Skillet Pork Chops with Mushroom Gravy

(4 customer reviews)




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.


  • 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)


  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.

4 reviews for Skillet Pork Chops with Mushroom Gravy

  1. Onyinyechi

    Wow, this recipe exceeded my expectations! The pork chops were seared to golden perfection and remained incredibly moist, while the mushroom gravy was the star of the show with its rich, earthy flavor. My whole family loved it, and I’ll definitely be making it again soon. It’s comfort food at its finest!

  2. Bilikisu

    I made this recipe for a dinner party, and it was a huge hit! The pork chops were cooked to perfection and paired wonderfully with the creamy mushroom gravy. It looked impressive on the table, but the preparation was surprisingly simple. I received so many compliments and requests for the recipe!

  3. Tina

    My family couldn’t stop raving about these skillet pork chops with mushroom gravy! The chops were tender and flavorful, and the gravy was the perfect complement. It’s a comforting and satisfying meal that I’ll be making again and again.

  4. Pius

    Absolutely delicious! The pork chops were perfectly seasoned and juicy, and the mushroom gravy added such a rich and savory flavor. This recipe was easy to follow, and the end result was restaurant-quality. A definite keeper!

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