4-Ingredient Mushroom Gravy-Smothered Pork Chops
This is the dinner that you make when you want lots of gravy without spending tons of time cooking and stirring to develop that gravy flavor from scratch.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 cast iron pan or stainless-steel sauté pan
Ingredients
- 1 ½ pounds bone-in pork chops
- 1 tsp seasoned salt or salt
- 1 tsp ground black pepper divided
- 1 tbsp canola oil or neutral tasting oil
- 2 large onions sliced
- 1 pound mushrooms sliced
- 2 10.5-ounce cans Heart Healthy Cream of Mushroom Soup
Instructions
- Heat the pan on medium high heat. Cut slits about 1” apart into the edge of the porkchops so they don’t curl up while they cook. Season the pork chops on both sides with salt and ½ tsp ground black pepper.
- Add canola oil to the pan. Put the pork chops in the pan and cook for 5 to 7 minutes on each side. You may need to cook this in two batches depending on the size of your pan and pork chops.
- While the pork chops are cooking, peel and slice onions into strips. Clean and slice the mushrooms.
- Take the pork chops out of the pan and let them rest on a plate. There should be fond (brown bits stuck to bottom of the pan). Add the onions to the pan and cook for 5 minutes, stirring occasionally, until it starts to look translucent and the fond loosens off the bottom of the pan.
- Add the mushrooms to pan and cook for 5 to 7 minutes, stirring occasionally, or until the mushrooms and onions are softened.
- Cut the pork chops into bite-size pieces, about 1” x ½”, after it has rested for a few minutes. Keep the bones; it’s fine to leave some meat on the bones.
- Add the cream of mushroom soup to the pan and stir until well combined. Cook for about 1 minute until the soup is fully incorporated with the ingredients in the pan.
- Add the pork chop pieces and bones back into the pan and stir well. If the pork on the bone is still a little pink, continue to cook in the gravy for another 1 to 2 minutes.
- Serve with steamed rice, mashed potatoes, or cooked egg noodles.
Video
Notes
Tips and Tricks
What thickness should the pork chops be?
This dish is easier to cook with pork chops around 1” to 1 ½” thick. Thin cut pork chops can be more expensive but the dish will cook quicker.
What other proteins can be used in this recipe?
I’ve made this with boneless chicken breasts and thighs. To ensure evenly cooked chicken breast, butterfly the breast so it will be half as thick and cook for 3 to 4 minutes on each side.
You can also try this with beef or lamb. I have not tried these proteins in this recipe, so let me know how it works out!
What onions can be used in this recipe?
White onions work best. You can use yellow or sweet onions as well. Red onions will change the color of the gravy, so if you don’t mind that then go ahead and use them.
What about the mushrooms?
You can use all types of mushrooms. Button and cremini mushrooms are the most budget-friendly. Shiitake, portabella, oyster, maitake, and beech mushrooms would also taste great.