Skillet Pork Chops with Mushrooms & Tomatoes

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

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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!

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

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
10 oz container grape tomatoes
1 tsp basil

Directions

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.

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.

Flavorful and quick, what more could you ask for?

When you pick ingredients that play well together, you can pack a lot of flavor into your weeknight dinners with just a few simple ingredients. These skillet pork chops would also be a great summer recipe with fresh garden tomatoes, but my winter pork chops skillet today came together nicely 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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Skillet Pork Chops with Mushrooms & Tomatoes

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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

Cuisine skillet

Keyword mushrooms, pork chops, tomatoes, weeknight dinner

Total Time 20 minutes minutes

Servings 4

Author Rachel Singer

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
• 10 oz 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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