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. 

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

Scroll to the bottom for a full recipe card.

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.

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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.

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

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.

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

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.

Garnish with parsley if desired.

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Yield: 2 servings

Skillet Pork Chops and Mushroom Gravy

Print

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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• 
  Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use

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

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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