Name: Pork Chops with Mushrooms and Onions
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 boneless pork chops, 1-inch thick; 0.5 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; 0.25 cup flour, or more as needed

Pork Chops with Mushrooms and Onions Recipe

Cook Time: 35 minutes

Ingredients

4 boneless pork chops, 1-inch thick
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
cup flour, or more as needed

Directions

Trim the fat off the pork chops and season generously with seasoning salt.
Heat oil in a large skillet over medium heat. Add the pork chops and cook for 3 to 4 minutes per side, until browned.
Transfer the pork chops to a plate and set aside.
Pour the chicken broth into the skillet, bringing it to a boil. Scrape the browned bits off the bottom of the pan using a wooden spoon.
Add the sliced mushrooms, chopped onion, and butter to the skillet. Let the mixture simmer for 5 minutes.
Transfer 2 tablespoons of the sauce to a small bowl. Add flour to the bowl and mix with a fork until smooth and no lumps remain.
Pour the flour mixture back into the skillet and stir until it's fully incorporated into the sauce.
Return the pork chops to the skillet, covering them with the sauce. Cover and simmer for 15 minutes.
Remove the lid and continue to cook until the gravy thickens to your desired consistency and the pork chops are no longer pink in the center. The internal temperature of the pork chops should reach 145F (63C).
If you prefer a thicker gravy, you can mix in more flour as needed.

Nutrition Facts (per serving)

Calories: 339
Fat: 22g (28% DV)
Saturated Fat: 9g (43% DV)
Cholesterol: 81mg (27% DV)
Sodium: 784mg (34% DV)
Total Carbohydrates: 9g (3% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 2g
Protein: 26g (52% DV)
Vitamin C: 2mg (2% DV)
Calcium: 27mg (2% DV)
Iron: 1mg (7% DV)
Potassium: 501mg (11% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

fabeveryday

10/06/2025 01:52:54 PM

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.

DeeJay50

01/13/2020 05:24:09 AM

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!

John D

10/02/2023 08:39:26 PM

Loved this, can make as is or experiment with some stuff. I had some chopped jalapenos that added a nice mellow 'pop' to the sauce. Also marinated the pork in oil, garlic and Montreal steak seasoning (seemed like a good pairing) over night. Awesome!

lutzflcat

08/25/2024 10:17:09 AM

The seasoned salt brings extra flavor, and I did add some pepper. If time permits, I’ve started brining all my pork chops, and these turned out extra tender. Used baby bella mushrooms instead of button mushrooms, and I’ll probably add more next time. Nothing fancy here, just a tasty, simple meal served with mashed potatoes and Zesty Zucchini and Squash (on this site). This one’s a keeper.

Donna Sharp

01/13/2020 05:24:09 AM

Retta Larch

11/09/2024 12:51:33 AM

This is tasty as it is! And I want to make it again but cook the mushrooms and onions in the pork chop juices BEFORE adding stock to the pan. Feel like that might give it a different flavor and improve the onions in the dish. Also I might try cornstarch instead of flour for thickener

Marcia Hiruo

09/20/2021 02:41:23 AM

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.

Rachel Caddy

01/09/2020 03:20:15 PM

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!!

Sherre

04/11/2025 12:33:50 AM

I only had 1 1/2 cups of the broth so filled in with white wine. I also had crimini mushrooms so used those. Quite good. Will make again.I also had to add more sauce to the flour. Would use less flour next time but sauce did thicken nicely.

Angelina

12/31/2019 06:37:40 PM

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.

Pam

04/08/2025 12:35:18 AM

Followed as directed, after 10 minutes of simmering at the en , added fresh spinach and served with rice. Delicious

Pam

04/08/2025 12:35:18 AM

Followed as directed, after 10 minutes of simmering at the en , added fresh spinach and served with rice. Delicious

Debra Thomas

09/18/2024 09:15:41 PM

Can’t wait to make this again soon.

Barbara Rivera

05/19/2024 09:25:58 PM

Obsessed with this recipe! ❤️

ako

01/12/2023 01:16:52 AM

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. :)

JoyceFitzsimmons

06/07/2022 06:22:13 PM

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.