One Skillet Pork Chops in Mushroom-Onion Gravy

Do you shop at one of those big box stores? Recently, Hubby and I made our monthly Costco run. Buying in bulk, when done right, saves money, and all you need to do is set aside a little time to break down the giant packages into more reasonable portions. Take those giant packages of pork chops for example. Forty thin-cut pork chops works out to fifty-cents per chop. For us, forty pork chops equates to the meat needed for six meals. These are easy to break down into smaller portions, and stored in the freezer. Buy a roast that can feed an army, cut it into smaller roasts, and you can easily transform one giant roast into three or four two-pound roasts. One package of stew meat becomes two stews, with plenty of left overs for lunches during the week. For our little family of three, breaking down those big box store containers into manageable servings works well while stretching our buying power.

This one-skillet supper is super easy to whip up, takes little time to cook and is perfect for a mid-week dinner. Don’t have thin-cut pork chops? That’s okay, just increase your simmering time to about 20 minutes, depending upon thickness.

One Skillet Pork Chops in Mushroom-Onion Gravy
2 teaspoons olive oil
8 pork chops, thin cut
8 oz crimini mushrooms – sliced
1/2 Onion, cut into thin slivers
1/2 cup chicken stock
1 cup beef stock
1/4 cup flour
Salt and pepper to taste

Lightly salt and pepper pork chops. Set aside.

Peel onion, cut in half and then slice half of the onion into long, thin slivers. Set aside.

Wash and remove stems from mushrooms. Slice mushrooms thin and set aside until ready to use. (This can be done earlier, held in bags until ready to cook).

Heat large skillet over medium high heat. Add one teaspoon of oil to hot skillet and give the pan a good swirl to coat the bottom of the pan.

Sear pork chops in hot oil for 2 minutes per side. (You may have to do this in two batches depending on the size of your skillet to avoid over crowding).

Remove chops from skillet, place on  a sheet of foil and seal to keep the chops warm.

Add remaining teaspoon of olive oil to same skillet, swirling to distribute. Add sliced mushrooms and onions to the pan. Sauté until lightly brown and the mushrooms have begun to release their juices, about 5 minutes.

Sprinkle mushroom mixture with flour and cook, stirring constantly, for one or two minutes or until all flour has been absorbed.

Add both chicken and beef stock. Stir and scrape the bottom of the pan to gather all the brown bits. Reduce heat to medium-low and let the mixture simmer for about 5 minutes. The gravy will begin to thicken.

Add the chops back into the pan (along with any drippings), spooning the gravy over the chops. Continue to simmer, uncovered for 10 minutes longer or until pork chops are heated through, allowing the gravy to reduce by half and thickened. If necessary, cover and cook for an additional 5 to 10 minutes or until pork chops are tender. Taste the gravy, add more salt and pepper to taste.

Transfer chops to a large rimmed serving platter or casserole dish. Pour all the gravy over chops and serve.

The gravy is delicious and can be served over mashed potatoes. The mushrooms and onion slivers add both texture and flavor to the pan gravy.