Pan-Seared Pork Chops with Mushroom Gravy
Thick-cut pork chop steaks seared until golden, then braised in a savory mushroom and onion gravy made with chicken broth and thickened with flour. The pork stays tender and juicy while absorbing the rich, umami-forward sauce. Ideal for weeknight dinners or casual entertaining, this one-skillet approach delivers restaurant-quality results without fuss. The mushrooms and garlic deepen the sauce while keeping preparation straightforward.
Ingredients
- 4 pork chop steaks
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoon unsalted butter
- 1 onion, diced
- 3 clove garlic, minced
- 5 ½ oz mushrooms, sliced
- 1 tablespoon wheat flour
- 1 ¾ cups chicken broth
- 1 teaspoon salt
Instructions
- 1
Season pork chop steaks on both sides with salt and pepper
- 2
Melt butter in large skillet over medium to low heat
- 3
Add steaks and fry until golden brown on both sides, then remove and set aside
- 4
In same skillet, sauté diced onion and garlic until slightly golden
- 5
Add sliced mushrooms and sauté for 1 minute
- 6
Stir in flour, then pour in chicken broth and stir until combined
- 7
Season with salt and pepper, then return steaks to skillet
- 8
Cover and simmer for 25 minutes until steaks are cooked through
- 9
Serve steaks with mushroom gravy spooned over
Tips
For maximum browning, pat the pork steaks dry before searing and avoid moving them around in the pan during cooking.
Slice mushrooms uniformly so they cook evenly and release their moisture at the same rate.
If gravy seems too thin after 25 minutes, mix a small amount of flour with cold water and stir in at the end.
Good to Know
Refrigerate in airtight container for up to 3 days. Reheat gently on stovetop over low heat, adding splash of broth if needed.
Prepare and sear pork chops up to 4 hours ahead. Refrigerate separately from braising liquid. Combine and finish cooking when ready to serve.
Serve directly from skillet or transfer to plates. Spoon mushroom gravy and vegetables over steaks. Pairs well with egg noodles, mashed potatoes, or crusty bread.
Common Mistakes
Do not skip the initial searing step to avoid pale, steamed meat instead of flavorful browned steaks
Do not cook mushrooms too long before adding broth to avoid them becoming mushy
Do not increase heat above medium during braising to avoid tough, dry pork
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use boneless pork chops instead?
Yes, but reduce braising time to 15-20 minutes. Boneless chops are thinner and cook faster. Check for doneness around the 15-minute mark to avoid overcooking.
What if my gravy is too thin after cooking?
Mix 1 tablespoon flour with 2 tablespoons cold water to create a slurry, then stir it into the simmering liquid. Simmer for 2 minutes until thickened to desired consistency.
How long can I store leftovers?
Store in airtight container in refrigerator for up to 3 days. Reheat gently on stovetop with splash of broth. Do not freeze as texture of pork becomes grainy when thawed.