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Skillet Pork Chops with Mushroom Gravy
Skillet Pork Chops with Mushroom Gravy
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory smothered pork chops cooked in a rich mushroom gravy for a delicious family skillet meal.
Ingredients:
  • 4 bone-in pork chops, about 3/4-inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoon olive oil, divided
  • 2 Tablespoon unsalted butter, divided
  • 1 onion, sliced
  • 2 cups fresh mushrooms, cleaned and sliced
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons minced garlic
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried thyme, or to taste
  • 1 1/2 Tablespoons cornstarch
  • Fresh thyme sprigs for optional garnish
Instructions:
  • Pat dry the chops with paper towels, then generously season both sides with salt and pepper.
  • In a large nonstick skillet over medium-high heat, sizzle 1 tablespoon olive oil and 1 tablespoon butter. Add chops and brown each side for 4 to 5 minutes. Remove chops from the skillet and keep warm.
  • In the same skillet, add the rest of the olive oil and butter. Once the butter has melted, toss in the onions, mushrooms, and 1/2 teaspoon of salt. Sauté while stirring until the onions become translucent and the mushrooms are soft, which should take about 4 to 5 minutes.
  • Sauté minced garlic until aromatic, for about 30 seconds. Pour in chicken stock, wine, and dried thyme, and bring to a boil.
  • Add the chops back to the skillet along with any juices, gently placing them among the vegetables and broth. Set aside about 1/4 cup of broth. Cover the skillet, lower the heat, and simmer until a thermometer reads 145 degrees F (63 degrees C) when inserted into the center of the meat, which should take 4 to 5 minutes. Refer to the note for further details.
  • Whisk cornstarch into the reserved cooking liquid until smooth. Gradually pour the cornstarch mixture into the skillet sauce, stirring constantly for 3 to 4 minutes until the sauce thickens.
  • To present, place chops on a plate with mushrooms and sauce spooned over the top, and optionally decorate with fresh thyme sprigs.

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