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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. But the pork chops make for a cheap, quick, easy, and delicious weeknight meal. This meal comes together in one skillet and just 20 minutes. Serve over mashed potatoes or egg noodles and you’ll have a cheaper version of the comfort food classic Salisbury Steak.
1-quart sauce pot
- Pork Chops: 1/2 to 1 inch in thickness and bone in. This will help to keep them moist as well as prevent overcooking of the pork chops. Tender, juicy pork chops like these will have you grabbing packs from the store every time they’re on sale!
- Vegetables: Mushrooms and onions bring the traditional taste of Salisbury Steak to the gravy.
- Beef Broth: Bringing the deep flavor and color in the traditional dish to this pork version.
- Butter and Oil: Perfect for searing and adding flavor to the pork chops.
- Flour: To make the roux – to thicken the sauce.
- Seasonings: Salt, pepper, and dried thyme are the only seasonings needed here. Keeping it simple and flavorful. The fresh thyme is just for added garnish.
- Sear the seasoned pork chops in a hot skillet with oil and butter. This will add tremendous flavor, texture, and will 90% take care of the cooking process of the pork chops.
- Remove the pork chops to a sheet pan or a large plate. Something that can collect any juices. Add more butter, thyme, and saute the vegetables until tender.
- Add flour to make the roux, followed by beef broth. This is what gives the dish a really deep, rich taste in the gravy.
- Add the pork and juices back to the gravy and simmer for just a few minutes to finish the cooking process of the pork and blend the flavors.
- 12-inch skillet
- cutting board
- large plate
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Traditional Salisbury Steak is a beef patty shaped as a steak and seared on both sides smothered in a mushroom gravy sauce. Ground beef is cheaper than actual steaks and would provide the same rich, hearty, beefy taste. Most Salisbury steak recipes that use ground beef are prepared similarly to meatloaf or meatballs with eggs, breadcrumbs, and condiments mixed in.
Salisbury steak is named after Dr. J.H. Salisbury who was an American physician that believed in the low-carb diet way of life, while heavily relying on beef protein specifically.
According to Dr. Salisbury himself and the USDA, it needs to be at least 75% beef to be considered Salisbury in its true form. Since the late 1800s, many households have used whatever minced meat they had on hand. I’m a rebel when it comes to food combinations. So I’m calling this Salisbury pork chops. Or you can call it pork chops in brown mushroom gravy if you’re highly offended.
- Don’t be afraid of high heat in the skillet. You really want to get the seasoning sticking to the pork chops. You’re more likely to overcook the pork chops than undercook them. So go ahead and crank that heat! Treat your pork chops like a steak. High heat and a healthy amount of butter!
Refrigerate leftovers in an airtight container for about 3-4 days. Reheat in the microwave. Add a splash of water or beef broth to loosen the sauce back up during reheating.
Freezing this dish isn’t ideal as the pork chops would likely become pretty tough. You could make a big batch of the mushrooms gravy and freeze it in ice cube trays, then in a large ziplock bag. Pull a couple of gravy cubes and microwave until liquid again to add to any dish!
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Salisbury Pork Chops
- 12 inch cast iron skillet
- Cutting board
- Measuring cups and utensils
- Stirring Spoon
- 2 Tablespoons olive oil
- 4 Tablespoons butter divided
- 4 bone-in pork chops 1/2 inch to 1 inch in thickness
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/8 cup flour
- 1 yellow onion
- 10 ounces bella mushrooms
- 2 cups beef stock
- 1 teaspoon dried thyme
- 1 teaspoon fresh thyme for garnish
- Heat a 12-inch skillet over medium-high heat with olive oil and half of the butter.2 Tablespoons olive oil, 4 Tablespoons butter
- Salt and pepper on both sides of all the pork chops. Sear the pork chops on each side for 3-5 minutes until the crust appears golden brown. Remove from the skillet and set to the side on a plate.4 bone-in pork chops, 2 teaspoons salt, 1 teaspoon pepper
- Add the remaining butter, onions sliced into thin rings, sliced mushrooms, and dried thyme into the skillet. Saute for 5 minutes until onions and mushrooms are tender.4 Tablespoons butter, 1 yellow onion, 10 ounces bella mushrooms, 1 teaspoon dried thyme
- Dust in the flour and stir to absorb the remaining liquid.1/8 cup flour
- Pour in the beef stock and stir to create the gravy.2 cups beef stock
- Add the pork chops back to the skillet along with the juices from the plate. Simmer another 5 minutes. Garnish with fresh thyme or parsley.1 teaspoon fresh thyme