The classic pork chop with mushroom gravy but without using canned soup. Serve with rice or potatoes.

Gallery

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat off pork chops and season generously with seasoning salt.

    Advertisement
  • Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.

  • Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.

  • Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.

  • Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

Nutrition Facts

339 calories; protein 25.8g; carbohydrates 9.1g; fat 21.6g; cholesterol 81.3mg; sodium 783.9mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2019
Yummy basic recipe but I d recommend a few changes next time for my taste. First I think it needs more than 2 tablespoons of liquid for the slurry (at least 1/4 cup) then I d add some garlic powder salt and pepper to the gravy. Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2019
Yummy basic recipe but I d recommend a few changes next time for my taste. First I think it needs more than 2 tablespoons of liquid for the slurry (at least 1/4 cup) then I d add some garlic powder salt and pepper to the gravy. Read More
(2)
Rating: 5 stars
01/13/2020
I didn't have pork chops so I cut two pork steaks in half. I also use 3TBS of cornstarch instead of the flour and added it to 1/4c of broth. Skipped the seasoned salt and used salt and pepper and also added it to the gravy. Put in a few cloves of garlic and about a teaspoon of Thyme. Served it with rice and steamed broccoli for a balanced meal. Will probably try this with cubed steak or stew meat and use beef broth instead of chicken. 5 stars as is! Read More
(1)
Rating: 4 stars
01/07/2020
It's a great dish for those who are 'paranoid' about using canned soups in a recipe (once in a while). I make a very similar pork chop dish of my great grandmother's but it's made with a can of Cream of Mushroom soup. Read More
(1)
Advertisement
Rating: 4 stars
01/09/2020
Very good I would make some changes also... the flour to liquid ratio is a off it did not make a "slurry" I would just add a small amount of flour to the pan after taking the pork chops out and then bring to a boil. The rest seem to work great. served with mashed potatoes and broccoli. Yumm!! Read More
Rating: 5 stars
05/14/2020
I made it according to the recipe but I used onion soup mix instead of the chicken broth it was awsome Read More
Advertisement