These cast iron skillet pork chops come together in just 20 minutes in your cast-iron skillet and can be cooked on your camp stove, grill, over the campfire, or on your stovetop at home. For this easy skillet meal, tender chops are lightly breaded and smothered in a creamy make-ahead mushroom sauce.
Recipe at a Glance: Skillet Pork Chops
- DETAILS
- Total Time: 20 minutes (5 minutes hands-on)
- Preparation method: Campfire, camp stove, or stovetop
- Equipment: Cast iron skillet
- HIGHLIGHTS
- This simple boneless pork chop recipe uses a homemade mushroom sauce that can be prepared in advance. No canned soup!
- The dish is cooked entirely in a single cast iron skillet.
Pan-fried pork chops with mushroom gravy has been a staple at our house forever. While many recipes call for condensed mushroom soup, I found that it never really agreed with me and that I couldn't get the sauce to be nice and smooth without mixing it up in a separate bowl.
Since camping is all about less dishes and less effort, I devised this easy recipe that utilizes a make-ahead mushroom sauce. All you need to do at camp is shake your pork chops in breadcrumbs, sear them in your skillet, and top with the creamy sauce.
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Ingredients and Substitutions
- Seasoned breadcrumbs--I prefer to use seasoned breadcrumbs, as they give the finished dish a little more flavor. You can substitute plain breadcrumbs and add your own seasoning, if you prefer. Don't use panko, as it won't adhere to the pork evenly.
- Pork chops--Just like in my Blackstone pork chops recipe, I use center cut pork loin chops for this recipe. You can use your preferred cut, but choose ones that are at least ¾-inch (18-mm) thick.
- Cream cheese mushroom sauce--If you're headed out to camp, I recommend making the cream cheese mushroom sauce in advance. It's not difficult to make, but it will save you a lot of time and dishes once you're there. You can keep it in your cooler for a few days, or freeze it for up to 3 months.
How to Make Cast-Iron Skillet Pork Chops
1. Season the pork with salt and pepper.
2. Place the seasoned breadcrumbs in a bag and add the pork chops. Seal the bag and give it a good shake to evenly coat the pork.
3. Heat the oil in a cast-iron skillet over medium heat. Add the pork chops and sear on both sides until almost cooked through.
4. Pour in the mushroom sauce and let it simmer until the pork chops are cooked through and the sauce is reduced to your desired consistency.
FAQs
Absolutely. I recommend sautéing your onions in some oil in the skillet before cooking your meat. When the onions are soft, push them off to the side and cook the pork, adding more oil, if needed. Once you add the mushroom sauce, mix the onions into it.
You're going to want something to sop up any extra mushroom gravy. Mashed or roasted potatoes, rice, or French bread are all great choices. If you've got extra mushrooms, try one of these mushroom recipes.
Yes. Depending on the thickness of the pork chops, the cooking time may be slightly longer. Use an instant read thermometer to ensure that your chops have reached an internal temperature of 145°F (63°C) before serving.
Pork chops generally become tough if they are overcooked. Center cut chops are quite lean, so it doesn't take much extra cooking to make them tough. Check the internal temperature of your chops frequently, and avoid cooking them over 145°F (63°C).
After removing them from the heat, let the chops rest for 3 to 5 minutes before serving. This will help the juices absorb into the meat, ensuring a juicy, tender bite.
Storing and Reheating Skillet Pork Chops
Leftover pork chops and mushroom gravy can be stored in a sealed container in your fridge or cooler for up to 3 days. Rewarm them gently in a skillet over medium-low heat until warmed through.
Tips and Troubleshooting
- The cooking time for your pork is going to be dependent on how thick they are. If you are cooking thin-cut chops, start checking the internal temperature early.
- If your pork chops are browning too quickly, reduce the heat. This will allow the pork to cook through without burning the breadcrumb coating.
- If you prefer extra gravy, increase the amount of mushroom sauce to 2 cups.
- Use your extra mushroom sauce to make creamy mushroom ravioli for another easy meal on your camping trip.
More Pork Chop Recipes You'll Love
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Recipe
Skillet Pork Chops with Mushroom Gravy
Equipment
Ingredients
- Three (¾-inch-thick) boneless pork loin chops (about 1 ½ lbs | 680 g)
- Salt and freshly ground black pepper
- ½ cup seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 ½ cups cream cheese mushroom sauce
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the pork chops with salt and pepper
- Place the pork chops in a zip-top bag and add the bread crumbs. Shake well to evenly coat the meat.
- Set a 10-to-12-inch cast-iron skillet over medium heat on your stove, camp stove, grill, or over hot coals. Let the skillet heat up for a couple of minutes, then pour in the oil.
- Lay the pork chops in the hot oil and sear, turning once, until golden brown on both sides and almost cooked through, about 4 minutes per side.
- When the pork chops have reached an internal temperature of about 135°F (57°C), or are nearly cooked through, reduce the heat to medium low (or move the skillet to a slightly cooler part of the fire), and pour in the mushroom sauce. Let it simmer until heated through and reduced to your desired consistency, 2 to 3 minutes.
- Garnish with parsley, if using, and serve immediately.
Notes
- Thickness matters--The cooking time for your pork chops is going to be dependent on how thick they are. If you are cooking thin-cut chops, start checking the internal temperature early.
- Browning--If your pork chops are browning too quickly, reduce the heat. This will allow the pork to cook through without burning the breadcrumb coating.
- Make it saucier--If you prefer extra gravy, increase the amount of mushroom sauce to 2 cups.
- Leftover mushroom sauce--Mix your extra mushroom sauce with pasta or egg noodles for another easy meal on your camping trip.
Sharon Mckay says
Husband and I loved it!