced to medium, add butter to the skillet, followed by the sliced mushrooms. Cook these while stirring occasionally until the mushrooms are browned and have released their moisture, taking about 5 minutes.
4. Add Garlic and Thyme:
Once the mushrooms are cooked, add in the minced garlic and thyme leaves. Stir and let cook for about 30 seconds until fragrant.
5. Make the Pan Gravy:
Evenly sprinkle the flour over the mushroom mixture and cook for about 1 minute while stirring constantly. This cooks out the raw taste of the flour.
6. Deglaze the Pan:
Slowly pour in the chicken broth, scraping the bottom of the pan to lift up all the tasty browned bits. Bring this to a simmer and let it cook for about 2-3 minutes until slightly thickened.
7. Finish the Gravy:
Now, stir in the heavy cream and let it simmer for another 2 minutes until the gravy is smooth and thickened to your liking. Taste it and adjust seasoning with salt and pepper if necessary.
8. Combine and Serve:
Put the cooked pork chops back into the skillet and spoon some of that delicious gravy and mushrooms on top. Warm everything together for about 1-2 minutes.
9. Serve:
Plate the pork chops over a bed of mashed potatoes or creamy polenta, and generously spoon extra pan gravy and mushrooms on top. Enjoy your tasty meal!
This dish combines beautifully seared pork with a rich mushroom-thyme pan gravy that’s perfect for soaking up with your sides. Happy cooking!
Can I Use Thin Pork Chops for This Recipe?
Yes, you can use thin pork chops, but you’ll need to adjust the cooking time. Thin chops usually require only 3-4 minutes per side to avoid drying out. Ensure they reach an internal temperature of 145°F (63°C).
Can I Substitute Different Mushrooms?
Absolutely! While the recipe calls for button mushrooms, you can use cremini, shiitake, or even portobello for a richer flavor. Just keep an eye on the cooking time, as denser mushrooms may take a bit longer to cook.
How Can I Store Leftover Pork Chops and Gravy?
Store leftover pork chops and gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to the gravy to loosen it up if needed.
What Sides Pair Well with Skillet Pork Chops?
This dish goes wonderfully with mashed potatoes or creamy polenta to soak up the gravy. You could also serve it with roasted vegetables or a simple salad for a complete meal!