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!)
Servings 4
Ingredients
- for the chops
- 1 tablespoon olive oil
- 1 lb thin cut boneless pork chops
- ¾ teaspoon seasoned salt
- Black pepper to taste
- for the tops
- 1 tablespoon olive oil
- ½ medium yellow onion sliced thinly
- 3 cloves garlic chopped
- 8 oz mushrooms sliced
- 10 oz grape tomatoes
- 1 teaspoon basil
Instructions
- Heat 1 tablespoon 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 tablespoon 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.