Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 4 PEOPLE
These perfectly seasoned pan-fried pork chops are the best pork chops you’ll ever make! Juicy and tender pork chops smothered in a flavorful homemade gravy. Serve this with mashed potatoes and roasted carrots or green beans for an easy meal perfect for the entire family!
Ingredients
Pork Chops:
3 tbsp olive oil
4 pork chops
¼ c. flour
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
Salt, to taste
Gravy:
4 tbsp Butter
2 c. chicken broth
4 tbsp Flour
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
¼ tsp dried sage
1 beef bouillon cube or 1 teaspoon better than bouillon
¼ tsp dried thyme
¼ tsp dried rosemary
2-3 drops Kitchen Bouquet, optional
1/3 c. half and half
How to make Pork Chops in Gravy (Smothered Pork Chops)
Step 1: Season all sides of the pork chops with salt. Set the pork chops aside for about 30 minutes or so.
Step 2: Tent the pork using saran wrap 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: Whisk the chicken broth with beef bouillon, soy sauce, and seasonings until incorporated to make the gravy. Set aside.
Step 5: Completely pat the pork chops dry, then dredge in the flour mixture just before frying.
Step 6: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add two pork chops to the pan and sear for about 2 minutes on each side or until golden. If using bone-in pork chops, use kitchen tongs to sear the fat around the chops. As needed, add a splash of extra olive oil or slightly decrease the heat. When done, set the pork chops aside.
Step 7: Remove the black remnants from the pan and leave only the brown fond.
Step 8: In the same, the pan melts the butter over medium heat. Add the flour to the melted butter and whisk for approximately 2 minutes or until you can no longer smell the flour.
Step 9: In small splashes, add the chicken broth plus half-and-half, stirring continuously until combined. Bring the mixture to a gentle bubble, then decrease to a simmer. Make sure to keep stirring. To darken the colour of the gravy, you can add about 2 to 3 drops of Kitchen Bouquet.
Step 10: Adjust the heat to medium-low, then return the chops to the skillet. Spoon the sauce over the pork chops.
Step 11: Put the lid on and cook the pork chops for about 10 minutes. Flip the meat halfway through using kitchen tongs.
Step 12: Turn the heat off when done, but do not remove the cover. Allow the chops to rest for about 5 minutes.
Step 13: Serve the smothered pork chops with mashed potatoes and roasted carrots or green beans. Enjoy!
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 garlic powder
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- Salt, to taste
- Gravy:
- 4 tbsp Butter
- 2 c. chicken broth
- 4 tbsp Flour
- 1 tsp low sodium soy sauce, can sub Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp dried sage
- 1 beef bouillon cube or 1 teaspoon better than bouillon
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 2-3 drops Kitchen Bouquet, optional
- 1/3 c. half and half
Instructions
Step 1: Season all sides of the pork chops with salt. Set the pork chops aside for about 30 minutes or so.
Step 2: Tent the pork using saran wrap 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: Whisk the chicken broth with beef bouillon, soy sauce, and seasonings until incorporated to make the gravy. Set aside.
Step 5: Completely pat the pork chops dry, then dredge in the flour mixture just before frying.
Step 6: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add two pork chops to the pan and sear for about 2 minutes on each side or until golden. If using bone-in pork chops, use kitchen tongs to sear the fat around the chops. As needed, add a splash of extra olive oil or slightly decrease the heat. When done, set the pork chops aside.
Step 7: Remove the black remnants from the pan and leave only the brown fond.
Step 8: In the same, the pan melts the butter over medium heat. Add the flour to the melted butter and whisk for approximately 2 minutes or until you can no longer smell the flour.
Step 9: In small splashes, add the chicken broth plus half-and-half, stirring continuously until combined. Bring the mixture to a gentle bubble, then decrease to a simmer. Make sure to keep stirring. To darken the colour of the gravy, you can add about 2 to 3 drops of Kitchen Bouquet.
Step 10: Adjust the heat to medium-low, then return the chops to the skillet. Spoon the sauce over the pork chops.
Step 11: Put the lid on and cook the pork chops for about 10 minutes. Flip the meat halfway through using kitchen tongs.
Step 12: Turn the heat off when done, but do not remove the cover. Allow the chops to rest for about 5 minutes.
Step 13: Serve the smothered pork chops with mashed potatoes and roasted carrots or green beans. Enjoy!
