Skillet Pork Chops with Pan Gravy are juicy and packed with flavor! These chops cook up quick in a spicy, golden gravy made right in the same pan—talk about easy cleanup!
I love serving these with mashed potatoes to soak up all that delicious gravy. It’s a cozy meal that makes any dinner feel special—even if it’s just a regular Tuesday! 😄
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for flavor and moisture. If you prefer leaner meat, boneless chops work too! Just keep an eye on the cooking time as they may cook faster.
Olive Oil: Olive oil provides good flavor, but feel free to swap it out with vegetable oil or butter if you prefer. Each has its own charm!
Mushrooms: I used regular button mushrooms, but cremini or shiitake mushrooms can add more depth. If you’re not a mushroom fan, try using chopped bell peppers or zucchini instead.
Chicken Broth: For a richer taste, use homemade broth if you have it. Vegetable broth is a nice option too for a different flavor profile.
Heavy Cream: You can replace it with half-and-half or coconut cream for a lighter or dairy-free option, respectively!
How Do I Achieve the Perfect Sear on My Pork Chops?
Getting a nice sear on pork chops is crucial for flavor. Here are some tips to ensure your chops cook perfectly:
- Make sure the pork chops are dry by patting them with paper towels. This helps them brown better.
- Preheat your skillet and use a good amount of oil. The pan should be hot before the chops go in.
- Don’t overcrowd the pan! Cook in batches if necessary to allow even cooking and browning.
- Leave the chops alone for those first few minutes. Moving them too soon can cause them to stick and won’t give that tasty crust.
Perfectly seared pork chops not only taste better but also look more appealing!
Skillet Pork Chops with Pan Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Gravy:
- 1 small onion, finely chopped
- 8 oz 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 tsp dried thyme)
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for cooking, making it a total of around 35 minutes. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting dry your pork chops with paper towels. This is essential for a nice sear! Season both sides generously with salt and freshly ground black pepper.
2. Sear the Chops:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add your pork chops into the skillet. Sear them until they are golden brown on both sides, which should take about 3-4 minutes for each side. Once done, remove the chops from the skillet and set them aside on a plate.
3. Make the Gravy Base:
In the same skillet, lower the heat to medium and add in the butter. Once the butter melts, toss in the chopped onion and sliced mushrooms. Stir occasionally, cooking until the onions are soft and translucent, and the mushrooms are nicely browned—around 5-6 minutes.
4. Add Garlic:
Stir in the minced garlic and let it cook for about 30 seconds, or until fragrant—your kitchen will smell amazing!
5. Incorporate Flour:
Next, sprinkle the flour over the mushroom and onion mixture. Stir well to coat everything, allowing the flour to cook for 1-2 minutes. This helps eliminate the raw flour taste and creates a nice base for your gravy.
6. Create the Gravy:
Gradually whisk in the chicken broth while scraping the bottom of the skillet to get all those tasty browned bits up. Then add the heavy cream and stir in the thyme leaves. Bring the mixture to a gentle simmer and let it thicken for about 3-5 minutes; it should be nice and creamy!
7. Finish Cooking the Chops:
Return the pork chops to the skillet, spooning some of that delicious gravy over them. Cover the skillet and reduce the heat to low. Let everything simmer for another 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
8. Let Rest and Garnish:
Once cooked, remove the skillet from heat and let the pork chops rest for a few minutes. If you’d like, garnish with fresh rosemary sprigs for a pop of color and flavor.
9. Serve and Enjoy:
Slice the pork chops and serve them with the pan gravy generously spooned over the top. Pair with mashed potatoes or your favorite sides for a hearty meal.
Enjoy your hearty, flavorful Skillet Pork Chops with Pan Gravy!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops if you prefer! Just be aware that they might cook faster, so aim for an internal temperature of 145°F (63°C) and check them a few minutes earlier.
What’s the Best Way to Thicken the Gravy?
If the gravy isn’t thickening to your liking, you can mix 1 teaspoon of cornstarch with a little cold water and stir it into the gravy, cooking for an additional minute to thicken.
Can I Make This Recipe Without Mushrooms?
Absolutely! If you’re not a fan of mushrooms, you can skip them entirely or substitute with other vegetables, like bell peppers or even spinach, that you prefer. Just sauté them until tender before adding the garlic.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of broth or cream to bring back the moisture in the gravy.