Description
Tender pan-seared pork chops covered in a rich mushroom and onion gravy. This comforting one-skillet dinner comes together in about 30 minutes.
Ingredients
2 pounds thin-cut pork chops
1 tablespoon seasoning salt
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, for coating
2 tablespoons butter
2 tablespoons light olive oil
1 large yellow onion, thinly sliced
8 ounces mushrooms, sliced
4 garlic cloves, minced
2 tablespoons all-purpose flour, for the gravy
1 tablespoon tomato paste
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons apple cider vinegar
2 teaspoons brown sugar
1 1/2 cups chicken broth
1/3 cup heavy cream
Instructions
1. Slice the onion and mushrooms, then mince the garlic.
2. Pat the pork chops dry with paper towels.
3. Cut two small slits through the fatty edge of each pork chop to prevent curling.
4. Combine the seasoning salt, garlic powder, and black pepper.
5. Season both sides of the pork chops evenly.
6. Coat each pork chop in flour, then shake off the excess.
7. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
8. Sear the pork chops in batches for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side.
9. Transfer the browned pork chops to a plate and keep them warm.
10. Add the remaining butter and olive oil to the skillet as needed.
11. Reduce the heat to medium and cook the sliced onion for 2 to 3 minutes.
12. Add the mushrooms and cook for 2 minutes.
13. Stir in the minced garlic and cook for 1 minute.
14. Sprinkle 2 tablespoons flour over the vegetables and stir for 1 minute.
15. Add the tomato paste, soy sauce, apple cider vinegar, and brown sugar.
16. Stir for 1 to 2 minutes until fully combined.
17. Pour in the chicken broth and simmer for 2 to 3 minutes until the gravy thickens slightly.
18. Slowly stir in the heavy cream.
19. Reduce the heat and simmer gently for 1 minute.
20. Return the pork chops to the skillet and spoon the gravy over them.
21. Cover if needed and heat until the pork chops are warmed through.
22. Serve hot with mashed potatoes, rice, noodles, or vegetables.
Notes
Cook the pork chops in batches so they brown instead of steaming.
Do not overcook thin pork chops, since they can dry out quickly.
Keep the gravy at a gentle simmer after adding the cream.
Use baby bella mushrooms for a deeper flavor.
Replace heavy cream with half-and-half for a lighter gravy.
Use gluten-free flour and gluten-free soy sauce for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled pork chops and gravy for up to 2 months.
Add a splash of chicken broth when reheating if the gravy becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 329
- Sugar: 3 g
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 96 mg