If you’re looking for new ways to cook pork chops, look no further than Salisbury Pork Chops. A blend of perfectly fried pork chops and Salisbury steak in a rich mushroom gravy sauce. Better still, it’s done in 20 minutes.

Why You’ll Love This Recipe

Beef stock makes for a rich traditional Salisbury steak taste. However, the pork chops offer a budget-friendly, quick, and delicious weeknight meal. This dish comes together in just one skillet, and you’ll have it ready in 20 minutes. Serve it over a bed of mashed potatoes or egg noodles for a delightful spin on the classic Salisbury Steak comfort food.

If you’re craving variety, check out our smothered pork chops or perfectly pan-fried pork chops for more delicious options!

Ingredients

• Pork Chops: Aim for chops that are 1/2 to 1 inch thick and bone-in to keep them moist and flavorful.
• Vegetables: Sautéed mushrooms and onions that enhance the classic Salisbury Steak taste.
• Beef Broth: Adds deep flavor and a dark color reminiscent of the traditional dish.
• Butter and Oil: Essential for searing the pork chops and boosting flavor.
• Flour: Necessary for creating a roux to thicken the gravy.
• Seasonings: Keep it simple with salt, pepper, and dried thyme. Fresh thyme can be used for garnish.

Instructions

1. Sear the seasoned pork chops: Heat a skillet with oil and butter and sear the chops until they are golden brown. This enriches the flavor and retains moisture.
2. Remove the pork chops: Transfer the seared chops to a plate to catch any juices. Next, throw in more butter, thyme, and sauté the onions and mushrooms until tender.
3. Make the roux: Add flour to the skillet with the cooked vegetables and stir, creating a roux. Gradually pour in the beef broth and stir to form a rich gravy.
4. Finish the dish: Return the pork chops along with any juices back into the skillet. Let it simmer for a few minutes to meld the flavors and complete the cooking process.

Equipment Needed

• 12-inch skillet
• Tongs
• Knife and cutting board
• Large plate

Storage Instructions

Refrigerate leftovers: Store in an airtight container for 3-4 days, reheating in the microwave. Add a splash of water or beef broth if the gravy has thickened during storage.

Freezing: While freezing the entire dish isn’t recommended (as pork chops may become tough), you can freeze the mushroom gravy separately in ice cube trays. Use it as a base for other meals!