These pork chops with mushroom pan gravy use one skillet for boneless chops and a simple mushroom sauce. A little milk and cornstarch give the sauce body without a heavy cream base. A thermometer makes it easier to stop cooking while the pork is still juicy.
Tips for pork chops with mushroom pan gravy
Choose four boneless center-cut loin chops of similar thickness, about 3/4 inch, weighing 1 1/2 pounds total before cooking. Very thick chops need more time. White or cremini mushrooms both work; use the same weight. Serve with green vegetables or mashed potatoes if desired; those sides are not part of the calculation.
Helpful equipment: a instant-read thermometer. Check the size and features for your kitchen before buying.
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Makes 4 servings. One serving: 1 pork chop with one-quarter of all mushroom gravy. Prep 15 minutes; cook 25 minutes; total elapsed time 43 minutes.
Pork Chops with Mushroom Pan Gravy
Ingredients
- 4 boneless center-cut pork loin chops 1 1/2 lb total raw
- 8 oz white mushrooms sliced
- 1/2 cup onion finely chopped
- 1 tbsp olive oil
- 1 cup 2% milk
- 1/2 cup beef broth
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pat pork chops dry and season with salt and pepper. Keep raw pork and utensils separate from cooked food. Heat oil in a large skillet over medium-high heat.
- Sear chops 3–4 minutes per side until browned, then transfer to a plate. They may not be fully cooked yet. Lower heat to medium and add mushrooms and onion to the skillet. Cook 6–8 minutes until softened; add garlic for 30 seconds.
- Add broth and scrape up browned bits. Stir cornstarch into cold water, then add it and the milk. Bring to a gentle simmer, stirring; avoid a hard boil.
- Return pork and juices. Simmer gently 4–8 minutes, turning once, until each chop reaches 145°F in the thickest part. Remove chops and rest at least 3 minutes. Cook longer when needed for thicker chops.
- Divide the chops and all mushroom gravy among four plates. Total time includes the 3-minute rest.
Storage and meal prep
Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days and reheat leftovers to 165°F. Add a little water when reheating gravy gently; milk-based gravy may separate after freezing.
More practical ideas
Try pork and white bean tomato skillet for another option. See our meal prep guide for more help.
About the nutrition
Estimated nutrition includes every listed ingredient divided into 4 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.