Pan-Seared Pork Chops with Mushroom-Onion Gravy

Pan-Seared Pork Chops with Mushroom-Onion Gravy: 5 Flavor Wins

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Introduction

Imagine biting into a perfectly seared pork chop: the crust is golden and slightly crisp, while the inside remains juicy, tender, and bursting with flavor. Now picture that same chop smothered in a velvety mushroom and caramelized onion gravy that clings to every forkful. Pan-Seared Pork Chops with Mushroom-Onion Gravy delivers exactly that—an elegant yet comforting meal you can prepare in under 45 minutes.

The magic begins by seasoning thick-cut pork chops with salt, pepper, and garlic powder, then searing them in a hot skillet until they develop a rich, brown crust. While the chops rest, onions and mushrooms sauté in the same pan, picking up all the fond (those delicious browned bits) left behind by the meat. A simple flour-based roux transforms into a deeply savory gravy when you deglaze with broth and stir in cream or milk. The final result is a plate of pork chop perfection: savory, saucy, and satisfyingly homey.

I first made this recipe when I wanted a special dinner but only had about an hour. My kitchen was filled with the aroma of onions turning sweet and mushrooms gaining an earthy depth. By the time the gravy was ready, I had the chops reheated and bathed in sauce—a combination that felt straight from a restaurant. Pair this dish with creamy mashed potatoes or buttered noodles, and you have a balanced, soul-warming meal that pleases both kids and adults.

Below, you’ll find all the details to make Pan-Seared Pork Chops with Mushroom-Onion Gravy flawless every time: from ingredient breakdown and step-by-step instructions to serving suggestions, FAQs, nutrition facts, and pro tips. Let’s get cooking!

Why You’ll Love This Recipe

  1. One-Skillet Simplicity
    • Sear the pork chops, sauté onions and mushrooms, then build the gravy in one pan—minimal cleanup without sacrificing flavor.
  2. Flavor Depth
    • The combination of savory mushroom, sweet caramelized onion, and a splash of broth creates a gravy that’s both robust and comforting.
  3. Tender, Juicy Pork Chops
    • A quick sear locks in juices; letting the chops rest ensures they stay moist under the rich gravy.
  4. Family-Friendly
    • Mildly seasoned chops and a creamy gravy appeal to all ages. Serve over mashed potatoes, rice, or noodles for a complete, satisfying meal.
  5. Quick & Versatile
    • Ready in under 45 minutes, perfect for weeknights. Easily scale up or down, and swap ingredients (chicken, mushrooms, herbs) based on pantry staples.

Ingredients

(Serves 4; easily scaled for more or fewer servings)

Pork Chops & Seasoning

  • 4 bone-in or boneless pork chops, about ¾–1″ thick (total ~1.5 lbs / 680 g)
  • 1½ tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 1 tsp garlic powder
  • 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
  • 2 Tbsp olive oil, divided
  • 2 Tbsp unsalted butter, divided

Mushroom-Onion Gravy

  • 1 medium yellow onion, thinly sliced (about 1½ cups)
  • 8 oz (225 g) cremini or white mushrooms, cleaned and sliced (about 2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 1½ cups (360 ml) low-sodium chicken broth (or beef broth for extra richness)
  • ½ cup (120 ml) heavy cream (or half-and-half)
  • 1 tsp Worcestershire sauce (optional, adds umami)
  • Salt & black pepper, to taste
  • 2 Tbsp chopped fresh parsley or thyme leaves, for garnish

Step-by-Step Instructions

1. Prepare & Season the Pork Chops (5 minutes)

  1. Pat Pork Chops Dry
    • Use paper towels to pat each pork chop on all sides until completely dry. Removing moisture allows the meat to sear properly instead of steaming.
  2. Season Evenly
    • In a small bowl, mix 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp garlic powder.
    • Rub this seasoning evenly on both sides of each pork chop. Sprinkle the remaining ½ tsp salt and ½ tsp black pepper evenly over the meat.
    • Lightly press 1 tsp dried thyme (or fresh thyme leaves) onto each chop for an herby aroma. Let the seasoned chops rest at room temperature for 5 minutes while you move on to the next steps.

Tip: Removing pork chops from the fridge 10–15 minutes before cooking ensures more even cooking and a better sear.

2. Sear the Pork Chops (10 minutes)

  1. Heat the Skillet
    • Place a large, heavy skillet (cast iron or stainless steel) over medium-high heat. Allow it to heat for 2–3 minutes until hot.
  2. Add Oil & Butter
    • Add 1 Tbsp olive oil and 1 Tbsp butter to the skillet. Swirl to coat. When the butter melts and begins to foam (and stops turning brown), the pan is ready.
  3. Sear Pork Chops
    • Carefully add the pork chops in a single layer, leaving space between each—do not overcrowd. If needed, sear in two batches.
    • Sear 4–5 minutes without moving, until a deep golden-brown crust forms on the bottom.
    • Flip and sear the other side 3–4 minutes for medium doneness (internal temperature 145 °F / 63 °C). Adjust time if chops are thicker or thinner.
    • Transfer seared chops to a plate and tent loosely with foil. Let them rest while you make the gravy.

Tip: If chops are particularly thick (over 1″), reduce heat to medium after the initial sear, cover with a lid, and cook 2–3 more minutes on each side until internal temperature reaches 145 °F.

3. Sauté Onions & Mushrooms (10 minutes)

  1. Reduce Heat & Add Butter
    • Lower heat to medium. Add the remaining 1 Tbsp butter to the skillet.
  2. Cook Onions
    • Add thinly sliced onions (1½ cups). Season lightly with a pinch of salt to help draw out moisture.
    • Sauté, stirring occasionally, for 5–6 minutes, until onions are soft, translucent, and just beginning to caramelize at the edges.
  3. Add Mushrooms & Garlic
    • Add sliced mushrooms (2 cups) to the onions. Season with a pinch of salt and pepper.
    • Cook 4–5 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown.
    • Stir in 2 cloves minced garlic and continue cooking 30 seconds until fragrant—do not let garlic brown or burn.

Tip: Scrape up any brown bits (fond) from the bottom of the pan as you move onions and mushrooms—these bits add richness to the gravy.

4. Build the Mushroom-Onion Gravy (10 minutes)

  1. Create a Roux
    • Sprinkle 2 Tbsp flour evenly over the onion-mushroom mixture.
    • Stir constantly for 1–2 minutes to cook off the raw flour taste. The mixture will form a golden paste (roux) that thickens the gravy.
  2. Deglaze with Broth
    • Slowly pour in 1½ cups chicken broth while whisking continuously to prevent lumps. Increase heat to medium-high to bring the mixture to a gentle boil.
    • Scrape the bottom of the pan to release any remaining fond—this deepens the gravy’s flavor.
  3. Add Cream & Seasonings
    • Stir in ½ cup heavy cream.
    • Whisk in 1 tsp Worcestershire sauce (optional).
    • Simmer 2–3 minutes, whisking frequently, until the gravy thickens and coats the back of a spoon.
    • Taste and adjust seasoning with salt and black pepper to your preference.

Tip: If the gravy is too thick, whisk in up to ¼ cup extra broth. If it’s too thin, let it simmer 1–2 more minutes uncovered.

5. Return Pork Chops & Simmer (5 minutes)

  1. Nestle Chops in Gravy
    • Reduce heat to low. Add the seared pork chops back into the skillet, spooning gravy over each piece so they’re partially submerged.
  2. Simmer Gently
    • Cover the skillet and simmer 4–5 minutes, until the pork chops reach an internal temperature of 145 °F (63 °C) (if they haven’t already) and absorb some of the gravy’s flavor. Avoid overcooking—use a meat thermometer for accuracy.
  3. Finish & Garnish
    • Turn off heat. Taste the gravy again and adjust salt and pepper if needed.
    • Sprinkle 2 Tbsp chopped fresh parsley or thyme leaves over the top for a burst of color and fresh herbal aroma.

Tip: A squeeze of fresh lemon juice (½ tsp) at the very end brightens the deep, savory gravy without making it overtly lemony.

6. Assemble & Serve (2 minutes)

  1. Plate Each Serving
    • Spoon a generous ladle of mushroom-onion gravy onto each plate.
    • Place a pork chop on top, then spoon additional gravy over it.
    • Serve with creamy mashed potatoes (drained, mashed with butter and milk) or buttered egg noodles to soak up every drop.
  2. Garnish & Enjoy
    • Add a final flourish of fresh parsley or a sprig of thyme. Serve immediately while everything is hot.

Tip: For extra richness, top each pork chop with a small pat of butter right before serving—watch it melt into the gravy.

Serving Suggestions

  • Mashed Potatoes:
    • Peel and quarter 2–3 Yukon Gold potatoes. Boil until fork-tender (15–20 minutes). Mash with 2–3 Tbsp butter, 2–3 Tbsp milk, salt, and white pepper. Serve alongside the pork chops so the gravy can mingle with the creamy mash.
  • Buttered Egg Noodles:
    • Cook 4 oz egg noodles according to package instructions. Drain and toss with 2 Tbsp butter, salt, and black pepper. Serve under the pork chops and pour gravy over top.
  • Steamed Green Beans or Asparagus:
    • Add a simple vegetable: steam green beans or asparagus for 3–5 minutes, then season with salt, pepper, and a squeeze of lemon juice. The bright flavors cut through the rich gravy.
  • Roasted Brussels Sprouts:
    • Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast at 400 °F (200 °C) for 15–20 minutes until caramelized. Their nutty flavor complements the earthy mushrooms.
  • Crispy Dinner Rolls or Garlic Bread:
    • Offer rolls or garlic bread to mop up every bit of gravy. Brush bread with garlic-butter mixture (melted butter + minced garlic + parsley), then bake at 375 °F (190 °C) for 8–10 minutes until golden.

FAQs

  1. Can I use boneless pork chops instead of bone-in?
    • Yes. Boneless chops cook a bit faster—sear 3–4 minutes per side, then simmer 3–4 minutes in gravy. Check internal temperature of 145 °F (63 °C) before serving.
  2. What if I don’t have cremini mushrooms?
    • Substitute white button mushrooms or shiitake. If you only have dried mushrooms, rehydrate in warm water, squeeze dry, and add them to the gravy—reserve soaking liquid (strained) as part of the broth.
  3. How do I prevent pork chops from drying out?
    • Pat chops dry before seasoning to ensure a good sear. Use a meat thermometer and remove at 145 °F, then rest for 3–5 minutes under foil. Overcooking beyond 150 °F leads to dryness.
  4. Can I make gravy ahead of time?
    • Yes. Make gravy up to 24 hours ahead and refrigerate. Reheat gently before adding pork chops. If gravy thickens too much, stir in a splash of broth or cream to loosen.
  5. How do I make this gluten-free?
    • Substitute gluten-free all-purpose flour for the roux and ensure your broth is certified gluten-free.
  6. Can I bake pork chops instead of searing?
    • You can, but you’ll miss the fond that flavors the gravy. To bake, season chops, place on a baking sheet, and roast at 400 °F for 20–25 minutes until 145 °F internal. Then use the same skillet to make gravy.
  7. How should I store leftovers?
    • Cool completely, then store pork chops and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to refresh the gravy.

Nutrition Facts (per serving, serves 4)

  • Calories: 520 kcal
  • Protein: 45 g
  • Carbohydrates: 18 g
  • Fat: 28 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 860 mg

(Nutrition includes a pork chop with gravy; sides not included.)

Recipe Tips

  1. Even Thickness for Pork Chops
    • If chops vary in thickness, use a meat mallet to gently pound them to about ¾–1″ thickness. This ensures uniform cooking and prevents one side from overcooking while the other lags.
  2. Maximize Fond
    • Don’t wipe the pan after searing—those brown bits are full of flavor. When you add onions and mushrooms, scrape the fond into the mixture to infuse the gravy.
  3. Caramelize Onions Properly
    • Cook onions over medium heat, stirring occasionally, until they’re soft and lightly golden before adding mushrooms. Rushing this step results in raw onion taste rather than sweet, caramelized depth.
  4. Control Gravy Consistency
    • If the gravy is too thin, let it simmer uncovered 2–3 minutes more. If too thick, whisk in up to ¼ cup extra broth.
  5. Use Fresh Herbs for Brightness
    • A final sprinkle of chopped parsley or thyme invigorates the dish and contrasts the rich gravy.
  6. Add a Splash of Acid
    • A squeeze of fresh lemon juice (¼–½ tsp) stirred into the gravy at the end lifts flavors and cuts through the richness.
  7. Customize Mushrooms
    • For earthier flavor, add a handful of dried porcini (rehydrated), or mix button and shiitake mushrooms.

Conclusion

Pan-Seared Pork Chops with Mushroom-Onion Gravy brings together the heartiness of golden-brown pork chops, the earthy sweetness of caramelized mushrooms and onions, and a rich, velvety sauce—all in one skillet. Whether you’re cooking a weeknight supper or hosting friends, this dish delivers comfort-food satisfaction with a gourmet twist. Ready in under 45 minutes, it pairs beautifully with mashed potatoes, egg noodles, or roasted vegetables, ensuring a complete and memorable meal.

For more pork chop recipes and gravy variations, explore Bon Appétit’s collection of skillet dinners and Serious Eats’ guide to mastering pan sauces. Enjoy every savory bite!

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