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Skillet Pork Chops with Mushrooms & Tomatoes

Skillet pork chops with mushrooms & tomatoes: An quick 20 minute weeknight dinner idea that’s so full of flavor — and low carb + gluten free, to boot!

This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. These tender and flavorful skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free!

We’re diving deep into quick and easy dinner territory with this afternoon’s Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. Thin sliced pork chops are often on sale, so the next time you pick up a pack, why not enjoy these simple Skillet Pork Chops with Mushrooms & Tomatoes!

This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. These tender and flavorful skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free!

Since these thin cut pork chops do cook through very quickly, you have to be careful not to dry them out — but this also makes them a great choice for a weeknight dinner that you can get on the table in a hurry. This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. (And, look how pretty for a 20 minute recipe!)

Skillet Pork Chops with Mushrooms & Tomatoes

Skillet pork chops ingredients. This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. These tender and flavorful skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free!

Ingredients

– for the chops

1 Tbsp olive oil
1 lb thin cut boneless pork chops
3/4 tsp seasoned salt
Black pepper, to taste

– for the tops

1 Tbsp olive oil
1/2 medium yellow onion, sliced thinly
3 cloves garlic, chopped
8 oz mushrooms, sliced
Pint grape tomatoes
1 tsp basil

Directions

Plate of browned pork chops. This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. These tender and flavorful skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free!

Heat 1 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Season pork chops on both sides with seasoned salt & pepper, then pan fry them just until they are browned and cooked through to 145 degrees (about two minutes per side). Remove pork chops to a separate plate.

Reduce heat to medium and add another Tbsp of olive oil to the same skillet. (Don’t clean out the skillet in between.) Add onion and saute for two minutes.

Stir in garlic and mushrooms and saute for another three minutes.

Add tomatoes and basil and continue to cook for about another six minutes over medium heat, stirring occasionally, until mushrooms are softened and browned.

Pork chops, mushrooms, and tomatoes in pan. This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. These tender and flavorful skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free!

Add pork chops back into the skillet briefly to heat them back up, then serve the chops topped with tomatoes, mushrooms, and onion.

Note: While older guidelines had you cook pork to a higher internal temperature, newer guidelines suggest 145 degrees — which will give you much juicier pork. I tested mine with a meat thermometer and the thickest chop was to temperature at just two minutes per side in the hot skillet.

Easy Skillet Pork Chops are full of flavor

This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. These tender and flavorful skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free!

You can pack a lot of flavor into your weeknight dinners with just a few simple ingredients when you pick ingredients that play well together. These skillet pork chops would also be a great summer recipe with fresh garden tomatoes, but my winter pork chops skillet today came together with the help of some grape tomatoes I picked up on sale (and on impulse) at ALDI this week.

It’s worth spending the extra few minutes to saute up the garlicky mushrooms, tomatoes, & onions to go with your quick skillet pork chops: They help bring out the flavor in the chops and keep them juicy and tender — plus, adding the veggies helps you stretch a pound of thin sliced chops to feed a family of four. Add a green veggie side for a full low carb meal, as these one pan skillet pork chops with mushrooms & tomatoes are also naturally low carb and gluten free.

Skillet Pork Chops with Mushrooms & Tomatoes, printable recipe

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4.5 from 2 votes

Skillet Pork Chops with Mushrooms & Tomatoes

This quick skillet pork chops dinner takes just about 20 minutes to throw together, with most of that time actually spent on the veggies. (And, look how pretty for a 20 minute recipe!)
Course dinner
Total Time 20 minutes
Servings 4

Ingredients

- for the chops

- for the tops

  • 1 Tbsp olive oil
  • 1/2 medium yellow onion, sliced thinly
  • 3 cloves garlic, chopped
  • 8 oz mushrooms, sliced
  • Pint grape tomatoes
  • 1 tsp basil

Instructions

  • Heat 1 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Season pork chops on both sides with seasoned salt & pepper, then pan fry them just until they are browned and cooked through to 145 degrees (about two minutes per side). Remove pork chops to a separate plate.
  • Reduce heat to medium and add another Tbsp of olive oil to the same skillet. (Don't clean out the skillet in between.) Add onion and saute for two minutes.
  • Stir in garlic and mushrooms and saute for another three minutes.
  • Add tomatoes and basil and continue to cook for about another six minutes over medium heat, stirring occasionally, until mushrooms are softened and browned.
  • Add pork chops back into the skillet briefly to heat them back up, then serve the chops topped with tomatoes, mushrooms, and onion.

Notes

While older guidelines had you cook pork to a higher internal temperature, newer guidelines suggest 145 degrees -- which will give you much juicier pork. I tested mine with a meat thermometer and the thickest chop was to temperature at just two minutes per side in the hot skillet.

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Recipe Rating




Fatty

Tuesday 9th of July 2019

Hello, my family has been using your meal plan all summer. Everything has been wonderful and easy. Thank you so much. On this pork chop recipe, could I use chicken breast instead of pork?

rachel

Tuesday 9th of July 2019

Sure. I'd slice it lengthwise into thinner pieces so that it cooks faster, but it will likely still take a little more time than the pork to cook through, though. Glad that the meal plans have been useful!

Leigh

Sunday 7th of July 2019

Made this recipe for dinner tonight with a little variation. I found some thin cut ham steaks on a manager’s special at our Kroger, so I used those. I had a pound and a half for $4.87. I browned them in the pan with olive oil, but because they had some fat on them, I didn’t need anymore oil for the rest of the recipe. I had a double portion of mushrooms that was also a manager’s special at $1.89. Then I used a whole Vidalia onion—-I’m in Georgia and we use them all the time here—they are so good. It was free because someone gave me a bag. I also had minced garlic, the seasonings, and I cut fresh basil from my garden and rough chopped it. I used at least 3 tablespoons of fresh basil. I used a small box of cherry tomatoes and I cut them all in half instead of leaving them whole. I think the tomatoes cost $1.50 after I used a store coupon. So thanks for a great recipe that cost me $8.26! (I didn’t add in the cost of the oil and seasonings and basil because I had it or grew it) And I have leftovers for two more meals. I also love Aldi and shop there all the time, too. Love your website!

Suzin Blankenship

Wednesday 12th of September 2018

OH MY GOODNESS this dinner was soooooo good. And I have leftovers for lunch. Made a few changes, to cut down on the oil and up the number of vegetables: Deglazed the pork chop pan with about 1/4 cup apple cider vinegar. Used a whole onion. Added fresh baby spinach when putting the chops back into the pan. For the potatoes: I used 1 T of olive oil plus 2 T of the Aldi's version of land o lakes light spreadable butter made with canola oil. I know these recipes would be just as good as is but thought someone may find the add-ins and changes helpful. Also for those on Weight Watchers, with my changes, the freestyle points are 5 and 6 respectively.

rachel

Thursday 13th of September 2018

Sounds delicious! You can't go wrong with spinach and tomatoes, either. :)

Lisa Blonquist

Tuesday 11th of September 2018

I made these for dinner tonight and they are delicious! Can't wait to have the leftovers for lunch too! Thanks so much Rachel! I too would use less oil on the Garlic Skillet red potatoes and I used 1 Tbsp less on the Pork Chops and they were fine!

COlleen

Sunday 9th of September 2018

Do you have a good substitute recipe for this weeks skillet pork chops with mushrooms and tomatoes... It sounds delicious to me BUT my husband gags at mushrooms....

rachel

Sunday 9th of September 2018

Why not just cook the mushrooms up separately in that case, and he can have his with just the tomatoes and onions?

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