Skillet Pork Chops with Mushrooms and Green Beans
on Jun 14, 2022, Updated Apr 15, 2024
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Summer is here, so let’s make a quick meal that won’t heat up your kitchen! This skillet pork chop recipe with a side of mushrooms and green beans is one that I make often and my whole family loves. This recipe won’t leave you short on time or short on flavor!
Looking for a 30 minute meal? I have you covered! This recipe features garlic and herb pork chops from AdapTable Meals that come perfectly seasoned (one less thing you need to worry about!) and are paired with perfectly cooked mushrooms and green beans (my favorite garden veggie!).
This meal is fast, easy to make, and my whole family loves it. You can round out the meal with some corn on the cob, a baked potato, or even sweet potato fries.
Table of Contents
Why You’ll Love This Recipe
- It is super quick to throw together – less than 30 minutes!
- It’s all cooked on the stove top so it’s a great choice when you don’t want to heat up the house.
- It’s flavorful and delicious!
- I’m working with AdapTable Meals on this post and using their Garlic and Herb boneless pork loin chops. I love these chops because they are extra tender, full of flavor (they come dry rubbed and ready to cook!), and they always turn out moist and tender for me. Using AdapTable Meals pre-seasoned meats has helped to make dinner simple and quick in my house and I know that you’ll love any thing you try from them too.
Recipe Ingredients
- Fresh Green Beans – frozen would work too
- Sliced Baby Bella Mushrooms – sometimes also called Cremini mushrooms. They have a slightly earthier flavor than white button mushrooms.
- Olive Oil – for cooking the pork chops. It doesn’t need to be anything fancy.
- AdapTable Meals Roasted Garlic and Herb Boneless Pork Loin Chops
- Butter
- Salt and Pepper
See the recipe card below for full information on ingredients and quantities
Substitutions and Variations
- You can swap the fresh green beans for frozen here if you’d like.
- You could also swap the green beans for asparagus for a yummy change.
- Any kind of small, sliced mushroom would work in place of the Baby Bella Mushrooms. Use what you like best or have on hand!
How to Make Skillet Pork Chops with Mushrooms and Green Beans
Step #1. Rinse the green beans. Place them in a sauce pot and cover with water. Bring them to a boil, then continue cooking over medium-high heat.
Step #3. Heat another skillet over medium-high heat. Add the olive oil then place the pork chops in the skillet, cooking about 2 1/2 minutes per side or until the internal temperature reaches 145°F. Let them rest for 1-2 minutes before serving.
Step #2. While the beans are cooking, add the mushrooms to a large skillet. Cook over medium to medium-high heat until all the moisture they release has been cooked off, about 8-10 minutes. Add butter to the pan and continue cooking over medium, stirring occasionally.
Step #4. Check the green beans after 20 minutes of cooking to make sure they are crisp tender. They may need a few more minutes. Once done, drain them well and add them to the skillet with the mushrooms. Season them very well with salt and pepper. Serve the pork chops with a side of green beans and mushrooms.
Frequently Asked Questions
The key to moist pork is to not over cook it! I highly recommend using a thermometer to check the internal temperature of your pork chops so that you can remove them from the heat once they have reached 145 degrees internally.
I think green beans and mushrooms go great with pork and that’s why I added them to this recipe. A baked sweet potato or some potatoes au gratin would be amazing with this meal too.
I love AdapTable Meals pork chops because they are a nice thin but even size and they take 4-5 minutes per side to quick! They are so quick to make and always tender and packed with flavor.
More Pork Recipes to Consider
Chicken
Chicken Cordon Bleu
Breakfast
Toad in a Hole
Easy Dinners
Sausage Tortellini Soup
Pork
Oven Pork Chops
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Skillet Pork Chops with Mushrooms and Green Beans
Ingredients
- 1 pound fresh green beans
- 1 pounds sliced baby bella mushrooms
- 1 teaspoon olive oil
- AdapTable Meals Roasted Garlic and Herb Boneless Pork Loin Chops
- ¼ cup salted butter
- Salt and pepper to taste, (don’t be stingy here)
Instructions
- Rinse your green beans and then add them to a medium saucepan. Cover them with water and heat the water over high heat until boiling. When the beans are boiling, reduce the heat to medium-high and cover with a lid.
- While the beans are cooking add the mushrooms to a large 10-12 inch skillet (cast iron preferred) and cook over medium to medium-high heat, stirring occasionally. After a few minutes of cooking the mushrooms will start to release some of their moisture, keep cooking. Cook the mushrooms until all of the moisture they have released has been cooked off and the pan looks dry again, this takes roughly 8-10 minutes of cooking.
- When the pan looks dry again, reduce the heat to medium and add the butter. Continue to cook, stirring occasionally.
- Heat another skillet over medium to medium high heat and add the olive oil to the skillet.
- Cook the pork chops, covered, in the skillet for 2-2 1/2 minutes per side, until the pork reaches 145°F on a meat thermometer.
- After the beans have boiled for about 20 minutes, check them for tenderness. You want them to be tender crisp. Let them cook for an additional 5 minutes if they aren’t quite done and if they are, drain them well.
- When the pork is done cooking, remove it from the pan and let it rest for 1-2 minutes.
- When the beans are done cooking and drained, add them to the skillet with the mushrooms and stir to combine. Add plenty of salt and pepper to the mushrooms and green beans in the skillet.
- Serve the hot pork chops with the buttery mushrooms and green beans on the side.
Notes
- These pork chops do really well on the grill! Just cook them on the grill for 2-2 1/2 minutes per side, until the pork reaches 145°F on a meat thermometer.
- Don’t be stingy with the salt and pepper on your green beans and mushrooms, it really helps to elevate the buttery vegetables without over complicating them.
- This is the BEST way to cook mushrooms. Too often folks add liquid or fat to them too soon and it almost steams them. Let them cook out their own liquid and then add the fat so that they almost fry in the butter. They are SO good.
- You don’t have to add the green beans to the mushrooms but they’re so good coated in the buttery goodness the mushrooms cooked in too.
- Don’t love green beans? You can add ⅔ of a pound of chopped asparagus to the mushroom pan after the butter melts. Just cook until the asparagus is tender crisp.
Nutrition
Disclosure: This post is sponsored by Adaptable Meals. Thank you for supporting the brands that help make Bless this Mess possible and that I’ve thoughtfully chosen to work with.
