Salisbury Pork Chops
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Look no further than Salisbury Pork Chops if you’re looking for new ways to cook pork chops. A blend of perfectly fried pork chops and Salisbury steak in a rich mushroom gravy sauce. Better still, it’s done in 20 minutes.
Why You’ll Love Salisbury Pork Chops
Beef stock gives Salisbury steak its classic rich flavor, but using pork chops offers an affordable, fast, and tasty option for busy weeknights. This dish cooks in a single skillet in just 20 minutes. Serve it with mashed potatoes or egg noodles for a budget-friendly take on the comforting Salisbury steak.
Want more pork chop recipes? Try our smothered pork chops or perfectly Hoisin pork chops!
2-quart sauce pot
Yes! Small cast iron is a thing and a thing you need! This 1-quart sauce pot is perfect for, well, making sauces! Whether you pick traditional or enameled, you’ll be happy to have this in your collection.
Salisbury Pork Chops Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Pork Chops: 1/2 to 1 inch in thickness and bone in. This will help to keep them moist and prevent overcooking of the pork chops. Tender, juicy pork chops like these will have you grabbing packs from the store every time they’re on sale!
- Vegetables: Mushrooms and onions bring the traditional taste of Salisbury Steak to the gravy.
- Beef Broth: Bringing the deep flavor and color in the traditional dish to this pork version.
- Butter and Oil: Perfect for searing and adding flavor to the pork chops.
- Flour: To make the roux and to thicken the sauce.
- Seasonings: Salt, pepper, and dried thyme are the only seasonings needed here. Keeping it simple and flavorful. The fresh thyme is just for added garnish.
Salisbury Pork Chops Instructions
- Sear the seasoned pork chops in a hot skillet with oil and
butter . This will add tremendous flavor and texture and will 90% take care of the cooking process of the pork chops. - Remove the pork chops to a sheet pan or a large plate. Something that can collect any juices. Add more
butter and thyme, and saute the vegetables until tender. - Add flour to make the roux, followed by beef broth. This is what gives the dish a really deep, rich taste in the gravy.
- Add the pork and juices back to the gravy and simmer for just a few minutes to finish the pork cooking process and blend the flavors.
FAQ’s
Traditional Salisbury Steak is a beef patty shaped like a steak, seared on both sides, and smothered in a mushroom gravy sauce. Ground beef is cheaper than actual steaks and would provide the same rich, hearty, beefy taste. Most Salisbury steak recipes that use ground beef are prepared similarly to meatloaf or meatballs with eggs, breadcrumbs, and condiments mixed in.
Salisbury Steak is named after Dr. J.H. Salisbury, who was an American physician who believed in the low-carb diet way of life while heavily relying on beef protein specifically.
According to Dr. Salisbury and the USDA, it needs to be at least 75% beef to be considered Salisbury in its proper form. Since the late 1800s, many households have used whatever minced meat they had. I’m a rebel when it comes to food combinations. So I’m calling this Salisbury pork chops. Or you can call it pork chops in brown mushroom gravy if you’re offended.
PMc says:
Don’t be afraid of high heat in the skillet. You really want to get the seasoning sticking to the pork chops. You’re more likely to undercook the pork chops than overcook them. So go ahead and crank that heat! Treat your pork chops like a steak. High heat and a healthy amount of butter!
Storage
Refrigerate leftovers in an airtight container for about 3-4 days. Reheat in the microwave. Add a splash of water or beef broth to loosen the sauce back up during reheating.
Freezing this dish isn’t ideal as the pork chops would likely become pretty tough. You could make a big batch of the mushrooms gravy and freeze it in ice cube trays, then in a large ziplock bag. Pull a couple of gravy cubes and microwave until liquid again to add to any dish!
Make it a meal
Related recipes you’ll enjoy!
- Hamburger Steak with Onions and Brown Gravy
- CHOCOLATE GRAVY
- Smothered Pork Chops
- 20 Minute Pork Chop Rice One Pot Recipe
- ULTIMATE GRILLED PORK CHOPS
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Salisbury Pork Chops
Ingredients
- 2 Tablespoons olive oil
- 4 Tablespoons butter divided
- 4 bone-in pork chops 1/2 inch to 1 inch in thickness
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onions sliced into thin rings
- 10 ounces bella mushrooms sliced
- 1 teaspoon dried thyme
- 1/8 cup flour
- 2 cups beef broth
- 1 teaspoon fresh thyme
Instructions
- Heat a 12-inch skillet over medium-high heat with the olive oil and half of the butter.2 Tablespoons olive oil, 4 Tablespoons butter
- Salt and pepper both sides of the pork chops. Sear the pork chops on each side for 3-5 minutes until the crust appears golden brown. Remove from the skillet.2 teaspoons salt, 1 teaspoon black pepper, 4 bone-in pork chops
- Add the remaining butter, onions, sliced mushrooms, and dried thyme into the skillet. Saute for 5 minutes until onions and mushrooms are tender.1 medium yellow onions, 10 ounces bella mushrooms, 1 teaspoon dried thyme
- Add the flour and stir to absorb the remaining liquid.1/8 cup flour
- Pour in the beef stock and stir to create the gravy.2 cups beef broth
- Add the pork chops back to the skillet along with the juices from the plate. Simmer another 5 minutes. Garnish with fresh thyme or parsley.1 teaspoon fresh thyme
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.