Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 4 PEOPLE
Pan-fried juicy, moist pork chops smothered in a luscious, incredibly easy homemade gravy. These chops are simmered in the gravy until tender and juicy. The best pork chop recipe that anyone can make in no time. Serve these crazy delicious pork chops with mashed potatoes and roasted carrots or green beans for a complete meal that your entire family will love! A must on your meal rotation and surely for keeps!
Ingredients
Pork Chops:
3 tbsp olive oil
4 pork chops
¼ c. flour
½ teaspoon onion powder
½ teaspoon garlic powder
Salt, to taste
Gravy:
4 tbsp Butter
1 beef bouillon cube or 1 teaspoon better than bouillon
2 c. chicken broth
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp dried sage
1/3 c. half and half
2-3 drops Kitchen Bouquet, optional
4 tbsp Flour
How to make Pork Chops in Gravy (Smothered Pork Chops)
Step 1: Season both sides of the pork chops with salt. Set the chops aside for about 30 minutes or so to give the salt a chance to sink through the meat. Do skip this as this will flavour the meat and make it juicier. If desired, wrap the pork with saran wrap and pound using a meat tenderizer.
Step 2: In the meantime, whisk the flour, garlic powder, onion powder, and paprika on a plate until well combined.
Step 3: For the gravy, mix the chicken broth, beef bouillon, soy sauce, and seasonings. Set aside.
Step 4: Before dredging the chops in the flour mixture, make sure to completely pat dry the pork chops first.
Step 5: In a large pan, heat the olive oil over medium-high heat. Once the oil is shimmering, add 2 pork chops at a time to the pan and sear for approximately 2 minutes on each side until nice and golden. You can also hold the chops up using kitchen tongs to sear the fat around the outside if using bone-in. As needed, add more olive oil to the pan or slightly reduce the heat. When done, set the pork chops aside.
Step 6: For a more flavorful sauce, scrape any brown fond from the bottom of the pan.
Step 7: To make the gravy, melt the butter over medium heat in the same pan. Once the butter has melted, whisk in the flour for about 2 minutes or so until you cannot anymore smell the flour. In small splashes, add the chicken broth mixture plus half and half, whisking continuously. Bring the mixture to a gentle bubble before decreasing the heat to a simmer, still stirring endlessly. You can add about 2 to 3 drops of Kitchen Bouquet if you want to darken the colour of the gravy. Then, adjust the heat to medium-low.
Step 8: Return the chops to the skillet and spoon the sauce over. Put the lid on and allow the chops to cook for additional 10 minutes, flipping halfway through using kitchen tongs.
Step 9: Turn the heat off but leave the lid on. Allow the pork chops to rest for at least 5 minutes in the skillet. When ready, serve the chops with mashed potatoes and roasted carrots or green beans. Enjoy!
Notes:
It’s best to use bone-in pork chops as they are the most flavorful. Also, for the juiciest results. Aim for nicely 1 to 1 1/2-inch thickness marbled meat.
As needed, adjust the heat. Begin with a hot skillet, then slightly decrease the heat if needed while cooking the first batch.
To let the edges of the chops get nice and crispy, I suggest searing them in 2 batches.
I recommend using unsalted butter and/or reduced-sodium broth to control the sodium content of this dish.
The chops are ready when their internal temperature reached 145 degrees F.
Nutrition Facts:
Calories: 497kcal | 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
Ingredients
- Pork Chops:
- 3 tbsp olive oil
- 4 pork chops
- ¼ c. flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt, to taste
- Gravy:
- 4 tbsp Butter
- 1 beef bouillon cube or 1 teaspoon better than bouillon
- 2 c. chicken broth
- 1 tsp low sodium soy sauce, can sub Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp dried sage
- 1/3 c. half and half
- 2-3 drops Kitchen Bouquet, optional
- 4 tbsp Flour
Instructions
Step 1: Season both sides of the pork chops with salt. Set the chops aside for about 30 minutes or so to give the salt a chance to sink through the meat. Do skip this as this will flavour the meat and make it juicier. If desired, wrap the pork with saran wrap and pound using a meat tenderizer.
Step 2: In the meantime, whisk the flour, garlic powder, onion powder, and paprika on a plate until well combined.
Step 3: For the gravy, mix the chicken broth, beef bouillon, soy sauce, and seasonings. Set aside.
Step 4: Before dredging the chops in the flour mixture, make sure to completely pat dry the pork chops first.
Step 5: In a large pan, heat the olive oil over medium-high heat. Once the oil is shimmering, add 2 pork chops at a time to the pan and sear for approximately 2 minutes on each side until nice and golden. You can also hold the chops up using kitchen tongs to sear the fat around the outside if using bone-in. As needed, add more olive oil to the pan or slightly reduce the heat. When done, set the pork chops aside.
Step 6: For a more flavorful sauce, scrape any brown fond from the bottom of the pan.
Step 7: To make the gravy, melt the butter over medium heat in the same pan. Once the butter has melted, whisk in the flour for about 2 minutes or so until you cannot anymore smell the flour. In small splashes, add the chicken broth mixture plus half and half, whisking continuously. Bring the mixture to a gentle bubble before decreasing the heat to a simmer, still stirring endlessly. You can add about 2 to 3 drops of Kitchen Bouquet if you want to darken the colour of the gravy. Then, adjust the heat to medium-low.
Step 8: Return the chops to the skillet and spoon the sauce over. Put the lid on and allow the chops to cook for additional 10 minutes, flipping halfway through using kitchen tongs.
Step 9: Turn the heat off but leave the lid on. Allow the pork chops to rest for at least 5 minutes in the skillet. When ready, serve the chops with mashed potatoes and roasted carrots or green beans. Enjoy!
Notes
It’s best to use bone-in pork chops as they are the most flavorful. Also, for the juiciest results. Aim for nicely 1 to 1 1/2-inch thickness marbled meat. As needed, adjust the heat. Begin with a hot skillet, then slightly decrease the heat if needed while cooking the first batch. To let the edges of the chops get nice and crispy, I suggest searing them in 2 batches. I recommend using unsalted butter and/or reduced-sodium broth to control the sodium content of this dish. The chops are ready when their internal temperature reached 145 degrees F.
