Skillet Pork Chops with Mushroom Sauce

A tangy, succulent sauce with sauteed mushrooms and onions simmered with juicy pan fried pork chops.

Skillet Pork Chops with Mushroom Sauce by #pork #mushrooms

Do you have that one ingredient you’ll use in a dish only for the love your family has for it– but you don’t? 

I have a love/hate relationship with mushrooms, as I do with bananas.  LOVE in the sense, mushrooms give dishes great flavor.  But, I dislike mushrooms (to the extreme) when it comes to actually putting one in my mouth!  I always buy the biggest mushrooms I can possibly find, slice them in large pieces, so they’re easier to find in the dish!  And, of course save them all for the rest of the family that absolutely LOVES mushrooms.

Now that we have that mushroom discussion out of the way…

Today is Mystery Dish day!  Our host this month is Katie from Made to be a Momma.  {If you haven’t seen all what she does on her blog, you better head over there and check it out.  Such creativeness!} 

Katie put together a delicious list! 

Cream cheese
Hot sauce 
Orzo Pasta
Baby spinach 
Ritz crackers
Fresh herbs ( any kind)

Choosing 3 ingredients and create a recipe.  My favorite kind of challenge!  I was going back and forth on so many possibilities.  In love with everything on this list!  And, my guys voted all for the mushrooms.  {Of course they did.}

Skillet Pork Chops with Mushroom Sauce with #pork #skillet

You are going to love making (and devouring!) this Skillet Pork Chops with Mushroom Sauce!  Not only is it simply delicious, but it all comes together quite quickly.  AND, it’s all cooked in one pan!

Skillet Pork Chops with Mushroom Sauce by 1

It all starts with a heated skillet and pork chops.  You can use pork chops with the bone or boneless.  Either is just as delicious!

When the chops are done browning on each side, set off to the side on a plate.  In the skillet is all the goodness from the pan fried pork chops.  Now it’s time to put in the sliced mushrooms and onions. 

Skillet Pork Chops with Mushroom Sauce by 2

Saute for about 5 minutes with dashes of Worcestershire and butter.

Add in the rosemary and garlic.  

Skillet Pork Chops with Mushroom Sauce by 3

Sprinkle with flour and toss it around to coat all the tender vegetables.  This is how the sauce secretly thickens after you’ve add the liquid {beef broth}.

Skillet Pork Chops with Mushroom Sauce by 4

Pour in the beef broth and let it simmer for a few more minutes.  Gently stir in the Greek yogurt right before you add the fresh spinach.  The yogurt {or sour cream} gives it a little creamy texture.  SO good!

Place each pan fried pork chop back into the mushroom sauce.  Simmer for a few more minutes and dinner is done!

Mushroom lover or not, this dish is de-lish!

Skillet Pork Chops with Mushroom Sauce by #pork

Skillet Pork Chops with Mushroom Sauce
A tangy, succulent sauce with sauteed mushrooms and onions simmered with juicy pan fried pork chops. You are going to love making (and devouring!) this Skillet Pork Chops with Mushroom Sauce! Not only is it simply delicious, but it all comes together quite quickly. AND, it’s all cooked in one pan!
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  1. 6-8 pork chops
  2. salt and pepper
  3. 3/4 cup all purpose flour and 3 tablespoons, divided
  4. 3 tablespoons olive oil
  5. 2 tablespoons butter, divided
  6. 16 ounces mushrooms, sliced
  7. 1 small red onion, sliced
  8. 5 (or more) dashes of Worcestershire sauce
  9. 3 cloves garlic, crushed
  10. 1 small sprig rosemary or 1 teaspoons of dried rosemary
  11. 1 1/2 cup beef broth
  12. 1 cup plain Greek yogurt or sour cream
  13. 2 cups fresh baby spinach
  14. fresh parsley for garnishing, optional
  1. Sprinkle salt and pepper on each side of all the pork chops. Combine 3/4 cup of flour with more salt and pepper in a wide shallow dish. Dredge each pork chop into the flour mixture on both sides. Set aside on a plate.
  2. Preheat a large skillet with oil and 1 tablespoon butter on medium-high heat. Once the butter has melted, place each pork chop in the skillet and brown each side until golden brown. (May take about 3-5 minutes on each side, depending upon how thick your chops are or how hot your pan is.) Then place them on the plate off to the side.
  3. Put the heated skillet back on medium-high heat with 1 tablespoon of butter. {Do not wipe out the pan.} Saute mushrooms and onions with the dashes of Worcestershire sauce and stir occasionally for 5 minutes. Add garlic and rosemary with 3 tablespoons of flour and give it a stir.
  4. Pour beef broth over the mushroom mixture and stir. It will begin to slightly thicken while simmering for 5 minutes. Gently add in the Greek yogurt until combined. Fold in the spinach.
  5. Set the cooked pork chops in the sauce and simmer for 3 more minutes and serve.
  1. This sauce makes plenty to use as the gravy for mashed potatoes on the side.
Simply Gloria

Skillet Pork Chops with Mushroom Sauce by #mushrooms

Head over to see what my friends have created with this month’s Mystery Dish list!

Lemon Poppyseed Coconut Waffles by Made to be a Momma

Soft Lemon Poppyseed Cookies by I Dig Pinterest 

Mediterranean Roasted Spatchcock Chicken by Flavor the Moments

Grilled Chicken & Spinach Salad with Lemon Poppyseed Dressing by Inspiration Kitchen

Lemon-Poppy Seed-Coconut Cookie Cups by The Smart Cookie Cook

 (2-Ingredient) Strawberry Soda Cupcakes with Lemon Cream Cheese Frosting  by Yummy Healthy Easy

Crunchy Baked Coconut Chicken Nuggets with Spicy Dipping Sauce  by The Well Floured Kitchen 

Spinach Chicken Crepes with White Wine Cream Sauce by Living Better Together 



Make this Skillet Pork Chops with Mushroom Sauce smothered over buttered Slow Cooker Garlic Butermilk Mashed Potatoes… it’s absolutely divine!

Slow Cooker Garlic Buttermilk Mashed Potatoes with Parmesan cheese and cream cheese!

Bacon Wrapped Stuffed Pork Chops from Ingredients16

Also, have these Bacon Wrapped Stuffed Pork Chops the next time you’re up for some {more} chops!  

Loves from

I’m sharing my Skillet Pork Chops with Mushroom Sauce with these link parties!


  1. says

    Pork chops are often given the shaft in the foodie world aren’t they?! You did them such justice here! I’ve never thought to add mushrooms to the mix. Definitely something I’ll have to try!
    Matty recently posted…Korean BBQ Sandwich!My Profile

  2. says

    These pork chops look so flavorful and delicious, Gloria! I love the flavor that mushrooms give to dishes but it has to depend on the type of mushroom and how they are prepared in order for me to eat them – like a portobello burger. My husband and son love mushrooms though 🙂

  3. says

    This looks gorgeous!! I’m laughing about the mushrooms- my family loves them too & I can’t get past the idea that I’m putting a fungus in my mouth – not to mention the slime factor of cooked ones. But they certainly add to the photogenic quality of the dish. You know me- all about how it photographs. 🙂

    Love ya my friend – miss you!
    Gina recently posted…Red Hot Kisses & Hugs CookiesMy Profile

  4. says

    This looks wonderful, Gloria. I strongly dislike the texture of mushrooms but hubby loves them. If I’m going to use them I will chop them up real fine, that way I can swallow without having to chew. Problem solved. Ha! I love pork chops but don’t cook them nearly enough. Going to have to try this recipe, with finely chopped mushrooms of course. 😉
    Jen @ Baked by an Introvert recently posted…BBQ Chicken PizzaMy Profile

    • says

      You are too funny! I used to do the same thing with the mushroom action in little bitty pieces. But now that the teenager is older, I don’t have to hide the mushrooms anymore for him… he already loves them!
      Have such a great weekend, my friend!

  5. says

    Hi Gloria – these pork chops and that luscious sauce look amazing. It’s funny because I was always generally a mushroom fan but then maybe I OD’ed on them and didn’t want them for a few years – now I’m pretty fully on board again. I love your trick to make big pieces so you can pick them out. : )
    Monica recently posted…Jamie Oliver’s chocolate malt cookiesMy Profile

  6. Amanda says

    THANK YOU!! I just made these tonight, and they were absolutely wonderful! We don’t eat pork often, and I tend to make it the same way when we do, so I was really excited to try this. Definitely did not disappoint. Some mashed golden potatoes on the side was all that was needed to make this a truly amazing meal.

  7. says

    Made this tonight and YUM! We loved the mushrooms in this dish! I did deglaze the pan with a bit of red wine and then substituted the beef broth with chicken broth (I had an open carton that needed to be used up). Also, left the spinach out and served sautéed kale with egg noodles on the side, which was perfect for dragging through the gravy! Will be making this again. Thank you for the recipe 🙂
    Creative Mama Renee recently posted…Valentine’s Day Marble Painting, with Paper DecorationsMy Profile

  8. Tjayne says

    YUMMY- just finished & we all loved it- especially the sauce- yum, yum.
    The only thing that could have helped me was if your recipe stated how much time cooking the pork chops. I was a little concerned that browning them & 3 minutes in the sauce wasn’t enough time, so after browning for at least 5 min per side, I put them in a 350 oven while I made the sauce- delicioso- will definitely make it again- maybe with chicken breasts! Thanks for the recipe!

  9. Jackie says

    Hi Gloria

    Did you have to fry pork chips in two batches or did you have a really big skillet to fit all the pork chops in one layer.

    • says

      I used a medium to large skillet. But depending upon the cut of pork chops you get, they kind of shrink as they fry up. so, go ahead and use the size that best fits all the chops. Hope you love these. My boys ask for this dish at least 3x a month! Thanks so much for stopping by, Jackie!

  10. Connie says

    We just ate this tonight and it was sooooooooo delicious! We paired it with spaghetti noodles and it was so flavorful! I can’t wait to make this again for my family!

  11. Claudia says

    I just made this recipe tonight with bone-in pork chops, using sour cream instead of Greek yogurt because I had the sour cream but not the yogurt. I followed the recipe exactly. A huge hit with my husband! He said, “this is absolutely delicious.” Definitely a keeper. (Next time I may try the yogurt to compare and will use boneless pork chops from now on.)

  12. Uday Thambimuthu says

    If you do this in a dutch oven, it preserves the softness of the pork chops and adds the slow roast flavour, just takes an extra 20-30min to cook. Well worth it though. Just add it all to the dutch oven and roast at 180c (frequently check it to make sure it doesn’t dry out the chops)
    I added paprika and cayenne and served it with garlic roast potatoes, very tasty.

    Keep in mind it always takes 20 minutes to cook out the flavour of the flour, otherwise it tastes starchy. Very thin pork chops wind up being overcooked, I used forquarter chops (bone in) which also adds flavour.

  13. Jessica Nichols says

    This was absolutely amazing! I didn’t use onions and didn’t have rosemary but added in everything else and WOW I surprised myself! I was kind of Leary of the Greek yogurt because it has that weird taste, but it actually gave the meal the perfect amount of flavor. It was a tiny bit sweet but not a ton or overly sweet. I would make this again for sure! Super easy, 1 pan dish.


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