Thin Pork Cutlets in Mushroom Gravy

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Serves: 2


  • 2 tablespoons olive oil
  • 4 center cut boneless pork chops
  • ½ pound Portobello mushrooms, quartered
  • ½ cup onion, thinly sliced
  • 4 garlic cloves, minced
  • ½ cup chicken broth
  • ½ cup beef broth
  • Wondra Quick Flour (I eyeball this)
  • Salt and pepper to taste


Salt pork chops on both sides. Heat skillet over medium high heat.

Add one tablespoon olive oil. Sear pork chops 2-3 minutes per side. 

Remove pork chops to dish and keep warm.

Add an additional tablespoon olive oil to pan. Add onions and sauté 2-3 minutes. Add garlic. Sauté together about one minute. Add mushrooms. Sauté 2-3 minutes. Add the flour. Sprinkle it over the mushrooms, onions and garlic until moisture is absorbed.

Add the chicken and beef broth, stirring and scraping the brown bits.

Simmer for 2-3 minutes until the sauce thickens. If you need to sprinkle more flour, do it now.

Reduce heat to medium. Add the pork chops back into the pan and continue to cook, uncovered, for 15 minutes or until gravy is reduced by half and is thickened to your liking.

Cover and cook an additional five minutes until pork chops are tender.

I served this over Jasmine rice with a side of Caesar Salad and applesauce.

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