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Skillet Chops with French Onion Gravy

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Skillet Chops with French Onion Gravy with mushrooms on top

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I often get asked about the best way to cook pork chops to keep them from drying out.  The truth of the matter is that it’s more about how long you cook them rather than how you cook them.  Food safety standards recommend cooking pork to an internal temperature of 145°F.  Doing that will ensure it’s safe to consume and still juicy!  But you shouldn’t just guess at it.  The only reliable way to do it is to test the meat using an instant read thermometer.  It’s something that I recommend everyone have in their kitchen and can be purchased rather affordably from places like Amazon.  This is the one I use in the test kitchen: ThermoPro TP18 (aff link)

Skillet Chops with French Onion Gravy with sliced mushrooms on topNow, not only so we want our chops to be juicy, but we want them to be flavorful too, right?  Well, I’ve got ya covered!  These Skillet Chops with French Onion Gravy are seriously the bomb.com.  Searing them in oil and butter adds great flavor.  Then we add mushrooms, beef broth, onion soup mix for a huge flavor blast, a little vinegar for bite, and we tighten it all up into a delicious gravy that you’ll be eating with a spoon.  Well, I do.  But don’t tell anyone.

Skillet chops with French onion Gravy served and sliced on plate

One thing to remember is that many things will continue to cook after they’ve been taken off the heat because of the residual heat in the meat.  It’s called carryover heat or carryover cooking.  Keeping that in mind, I use an instant read thermometer to measure the internal temp of my chops and pull them from the heat at about 140°F then tent them with foil.  The carry over heat combined with the foil, will get them to that 145°F mark without overcooking them.

Skillet Chops with French Onion Gravy in cast iron skillet

Skillet Chops with French Onion Gravy in cast iron skillet
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5 from 4 votes

Recipe Card

Skillet Chops with French Onion Gravy

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Stacey Little | Southern Bite

Ingredients

  • 4 3/4-inch bone-in center cut pork chops
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 2 cups reduced sodium beef broth, divided
  • 1 (1-ounce) packet dry onion soup mix
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon corn starch

Instructions

  • Pat the pork chops dry with paper towels and season them with salt and pepper.  
  • Heat a large skillet over medium-heat and melt the butter in the oil. Once hot, add the pork chops.  They should sizzle when you add them.  Cook on one side for 4 to 5 minutes or until brown.  Turn and cook an additional to 4 to 5 minutes  or until brown and the internal temp registers 140°F on a instant read meat thermometer.  Remove to a plate and lightly tent with foil.  
  • Reduce the heat to medium and add the mushrooms.  Cook, stirring occasionally,  4 to 5 minutes or until golden brown.  Stir in 1 cup of the beef broth, the dry onion soup mix, and the vinegar.  Bring to a bubble, scraping the bottom of the pan.    
  • In a small bowl, whisk the corn starch into the remaining 1 cup of beef broth. Pour it into the skillet and stir well.  Bring to a simmer and allow the gravy to thicken.  Return the pork chops to the skillet and spoon the gravy over them.  Serve immediately.    

Notes

You are welcome to use other cuts of pork - center cut, boneless chops, etc - you just may need to adjust the cooking time accordingly.  This is another place where having a thermometer comes in really handy!  
Skillet Chops with French Onion Gravy in cast iron skillet
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

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  1. Holly

    Amazing flavor & so easy & inexpensive. I followed the recipe exactly & will make no adjustments. Delicious & my family loved it.

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  4. Gayle

    Made this tonight and my husband loved it! the mushroom gravy was great over the mashed potatoes too! Only change I made was that I had to use canola oil since I was out of olive oil. Was easy and didn’t take much time at all….we will be making this again at our house.

    Reply

  6. CTY

    I do love cast iron skillet meals–this dinner sounds like just what I needed–a grown up version of my DIY hamburger helper: brown some ground beef in a bit of fat as needed, add in beef broth or water, envelope of onion soup mix and stir in egg noodles. Cover and simmer till the noodles are done and gravy thickens. But like I said yours sounds more like a proper grown up dinner.

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  7. Denise

    This sounds like it would be delicious with hamburger patties too! With a salad, a side of mashed potatoes, hot rolls and fried okra! ????

    Reply

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