Pork

Skillet Pork Chops and Mushroom Gravy Recipe for Two

Skillet pork chops and mushroom gravy are pan-seared to perfection and served up with creamy mushroom and caramelized onion gravy on top of fluffy rice.

Skillet Pork Chops and Mushroom Gravy with rice

 

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This dish is all homemade with no canned soup. It is easy, delicious, made in just one skillet, and ready in just 35 minutes.

 

This recipe makes a great lunch, dinner, or impressive and romantic date night meal for two.

 

How to make Skillet Pork Chops and Mushroom Gravy:

Cut the onion into slices and chop the mushrooms.

 

In a 10-inch cast iron skillet, melt 1 tablespoon butter over medium heat. Click for a 10 inch cast iron skillet.

 

Sprinkle the pork chops with 1/4 teaspoon of the salt and the pepper.

 

Place the pork chops in the skillet and cook about 3 minutes.

two thick pork chops in a cast iron skillet

 

Flip them over and cook another 3 minutes. Transfer the chops to a plate and set aside.

two browned pork chops in a skillet

 

Add the remaining 1 tablespoon butter to skillet and melt over medium heat.

 

Stir in the onions, mushrooms, and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion and mushrooms soften.

onions and mushrooms cooking in a skillet

 

Add in the garlic, chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil.

garlic, chicken broth, and heavy cream added to skillet

 

Pour in the rice and return to boiling.

 

Place the pork chops over the rice mixture. Reduce the heat to low, cover and simmer 20 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145 degrees F.

pork chops cooking in mushroom gravy

 

Garnish with parsley if desired.

 

Skillet Pork Chops and Mushroom Gravy Recipe for Two

 

 

 

Yield: 2 servings

Skillet Pork Chops and Mushroom Gravy

Skillet pork chops and mushroom gravy are pan-seared to perfection and served up with creamy mushroom and caramelized onion gravy on top of fluffy rice.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 Tablespoons butter (divided)
  • 2 bone-in pork loin chops (3/4 inch thick)
  • 1/2 teaspoon salt (divided)
  • 1/4 teaspoon ground black pepper
  • 1/2 yellow onion
  • 4 oz mushrooms
  • 1 teaspoon minced garlic
  • 1 cup unsalted chicken broth
  • 1/4 cup heavy cream
  • 1 cup uncooked white rice
  • 2 Tablespoons chopped fresh parsley (optional)

Instructions

  1. Cut the onion into slices and chop the mushrooms.
  2. In a 10-inch cast iron skillet, melt 1 tablespoon butter over medium heat. Click for a 10 inch cast iron skillet.
  3. Sprinkle the pork chops with 1/4 teaspoon of the salt and the pepper.
  4. Place the pork chops in the skillet and cook about 3 minutes, flip over and cook another 3 minutes. Transfer the chops to a plate and set aside.
  5. Add the remaining 1 tablespoon butter to skillet and melt over medium heat.
  6. Stir in the onions, mushrooms, and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion and mushrooms soften.
  7. Add in the garlic, chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil.
  8. Pour in the rice and return to boiling.
  9. Place the pork chops over the rice mixture. Reduce the heat to low, cover and simmer 20 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145 degrees F.
  10. Garnish with parsley if desired.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:Calories: 927 Total Fat: 41g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 199mg Sodium: 745mg Carbohydrates: 87g Fiber: 2g Sugar: 4g Protein: 51g

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