These skillet pork chops are juicy and full of flavor, topped with a rich pan gravy that will make your taste buds dance! It’s a dish that feels fancy but is super easy to make.
I love how quickly this recipe comes together. Just sear the chops, whip up the gravy, and you’ve got a comforting meal ready to enjoy! Perfect for busy nights when you crave something delicious. 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are flavorful and juicy. If you can’t find bone-in, boneless pork chops work well too. Just be careful not to overcook them as they can dry out more easily.
Onion: I love the sweetness that diced onions bring to the gravy, but if you want to skip them, it won’t affect the dish too much. Green onions or shallots can also be a nice substitute!
Mushrooms: Fresh mushrooms add great texture and flavor. You can use any kind like button, cremini, or shiitake. If you’re looking for a substitution, consider using canned mushrooms, but fresh is always better!
Chicken Broth: For a richer flavor, use low-sodium broth. You can replace it with vegetable broth if you want a lighter dish or if you’re cooking for someone who doesn’t eat meat.
Heavy Cream: To lighten the dish, you can swap heavy cream for half-and-half or whole milk, although it won’t be as creamy. For dairy-free, try almond milk with a splash of olive oil.
How Do I Get the Perfectly Searing Pork Chops?
Searing pork chops in a hot skillet creates a beautiful crust that seals in juices. Here’s how to get it right:
- Make sure your skillet is hot before adding oil. A good test is to see oil shimmering.
- Let the chops come to room temperature for 30 minutes before cooking. This helps them cook evenly.
- Don’t crowd the pan! If you have too many chops, cook them in batches to get that perfect sear.
- Don’t flip them too soon! Let them develop a crust before turning. About 4-5 minutes per side should do it.
Following these tips will give you beautifully browned, juicy pork chops every time!
Skillet Pork Chops with Pan Gravy
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon butter
- 1 small onion, finely chopped (optional)
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Optional: Polenta or mashed potatoes, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for cooking, totaling around 30-35 minutes. Perfect for a quick weeknight dinner that’s packed with flavor!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning the pork chops generously on both sides with salt and pepper. This will enhance the flavor of the meat and make it delicious!
2. Sear the Chops:
Heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Once hot, carefully add the pork chops to the pan. Cook them for about 4-5 minutes on each side until they get a beautiful golden-brown crust and are cooked through (they should reach an internal temperature of about 145°F/63°C). Remove the pork chops from the skillet and set them aside to rest.
3. Make the Gravy:
Lower the heat to medium and add the butter to the same skillet. If you’re using onions, add them now and cook for 2-3 minutes until they soften. Then, toss in the sliced mushrooms and cook until they release their moisture and turn golden, about 5-6 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Thicken the Gravy:
Sprinkle the flour over the mushroom mixture and stir well to coat everything. Cook for about 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
5. Final Touches:
Stir in the heavy cream and thyme, then continue to simmer the gravy until it reaches your desired thickness, about 3-5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
6. Combine and Serve:
Return the pork chops to the skillet, spoon some gravy on top, and warm them up for another 2 minutes. Serve your delicious pork chops with the mushroom pan gravy over polenta or mashed potatoes, and garnish with extra thyme if you like.
Enjoy your hearty, comforting skillet pork chops with creamy pan gravy! It’s a delightful dish that’s sure to impress anyone at your table!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used. Just be cautious not to overcook them as they can dry out more quickly than bone-in chops. Aim for an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, use almond milk mixed with a bit of olive oil to maintain the creaminess.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Vegetables to the Gravy?
Absolutely! Feel free to add other vegetables like spinach, bell peppers, or even carrots. Just make sure they are cooked until tender before adding the flour and broth for the gravy.
