Prep time: 15 MINS | Cook time: 35 MINS | Total time: 50 MINS | Servings: 4 PEOPLE
Tender and juicy pork chops smothered in a delightful gravy. These pan-fried pork chops in gravy are an easy dinner option delicious to pair with mashed potatoes and roasted carrots or green beans.
3 tbsp olive oil
4 pork chops
½ teaspoon onion powder
¼ c. flour
½ teaspoon garlic powder
¼ teaspoon paprika
Salt, to taste
4 tbsp Butter
2 c. chicken broth
1 tsp low sodium soy sauce, or use Worcestershire sauce
1 beef bouillon cube or 1 teaspoon better than bouillon
¼ tsp dried thyme
¼ tsp dried rosemary
1 tsp onion powder
1 tsp garlic powder
¼ tsp dried sage
2-3 drops of Kitchen Bouquet, optional
4 tbsp Flour
1/3 c. half and half
How to make Pork Chops in Gravy
Step 1: Sprinkle both sides of the pork chops with salt. Keep the pork chops aside for about 30 minutes.
Step 2: Using saran wrap, cover the pork and pound it with a meat tenderizer.
Step 3: On a plate, place the flour, garlic powder, onion powder, and paprika. Mix well until blended.
Step 4: For the gravy, whisk the chicken broth, beef bouillon, soy sauce, and seasonings. Set aside.
Step 5: Make sure to pat the pork chops dry before coating them in a flour mixture.
Step 6: In a large pan, heat the olive oil over medium-high heat. Once hot, add 2 pork chops at a time and sear for about 2 minutes on each side until golden. To sear the fat around (if using bone-in), use kitchen tongs to hold the pork down. As needed, you can add extra olive oil or slightly decrease the heat during searing. Set aside when done.
Step 7: To create a more flavorful sauce, leave as much brown fond in the skillet, clearing only the black remnants.
Step 8: To make the gravy, melt the butter in the same pan over medium heat. Once the butter has melted, stir in the flour. Cook while stirring constantly for about 2 minutes until the smell of flour is gone. In small splashes, add the chicken broth mixture plus half-and-half, stirring constantly until blended. Bring the mixture to a gentle simmer, then decrease it to a simmer, stirring. To darken the color of the gravy, add 2 to 3 drops of optional Kitchen Bouquet.
Step 9: Adjust the heat to medium-low, then return the pork chops to the skillet. On top, spoon the sauce. Put the lid on and cook for additional 10 minutes. Flip the chops halfway through if possible.
Step 10: Turn the heat off but leave the lid on. Allow the pork to rest for about 5 minutes in the skillet. Once the internal temperature of the pork reaches 145 degrees, it’s ready to serve.
Step 11: Serve the smothered pork chops right away with mashed potatoes and roasted carrots or green beans. Enjoy!
I use bone-in pork chops. They are more flavorful. For the juiciest results, aim for nicely marbled meat that’s 1 to 1.5 inches thick.
Salting the meat and allowing it to rest for about 30 minutes before cooking lock in the moisture that guarantees juicier results.
To help the meat get more tender, wrap them in saran wrap and pound them using a meat tenderizer.
To allow the edges to crisp, sear the pork in batches.
Feel free to use unsalted butter and/or reduced sodium broth to control the sodium content.
This recipe is also great for chicken.
Calories: 497 kcal, Carbohydrates: 15g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 766mg, Potassium: 668mg, Fiber: 1g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg
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