Skillet Pork Chops with Mushrooms and Melted Swiss Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8 oz each)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 cup heavy cream
• 4 slices Swiss cheese (about 4 oz total)
• 1 tbsp chopped parsley (optional)

Do This

• 1) Pat chops dry; season with 1 tsp salt, 3/4 tsp pepper, and garlic powder.
• 2) Sear in a hot skillet with olive oil: 3–4 minutes per side; transfer to a plate.
• 3) Sauté mushrooms, onion, and butter until browned, 6–8 minutes; add garlic for 30 seconds.
• 4) Sprinkle flour; cook 1 minute. Whisk in broth, Worcestershire, Dijon, thyme, and remaining salt/pepper; simmer 2–3 minutes.
• 5) Stir in heavy cream; return chops and juices. Cover and simmer on low 6–8 minutes, until pork hits 145°F.
• 6) Top each chop with Swiss; cover 1–2 minutes to melt. Rest 3 minutes and serve with extra mushroom sauce.

---

Why You’ll Love This Recipe

• Classic diner comfort: savory mushroom gravy and gooey Swiss cheese in one skillet.
• Juicy pork chops simmer gently to a safe, tender 145°F without drying out.
• Big flavor from simple pantry staples like Worcestershire and Dijon.
• Weeknight-friendly with easy cleanup and a sauce that’s perfect over potatoes or noodles.

Grocery List

• Produce: cremini mushrooms (12 oz), yellow onion (1 small), garlic (3 cloves), parsley (optional)
• Dairy: unsalted butter, heavy cream, Swiss cheese slices
• Meat: bone-in pork chops (4, about 1 inch thick)
• Pantry: olive oil, kosher salt, black pepper, garlic powder, all-purpose flour, low-sodium chicken broth, Worcestershire sauce, Dijon mustard, dried thyme

Full Ingredients

Pork chops

• 4 bone-in pork chops (about 1 inch thick; 8 oz each)
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2 tbsp olive oil

Mushroom-onion gravy

• 2 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced 1/4 inch thick
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)
• 1/2 cup heavy cream

Cheese topping and finish

• 4 slices Swiss cheese (about 4 oz total)
• 1 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Season the pork chops

Set the pork chops on a plate and pat them very dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 tsp kosher salt, 3/4 tsp black pepper, and 1/2 tsp garlic powder.

Let the chops sit at room temperature for 5 minutes while you slice the mushrooms and onion.

Step 2: Sear for a golden crust

Heat a 12-inch heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat.

Add the pork chops in a single layer. Sear without moving them for 3–4 minutes, until deeply browned. Flip and sear the second side for 3–4 minutes.

Transfer the chops to a plate (they will not be cooked through yet). Keep any juices on the plate; you’ll add them back to the sauce.

Step 3: Brown the mushrooms and soften the onions

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet.

Add 12 oz sliced mushrooms and 1 thinly sliced small onion. Cook, stirring occasionally, for 6–8 minutes, until the mushrooms release their moisture and start to brown and the onions are soft.

Add 3 minced garlic cloves and cook for 30 seconds, just until fragrant.

Step 4: Build the diner-style gravy

Sprinkle 2 tbsp all-purpose flour over the mushrooms and onions. Stir constantly for 1 minute to cook off the raw flour taste.

Slowly pour in 1 1/2 cups chicken broth while stirring and scraping up the browned bits from the bottom of the pan.

Stir in 2 tsp Worcestershire sauce, 1 tsp Dijon mustard, and 1/2 tsp dried thyme. Add 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bring to a gentle simmer and cook for 2–3 minutes, until the sauce thickens slightly.

Step 5: Make it rich and creamy

Reduce heat to medium-low and stir in 1/2 cup heavy cream. Keep the sauce at a gentle simmer (avoid a rapid boil, which can tighten the meat and reduce too fast).

Taste the sauce and adjust seasoning if needed.

Step 6: Simmer the pork chops until juicy and safe

Return the pork chops to the skillet along with any juices from the plate. Nestle them into the sauce so the mushrooms and gravy surround the meat.

Cover the skillet and simmer on low heat for 6–8 minutes, flipping the chops once halfway through, until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.

If your chops are thicker than 1 inch, plan on 8–10 minutes of covered simmering, checking with a thermometer.

Step 7: Melt the Swiss and serve

Turn heat to low. Place 1 slice of Swiss cheese on each chop. Cover again and cook for 1–2 minutes, just until the cheese melts and drapes over the pork.

Remove from heat and let the chops rest in the skillet for 3 minutes (this helps the juices settle). Spoon extra mushroom gravy over the top, sprinkle with 1 tbsp chopped parsley if you like, and serve hot.

Pro Tips

• Dry the chops well before searing. Moisture is the enemy of browning; a dry surface gives you that diner-style crust.
• Don’t rush the mushrooms. Let them sit for a minute or two between stirs so they brown instead of steaming.
• Use a thermometer. Pull at 145°F for juicy pork; overcooking is the main reason chops turn tough.
• Control the simmer. Keep it gentle on low after the chops go back in so the sauce stays silky and the pork stays tender.
• Want a thicker gravy? Simmer uncovered for 2–4 minutes before adding the chops back, or add an extra 1 tsp flour when cooking the roux.

Variations

• Onion-soup style: Replace half the broth with 3/4 cup beef broth, add 1/2 tsp soy sauce, and top with Swiss for a French-onion vibe.
• Extra tangy: Swap the heavy cream for 1/2 cup sour cream, stirred in off heat (keep the sauce below a simmer after adding to prevent curdling).
• Spicy pepper-mushroom: Add 1/2 tsp crushed red pepper and finish with 1/2 tsp smoked paprika stirred into the sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills. Reheat gently in a covered skillet over low heat with a splash of broth or water (about 1–2 tbsp per chop) until warmed through and the sauce loosens, about 6–10 minutes. For best texture, avoid microwaving on high; use 50% power in short bursts if needed.

Make-ahead tip: You can slice the mushrooms and onions and mince the garlic up to 24 hours ahead. Keep them refrigerated in separate containers.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories, 42 g protein, 12 g carbohydrates, 38 g fat, 16 g saturated fat, 1 g fiber, 980 mg sodium.