Skillet

Skillet Pork And Mushroom Stroganoff

Name: Skillet Pork And Mushroom Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) pork chops, thick-cut; 2 cups mixed mushrooms, such as cremini and shiitake; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 cup beef broth; 1/2 cup heavy cream; 2 tablespoons Dijon mustard; 1 teaspoon dried thyme; Salt and pepper, to taste

By Kira Velasquez · June 19, 2026 · Skillet

Prep20 min

Cook30 min

Total50 min

Serves4

As a home cook, I've always been drawn to hearty, comforting dishes that bring people together. Skillet Pork And Mushroom Stroganoff is one of those recipes that never fails to impress. With its tender pork, flavorful mushrooms, and rich, creamy sauce, it's the perfect dish for a cozy night in with family and friends.

I remember the first time I made this recipe, I was blown away by how easy it was to prepare and how much flavor it packed. The key is to use high-quality ingredients, like fresh mushrooms and thick-cut pork chops, and to cook them slowly over low heat to bring out their natural flavors.

Over the years, I've perfected this recipe, tweaking the seasoning and cooking times to get it just right. And now, I'm excited to share it with you. Whether you're a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen.

So, what makes this recipe so special? For starters, it's incredibly versatile. You can serve it over egg noodles, rice, or even roasted vegetables. And, it's perfect for a weeknight dinner or a special occasion. Plus, it's relatively inexpensive and can be made with ingredients you likely have on hand.

In this recipe, I'll walk you through every step, from preparing the ingredients to cooking the pork and mushrooms. I'll also share some tips and tricks for getting the best results, including how to prevent the sauce from becoming too thick and how to add extra flavor with fresh herbs.

Why You’ll Love This Recipe

This recipe is perfect for a weeknight dinner, as it's quick and easy to prepare.
It's also a great option for a special occasion, as it's impressive and flavorful.
The dish is relatively inexpensive, as it uses ingredients you likely have on hand.
It's also versatile, as you can serve it over egg noodles, rice, or even roasted vegetables.
The recipe is easy to customize, as you can add your favorite herbs and spices to the sauce.
It's a great option for a crowd, as it serves 4-6 people and can be easily doubled or tripled.

Why This Recipe Works

The secret to this recipe's success lies in its layers of flavor. By cooking the pork and mushrooms slowly over low heat, we're able to bring out their natural flavors and textures. Then, by adding a rich and creamy sauce, we're able to add depth and complexity to the dish.

The type of pork used is also crucial. I recommend using thick-cut pork chops, as they stay juicy and tender even after cooking. And, by using a mixture of mushrooms, such as cremini and shiitake, we're able to add a variety of textures and flavors to the dish.

The sauce is also a key component of this recipe. By using a combination of beef broth, heavy cream, and Dijon mustard, we're able to create a rich and creamy sauce that's both tangy and slightly sweet. And, by adding some fresh herbs, such as parsley and thyme, we're able to add a bright and freshness to the dish.

Finally, the cooking technique used in this recipe is also important. By cooking the pork and mushrooms over low heat, we're able to prevent them from becoming tough and overcooked. And, by adding the sauce towards the end of cooking, we're able to prevent it from becoming too thick and sticky.

Ingredients You’ll Need

When it comes to ingredients, this recipe is all about using high-quality components to create a rich and flavorful dish. From the tender pork chops to the fresh mushrooms, every ingredient plays a crucial role in the final product. In this section, we'll go over the ingredients you'll need to make this recipe, including some tips for selecting the best ingredients and how to store them.

One of the most important ingredients in this recipe is the pork. I recommend using thick-cut pork chops, as they stay juicy and tender even after cooking. You'll also need some fresh mushrooms, such as cremini and shiitake, which add a variety of textures and flavors to the dish.

1 lb (450g) pork chops, thick-cutLook for pork chops that are at least 1 inch thick, as they will stay juicy and tender even after cooking. You can also use other types of pork, such as pork tenderloin or pork shoulder, but the cooking time may vary.
2 cups mixed mushrooms, such as cremini and shiitakeFresh mushrooms are essential for this recipe, as they add a variety of textures and flavors to the dish. You can use other types of mushrooms, such as button or portobello, but cremini and shiitake are the best options.
2 tablespoons olive oilOlive oil is used to cook the pork and mushrooms, and it adds a rich and fruity flavor to the dish. You can also use other types of oil, such as vegetable or canola oil, but olive oil is the best option.
1 onion, choppedThe onion is used to add flavor to the sauce, and it's also a key component of the dish's texture. You can use other types of onions, such as shallots or scallions, but a regular onion is the best option.
2 cloves garlic, mincedGarlic is used to add flavor to the sauce, and it's also a key component of the dish's aroma. You can use other types of garlic, such as elephant garlic or roasted garlic, but regular garlic is the best option.
1 cup beef brothBeef broth is used to add moisture and flavor to the sauce, and it's also a key component of the dish's texture. You can use other types of broth, such as chicken or vegetable broth, but beef broth is the best option.
1/2 cup heavy creamHeavy cream is used to add richness and creaminess to the sauce, and it's also a key component of the dish's texture. You can use other types of cream, such as half-and-half or whole milk, but heavy cream is the best option.
2 tablespoons Dijon mustardDijon mustard is used to add flavor and tanginess to the sauce, and it's also a key component of the dish's aroma. You can use other types of mustard, such as yellow mustard or whole-grain mustard, but Dijon mustard is the best option.
1 teaspoon dried thymeThyme is used to add flavor and aroma to the sauce, and it's also a key component of the dish's texture. You can use other types of herbs, such as parsley or rosemary, but thyme is the best option.
Salt and pepper, to tasteSalt and pepper are used to add flavor and seasoning to the dish, and they're also key components of the sauce's texture and aroma. You can use other types of seasonings, such as paprika or garlic powder, but salt and pepper are the best options.

Ingredients for Skillet Pork And Mushroom Stroganoff

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeInstant-read thermometerMeasuring cups and spoonsWooden spoon or spatulaColander or strainer

How to Make Skillet Pork And Mushroom Stroganoff

1
Heat 1 tablespoon of olive oil in a large heavy skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it's softened and translucent, about 5-7 minutes.
2
Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
3
Add the mixed mushrooms and cook, stirring occasionally, until they're tender and lightly browned, about 5-7 minutes.
4
Add the pork chops to the skillet and cook, stirring occasionally, until they're browned on both sides, about 5-7 minutes per side.
5
Add the beef broth, heavy cream, Dijon mustard, and dried thyme to the skillet. Stir to combine and bring the mixture to a simmer.
6
Reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the pork is cooked through, about 10-15 minutes.
7
Use an instant-read thermometer to check the internal temperature of the pork. It should be at least 145°F (63°C) for medium-rare.
8
Remove the pork from the skillet and let it rest for 5-10 minutes, until the internal temperature reaches 150°F (66°C) for medium.
9
Slice the pork into thin strips and return it to the skillet. Stir to combine with the sauce and cook, stirring occasionally, until the pork is coated in the sauce, about 2-3 minutes.
10
Season the dish with salt and pepper to taste, then serve hot over egg noodles, rice, or roasted vegetables.
11
Garnish with chopped fresh parsley or thyme, if desired.

Expert Tips

Use high-quality ingredients, such as fresh mushrooms and thick-cut pork chops, to ensure the best flavor and texture.
Don't overcrowd the skillet, as this can prevent the pork and mushrooms from cooking evenly.
Use a thermometer to ensure the pork is cooked to a safe internal temperature.
Let the pork rest for 5-10 minutes before slicing, to allow the juices to redistribute and the meat to stay tender.
Serve the dish hot, garnished with chopped fresh herbs, for the best flavor and presentation.
Consider using other types of protein, such as chicken or beef, for a different twist on the recipe.
Add some diced bell peppers or zucchini to the skillet with the onion and mushrooms, for added flavor and nutrition.
Use a mixture of heavy cream and Greek yogurt, for a tangier and creamier sauce.

Common Mistakes to Avoid

Overcooking the pork, which can make it tough and dry.
Not using a thermometer, which can result in undercooked or overcooked pork.
Not letting the pork rest, which can cause the juices to run out and the meat to become tough.
Using low-quality ingredients, which can affect the flavor and texture of the dish.
Not stirring the sauce occasionally, which can cause it to stick to the bottom of the skillet.
Not seasoning the dish with salt and pepper, which can result in a bland flavor.

Variations and Substitutions

Use chicken or beef instead of pork, for a different twist on the recipe.
Add some diced bell peppers or zucchini to the skillet with the onion and mushrooms, for added flavor and nutrition.
Use a mixture of heavy cream and Greek yogurt, for a tangier and creamier sauce.
Add some chopped fresh herbs, such as parsley or thyme, to the sauce for added flavor.
Serve the dish over roasted vegetables, such as Brussels sprouts or asparagus, for a healthier option.
Use a different type of mushroom, such as shiitake or oyster mushrooms, for a unique flavor and texture.
Add some grated cheese, such as Parmesan or cheddar, to the sauce for an extra burst of flavor.

What to Serve With Skillet Pork And Mushroom Stroganoff

This Skillet Pork And Mushroom Stroganoff is a hearty and comforting dish that's perfect for a weeknight dinner or a special occasion. You can serve it over egg noodles, rice, or roasted vegetables, and garnish with chopped fresh herbs, such as parsley or thyme.

Some other options for serving this dish include:

Sliced bread or crusty bread, for sopping up the sauce.

A side salad, such as a green salad or a caprese salad, for a lighter option.

Roasted potatoes or sweet potatoes, for a heartier side dish.

Steamed broccoli or green beans, for a healthier option.

Serve over egg noodlesServe over riceServe with roasted vegetablesServe with a side saladServe with sliced bread or crusty breadServe with steamed broccoli or green beans

Make-Ahead, Storage, Freezing and Reheating

This Skillet Pork And Mushroom Stroganoff can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To refrigerate, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.

To freeze, let the dish cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the skillet or in the microwave until hot and bubbly.

Some tips for reheating this dish include:

Reheating it in the skillet, over low heat, stirring occasionally, until hot and bubbly.

Reheating it in the microwave, in 30-second increments, stirring between each interval, until hot and bubbly.

Adding a little bit of water or broth to the dish, if it's become too thick, to thin it out and prevent it from sticking to the skillet.

Frequently Asked Questions

What type of pork is best for this recipe?

Thick-cut pork chops are the best option for this recipe, as they stay juicy and tender even after cooking. You can also use other types of pork, such as pork tenderloin or pork shoulder, but the cooking time may vary.

Can I use other types of mushrooms?

Yes, you can use other types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor and texture. However, cremini and button mushrooms are the best options for this recipe.

How do I prevent the sauce from becoming too thick?

You can prevent the sauce from becoming too thick by adding a little bit of water or broth to the dish, if it's become too thick, to thin it out and prevent it from sticking to the skillet.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time, by cooking the pork and mushrooms, then refrigerating or freezing the dish until you're ready to reheat it. Simply reheat the dish in the skillet or in the microwave until hot and bubbly.

What's the best way to serve this dish?

Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker for this recipe, by cooking the pork and mushrooms on low for 6-8 hours, then stirring in the sauce and cooking for an additional 30 minutes. However, the dish may not be as tender and flavorful as it would be if it were cooked in a skillet.

What's the best way to reheat this dish?

The best way to reheat this dish is to reheat it in the skillet, over low heat, stirring occasionally, until hot and bubbly. You can also reheat it in the microwave, in 30-second increments, stirring between each interval, until hot and bubbly.

Can I freeze this dish?

Yes, you can freeze this dish, by letting it cool to room temperature, then transferring it to an airtight container or freezer bag and freezing. When you're ready to reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the skillet or in the microwave until hot and bubbly.

The Full Recipe

Recipe Card