Perfect Cast Iron Boneless Pork Chops with Mushrooms and Onions
This post may contain affiliate links. Please read our Disclosure Policy.
Looking for the perfect boneless pork chop recipe that delivers juicy, flavorful results every time? This cast iron boneless pork chops recipe with savory mushrooms and onions is your answer! In just 40 minutes, you’ll have tender, perfectly seasoned boneless pork chops that are anything but dry or boring. It’s the comfort food that we crave.
The cast iron skillet creates a beautiful sear while the rich mushroom and onion gravy keeps everything moist and delicious. Whether you’re a beginner cook or just want a foolproof dinner solution, this boneless pork chops recipe will become your go-to weeknight meal.
Ingredient Notes and Tips
Choosing Your Pork Chops: Look for evenly thick chops (¾ to 1 inch) for consistent cooking. If your chops vary in thickness, pound the thicker ones gently to match the thinner ones.
Seasoning Secrets: Use real garlic powder instead of garlic salt to control the saltiness. Paprika not only adds flavor but gives your chops that gorgeous golden color. Freshly ground black pepper makes a noticeable difference!
Mushroom Magic: A mix of shiitake and white mushrooms gives the best flavor and texture, but don’t stress if you only have one type. Baby bella, cremini, or even portobello work wonderfully. The 2-cup measurement is perfect, but mushroom lovers can easily add an extra cup.
Onion Options: Red onions add a touch of sweetness and beautiful color, but white or yellow onions work just as well. Slice them thin so they cook evenly with the mushrooms.
Butter vs. Oil: Real butter creates the best flavor and helps with browning, but if you’re concerned about burning, you can use half butter and half neutral oil.
Broth Choice: Beef broth gives the richest flavor, but chicken broth works too if that’s what you have on hand. Low-sodium broth lets you control the saltiness better.
Pro Tips for Success:
- Room temperature matters: Take your pork chops out of the fridge 15-20 minutes before cooking for even cooking.
- Don’t overcrowd: Depending on the size of your chops, use a 10-inch or 12-inch cast iron skillet to give the chops plenty of space.
- Pat dry first: Always pat your pork chops dry before seasoning – this helps the seasonings stick and improves browning.
How to Make Perfect Boneless Pork Chops
Step-by-Step Instructions:
- Season the pork chops: Pat the chops dry and sprinkle salt, garlic powder, paprika, and pepper evenly on both sides. Let them sit while you prep the vegetables.
- Start with the vegetables: Heat your 10-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Add the sliced onions and cook for 2 minutes until softened but still crisp.
- Add the mushrooms: Toss in the sliced mushrooms and mix well with the onions. Cook for 6-8 minutes, stirring every few minutes until they’re golden and cooked to your liking.
- Set vegetables aside: Transfer the cooked mushrooms and onions to a bowl and set aside.
- Sear the pork chops: Add 2 more tablespoons of butter to the skillet and increase the heat to medium-high. Brown the pork chops for 3 minutes on each side until golden.
- Remove and rest: Place the seared chops on a plate temporarily.
- Make the gravy: Return the skillet to medium heat and add the beef broth. Scrape up all those delicious browned bits from the bottom – that’s pure flavor! Bring to a boil.
- Thicken the sauce: Sprinkle in the flour while whisking constantly to prevent lumps. Let it boil, then reduce to a simmer.
- Bring it all together: Add the mushroom and onion mixture back to the skillet and spread evenly. Nestle the pork chops into the mixture and spoon some gravy over the top.
- Finish cooking: Cook for 8-10 minutes until the internal temperature reaches 145°F. Use a meat thermometer for accuracy!
Delicious Variations to Try
Spicy Kick: Add ½ teaspoon red pepper flakes or a diced jalapeño with the onions for heat lovers.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I'd like to receive more tips and recipes from Hostess At Heart!
Husband-Friendly Version: Cook 2-3 strips of bacon first, then use the bacon fat instead of some butter. Crumble the bacon on top before serving.
Herb Lover’s Dream: Add fresh thyme, rosemary, or sage during the last few minutes of cooking.
Creamy Comfort: Stir in ¼ cup heavy cream during the last minute for an extra rich sauce.
Wine Country Style: Replace ½ cup of the beef broth with white wine for a more sophisticated flavor.
Storage and Meal Prep Tips
Refrigerator Storage: Once cooled, store leftovers in an airtight container for 3-5 days. The flavors actually get better overnight!
Freezing: These pork chops freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: The key is low and slow to prevent drying out:
- Oven: 300°F for 10-15 minutes, covered with foil
- Stovetop: Low heat in a covered skillet with a splash of broth
- Air Fryer: 300°F for 3-5 minutes (watch carefully!)
Perfect Serving Suggestions
These boneless pork chops pair beautifully with:
- Crispy smashed potatoes to soak up that delicious gravy
- Roasted vegetables like carrots, Brussels sprouts, or green beans
- Cool and creamy cherry fluff is a sweet contrast to a savory meal.
- Fresh garden salad for a lighter touch
- Crusty no-knead bread for gravy dipping
Leftover Magic: Slice the pork thinly and serve over mixed greens for a protein-packed salad the next day!
Related Recipes You’ll Love
- Pork Tenderloin with Peaches – Another easy pork dinner
- Ground Italian Sausage – Another skillet meal!
- Cast Iron Steak – Master your cast iron skills
- Creamy Mushroom Risotto – Perfect side dish
- Hamburger Steak- Same technique, different protein.
Common Questions Answered
Is a boneless pork chop a pork loin chop? Yes! Boneless pork chops are typically cut from the pork loin, which is why they’re so lean. The loin section gives us the most tender cuts, but they can dry out easily if overcooked – that’s why this recipe with its moisture-rich gravy works so perfectly.
How long to cook boneless pork chops? The total cooking time is about 14-16 minutes (3 minutes per side for searing, plus 8-10 minutes in the sauce). However, thickness matters more than time – always cook to an internal temperature of 145°F for food safety and optimal juiciness.
How do I keep boneless pork chops juicy?
- Don’t skip the seasoning time – salt helps retain moisture
- Don’t overcook – use a meat thermometer
- Let them rest for 3-5 minutes after cooking
- The gravy in this recipe helps keep them moist throughout cooking
Ready to make the most delicious boneless pork chops of your life? This recipe takes the guesswork out of cooking pork and delivers restaurant-quality results right in your own kitchen. The combination of perfectly seasoned meat with savory mushrooms and onions in a rich gravy will have your family asking for seconds!
Did you try this boneless pork chop recipe? We’d love to hear how it turned out! Leave a comment below and rate this recipe with 5 stars if you loved it as much as we do. Your feedback helps other home cooks discover this amazing recipe too!
Cast Iron Pork Chops With Mushrooms and Onions
Equipment
Ingredients
- 4 Boneless Pork Chops 2 pounds, approximately ¾ to 1 inch thick
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Paprika
- ½ tsp ground pepper
- 6 tbsp butter divided
- 1 cup thinly sliced onion I used red onion but you can use white or yellow
- 2 cups sliced mushrooms I used a blend of shiitake and white mushrooms
- 2 cups beef broth
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Unpack the pork chops and sprinkle the salt, garlic powder, Paprika, and ground pepper evenly on both sides of the pork. Set aside.
- In a cast iron skillet, 10 inches, melt 2 tablespoons butter on medium heat.
- Add the sliced onions. Cook for 2 minutes. The onions will be softened but still have a crisp.
- Add the sliced mushrooms and mix well with the onions. Cook on medium heat for 6 to 8 minutes. Mix every few minutes so they cook evenly.
- Once the mushrooms and onions are cooked to your liking (some people like them golden or still with a crisp), place them in a bowl. Set aside.
- add 2 tablespoons of butter to the skillet and brown the pork chops over medium/high heat. Cook for 3 minutes on each side.
- Place the pork chops on a plate. Set aside.
- Place the skillet back on medium heat and add the beef broth. Mix well. Make sure to scrape the bottom and side of the skillet for all the seasonings left behind with the pork chops in the sauce.
- Once the mixture is boiling, sprinkle the flour. Whisk to incorporate the flour into the broth. Bring to a boil.
- Reduce to a simmer and add the onion/mushroom mixture back into the skillet. Spread evenly.
- Add the pork chops to the skillet. Use a spoon to pour some broth over the pork chops.
- Cook on medium heat for 8 to 10 minutes or until the internal temperature has reached 145 °F.
Notes
o Mushrooms: Use a mixture of your favorite mushrooms. The 2-cup measurement is the perfect ratio of onion to mushroom, however, if you like mushrooms as I do, you can add an extra cup. o The cooking time will be impacted by the size and thickness of the pork chops. o Re-warm: I would highly recommend low and slow. You don’t want to dry the pork with high heat impact. Air fryer 300 degrees F until desired temperature (3-5 minutes), skillet or griddle for a quick sear. o Store leftovers in the refrigerator. Pork loin chops can be frozen. Thaw in the refrigerator overnight.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
