Without using canned soup, the traditional pork chop is served with mushroom gravy. Serve with potatoes or rice.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless pork chops, 1-inch thick
- ½ teaspoon seasoning salt, or to taste
- 1 tablespoon oil
- 2 cups chicken broth
- 1 cup sliced button mushrooms
- 1 small chopped onion
- 2 tablespoons butter
- ¼ cup flour, or more as needed
Instructions
- Trim fat off pork chops and season generously with seasoning salt.
- 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
| Calories | 339 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 784 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and simple, yet delicious. Kids asked for seconds so it looks like I’m cooking again tomorrow – no leftovers. I doubled the recipe and used salt AND pepper to season the meat. Other than that, followed the recipe as written. Hubby and kids already asked when are we having this version of pork chops again. 🙂
I made this using two pork chops, fresh mushrooms, an envelope of onion soup mix and a cup of water. Baked covered for 35 mins at 350 …….turned out fabulous. I used the onion soup to make a pan gravy . Use over noodles, potatoes, or rice.
Very good recipe but I agree the “slurry” did not have nearly enough liquid. Liked it well enough to make again adjusting the liquid and/or using cornstarch. Also, I would reduce the cooking times, my pork chops were not tender …. but the flavor is great and will make again.
I made this today and it is fabulous and simple to cook. Thanks for the perfect recipe!!
I used beef and it was excellent.
I made it according to the recipe but I used onion soup mix instead of the chicken broth it was awsome
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!
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!
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!!
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.
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.