Quick Pan Seared Pork Chops with Mushroom Gravy Pan Sauce

Quick Pan Seared Pork Chops with Mushroom Gravy Pan Sauce

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Flavorful bone-in pan seared pork chops with mushroom gravy pan sauce cooked in just one skillet for an simple weeknight food.

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A person can hardly ever have plenty of quickly and simple evening meal recipes. My favorites are individuals that incorporate veggies in the preparing – like this recipe for pan seared pork chops with mushroom gravy. Earthy mushrooms incorporate a good rich flavor to the gravy and double as a side.

Commonly, I enjoy a good thick boneless pork chop recipe like this Parmesan crusted pork chop, but bone-in pork chops are a fantastic option, way too. Thinner bone-in pork chops are total-flavored and cook dinner in minutes, earning them fantastic for a fast weeknight food.

Pan seared bone-in pork chops in a stainless-steel skillet with creamy mushroom gravy and served with a bowl of cheddar cheese mashed cauliflower and a bowl of sauteed garlic greens.

It can be my knowledge that at times pan seared pork chops can get a little bit dry. It took me a although to find out how to cook dinner juicy pork chops. I believe that that letting them arrive to room temperature for twenty-thirty minutes is critical. Why? They cook dinner more evenly, preventing the dreaded uncooked meat at the bone and dried exterior. And, the scorching pan won’t shock the cold meat leading to it to toughen.

Some people consider that meat bones perform heat. That’s’ false. They essentially perform as insulators. That’s why the meat around the bone is often underneath-cooked or uncooked.

Pan seared bone-in pork chop with mushroom gravy pan sauce over cheddar mashed cauliflower and sauteed greens on a plate.

While this pan seared pork chop recipe doesn’t very qualify as a smothered pork chop recipe, it does have a good pan sauce. Lots of recipes for smothered pork chops simply call for cream of mushroom soup, this recipe does not. Building the flavors in the pan or and cutting down the pan sauce provides a improved, even though thinner, mushroom gravy than using canned soup.

If you have spent any time on Reduced Carb Maven hunting at my very low carb evening meal recipes then you know I like to use my pan. What can I say? It is simple and I like a very little sauce with my skillet diner.

Seared pork chops with mushroom gravy is 5 net carbs for each serving.


Pan Seared Pork Chops with Mushroom Gravy

Flavorful bone-in pan seared pork chops with mushroom gravy pan sauce cooked in just one skillet for an simple weeknight food. 

Servings: four

Calories: 483 kcal


  • four skinny, bone-in pork chops (one/two inch every)
  • two one/two tbsp avocado oil (olive oil or bacon grease), divided
  • one pound sliced mushrooms
  • one tbsp onion, minced
  • one clove garlic, minced
  • one/three cup dry white wine
  • one/three cup unsalted hen broth
  • one/two cup significant cream
  • one/8 tsp powdered dried sage
  • one/four tsp fresh thyme leaves, chopped
  • salt and pepper



  1. Let the pork chops arrive to room temperature for at least twenty minutes. This makes certain they cook dinner evenly and do not get tough. Then rub each sides of the pork with close to two teaspoons of oil and period with salt and pepper. (My pork chops have been one/two inch thick.) Mince the onion and garlic and chop the thyme. Pour the wine and hen broth jointly in a little bowl.


  1. Heat a huge pan around medium higher heat. When scorching, incorporate two -three tsp. oil or plenty of to swirl and coat the bottom of the pan. The oil is scorching when the surface shimmers. Insert the pork chops to the pan and transform the heat down to medium. Cook dinner for about three one/three minutes for each side. (If your pork chops are thicker or cold, incorporate more cooking time.) Clear away to a plate and tent with foil.

  2. Insert one tbsp of oil to the pan and swirl to coat. When the oil shimmers, incorporate the mushrooms and stir to coat. Cook dinner undisturbed for two minutes. Stir the mushrooms and incorporate the onions and garlic to the pan. Cook dinner for one moment and stir. Cook dinner for an additional moment then incorporate the wine and hen broth scraping all of the brown bits off the bottom of the pan. Let simmer and cut down by half.

  3. Insert the significant cream, powdered sage and fresh thyme, cooking right up until the sauce thickens (this is a thinner sauce). Season with salt and pepper to taste. 


  1. Either nestle the pork chops into the pan and bring to table or pour the mushrooms and sauce around the pork chops and provide. I served with aged cheddar cauliflower mash and sauteed greens with garlic.

Recipe Notes

Nutrition Specifics

Pan Seared Pork Chops with Mushroom Gravy

Amount For each Serving

Calories 483 Calories from Body fat 360

% Daily Worth*

Overall Body fat 40g sixty two%

Sodium 142mg 6%

Overall Carbs 6g two%

Dietary Fiber 1g four%

Protein 21g 42%

* Percent Daily Values are dependent on a 2000 calorie eating plan.

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Dr. Bruce D. Schirmer
Dr. Bruce D. Schirmer
Cutting the risk of heart disease with dietary changes and exercise is Dong’s notable area of expertise, Dong is an active nutrition researcher and is currently president of the National Lipid Association.

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