Skillet seared pork chops smothered in a rich, herbed cream of mushroom sauce. An elegant yet easy one pan meal in 30 minutes.
The best things about this dish are that it's made in one pan, in about 30 minutes.
These smothered pork chops in mushroom gravy are delectable served with vegetables, mashed potatoes, buttered noodles, or rice.
Pork chops- boneless pork chops, but you can also use bone-in pork chops, keeping in mind this will increase the cooking time.
White wine- use a dry wine such as pinot grigio; can substitute cooking wine if necessary.
Mushrooms- choose white button mushrooms or creminis mushrooms.
Parmesan- shredded off the wedge, or a Parmesano-Reggiano cheese rind.
Remove pork chops from the fridge 30 minutes prior to cooking.
Pat dry with paper towels, and salt and pepper both.
Heat a heavy skillet on medium-high heat. Add butter or oil.
Place pork chops one side down in the hot skillet and don't move them.
Don't move the pork chops while they cook on the first side, allowing a good sear to develop, for about 3-4 minutes.
Once a good, dark sear has developed on the first side, flip the pork chops to the other side and allow a sear to develop on that side, another 3-4 minutes.
Take the internal temperature of the pork chops to make sure they have come to 145 degrees in the center.
Once all the pork chops are done, allow them to rest on a plate. Do not cut into them so that the juices can distribute, resulting in a much more tender pork chop.
While the pork chops rest, sauté the mushrooms in the same pan until browned and their edges are crisped.
Remove the mushrooms from the pan onto a plate once they're cooked so that they don't get soggy.
Add the minced garlic and shallot. If necessary, add another tablespoon of butter.
Sauté until caramelized and fragrant, then sprinkle in the flour.
Whisk the flour into the butter until it becomes smooth and incorporated in the flour. It should form a thin, paste-like texture, called a roux.
Pour in the stock and wine. Stir or whisk to combine with the roux until it is thoroughly mixed.
Add desired herbs and simmer the liquid for a few minutes until thickened.
Return the sauteed mushroom to the skillet.
Turn off the heat. Add the cream and Parmesan cheese. Stir to combine.
Once the cream and Parmesan have been stirred into the mushroom gravy, add the seared pork chops back to the skillet.
1. Take pork chops out of the fridge 30-45 minutes prior to cooking to come closer to room temperature.
2. Make sure the pan is completely heated before adding pork chops, to create a good sear that locks in juices and moisture.
3. Choose pork chops that are at least ¾ inch thick- so that they don't easily dry out during the searing process.
4. Use a digital thermometer to avoid overcooking the pork chops, which makes them dry.
5. Allow fully cooked pork chops to rest for at least 5 minutes before cutting into them, to allow the juices to distribute.
You only need to cook pork chops until the internal temperature reaches 145 degrees Fahrenheit, according to this statement.
You should only clean the mushrooms with a dry towel, and avoid soaking them in water, which makes them mushy. If you do lightly rinse them, allow them to air out as much as possible before cooking.
- For a juicier, and often more flavorful pork chop, consider substituting bone-in pork chops for boneless.
- Be sure to allow the pork chops to come closer to room temperature by removing them from the fridge and setting them on the counter 30-45 minutes prior to cooking.
- Pat the pork chops dry with paper towels on both sides to remove excess moisture-this makes for a nice, crispy sear.
- Don't overcrowd the pork chops in the pan, if there's not enough room to give them all at least a half inch space in between, fry them in batches.
- Consider adding fresh rosemary or sage to the skillet once you've poured the liquids in, and simmer it the sauce for extra flavor.
- Using a digital thermometer is the best way to ensure you cook the pork chops to the exact temperature you want, for juicy, perfect pork chops.
- If you don't want to use wine, substitute the wine with more stock plus ½ teaspoon of white wine vinegar or a dollop of sour cream.
If you tried these cast iron pork chops, and liked the cream of mushroom sauce, leave a comment or a rating using the stars in the recipe card below to help other readers!
Try these other, one skillet recipes.
Cast Iron Pork Chops with Cream of Mushroom Sauce
- 3 tablespoon butter can sub olive oil
- 2 pounds boneless pork chops
- 1 cup white mushrooms sliced
- 2-3 cloves garlic minced
- 1 shallot minced
- 3 tablespoon flour
- ⅔ cup white wine dry
- 2 cups chicken stock
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- salt and pepper to taste
- fresh rosemary, thyme or sage sprigs optional
- Remove pork chops from fridge 30-45 minutes before cooking time.
- Use a paper towel to pat dry both sides, and generously salt both sides with coarse pepper and salt.
- Heat a cast iron skillet on medium high heat, add butter (2-3 tablespoons).
- Fry pork chops on each side, without disturbing until a nice sear forms (about 3-5 minutes per side), leaving at least a half inch of room in between. If necessary, do this in batches.
- Remove pork chops once they've reached an internal temperature of 143-145 degrees Fahrenheit for medium, and set on a plate.
- Add sliced mushrooms (1 cup), sauté until edges are crisp and browned. Remove the sautéed mushrooms from the skillet and set aside on a plate.
- Add minced garlic (2-3 cloves) and shallot to skillet, sauté until caramelized and translucent.
- Sprinkle in flour (3 tablespoons) and and whisk until combined. If necessary, add another tablespoon of butter if it's too dry to mix.
- Pour in the wine (½ cup) and stock (2 cups) and add fresh herb sprigs if desired, and simmer on high heat until reduced by half, about 5 minutes.
- Once reduced, reduce heat to low and add back the sautéed mushrooms, heavy cream (½ cup), and Parmesan cheese (1 cup), whisk to combine.
- Return the pork chops to the sauce, remove from heat and serve.
- Remove pork chops from fridge 30-45 minutes prior to cooking.
- Pat both sides dry with a paper towel.
- Use coarse salt and pepper if possible.
- Use a digital thermometer and refer to this chart for optimal temperature for pork chops so they don't dry out.