Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 4 PEOPLE
Perfectly seasoned pork chops that are seared and smothered in a luscious gravy. These pork chops in gravy, aka smothered pork chops, are excellent to serve with mashed potatoes and roasted carrots or green beans for a satisfying meal that I am pretty sure everyone will love!
Ingredients
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Pork Chops:
3 tbsp olive oil
4 pork chop
¼ c. flour
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
Salt, to taste
Gravy:
4 tbsp Butter
1 beef bouillon cube or 1 teaspoon better than bouillon
2 c. chicken broth
1/3 c. half and half
1 tsp onion powder
1 tsp garlic powder
¼ tsp dried sage
¼ tsp dried thyme
¼ tsp dried rosemary
4 tbsp Flour
2-3 drops Kitchen Bouquet, optional
1 tsp low sodium soy sauce, you can replace it with Worcestershire sauce
How to make Pork Chops in Gravy (Smothered Pork Chops)
Step 1: Season all sides of the pork chops with salt and set them aside for about 30 minutes.
Step 2: Then, using saran wrap, cover the pork and pound using a meat tenderizer.
Step 3: In the meantime, place the flour, garlic powder, onion powder, and paprika on a plate. Mix well.
Step 4: For the gravy, whisk the chicken broth, beef bouillon, soy sauce, and seasonings and set aside.
Step 5: Before dredging the pork chops in the flour mixture, make sure to completely pat them dry.
Step 6: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add two pork chops at a time to the skillet and sear for about 2 minutes on each side until golden. If using bone-in pork chops, hold the meat up using kitchen tongs to sear the fat around the outside. As needed, slightly reduce the heat or add more olive oil. When done, remove the pork chops from the skillet and set them aside.
Step 7: When clearing the black remnants from the pan, make sure to leave as much fond. Then, add the butter to the same pan and let it melt over medium heat. Stir in the flour for about 2 minutes until the smell of flour is gone.
Step 8: In small splashes, add the chicken broth mixture plus half-and-half, stirring until combined. Bring this to a gentle bubble, then decrease to a simmer while stirring constantly.
Step 9: To darken the colour of the gravy, add about 2 to 3 drops of Kitchen Bouquet. This step is optional.
Step 10: Adjust the heat to medium-low and return the pork chops to the skillet. Spoon some of the sauce over the meat. Then, put the lid on and continue to cook the pork chops for additional 10 minutes. Flip the meat halfway using kitchen tongs.
Step 11: When done, turn the heat off, but keep the skillet covered. Let the pork chops rest for about 5 minutes in the skillet.
Step 12: Serve the pork chops warm and enjoy with mashed potatoes and roasted carrots or green beans.
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 chop
- ¼ c. flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt, to taste
- Gravy:
- 4 tbsp Butter
- 1 beef bouillon cube or 1 teaspoon better than bouillon
- 2 c. chicken broth
- 1/3 c. half and half
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp dried sage
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 4 tbsp Flour
- 2-3 drops Kitchen Bouquet, optional
- 1 tsp low sodium soy sauce, you can replace it with Worcestershire sauce
Instructions
Step 1: Season all sides of the pork chops with salt and set them aside for about 30 minutes.
Step 2: Then, using saran wrap, cover the pork and pound using a meat tenderizer.
Step 3: In the meantime, place the flour, garlic powder, onion powder, and paprika on a plate. Mix well.
Step 4: For the gravy, whisk the chicken broth, beef bouillon, soy sauce, and seasonings and set aside.
Step 5: Before dredging the pork chops in the flour mixture, make sure to completely pat them dry.
Step 6: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add two pork chops at a time to the skillet and sear for about 2 minutes on each side until golden. If using bone-in pork chops, hold the meat up using kitchen tongs to sear the fat around the outside. As needed, slightly reduce the heat or add more olive oil. When done, remove the pork chops from the skillet and set them aside.
Step 7: When clearing the black remnants from the pan, make sure to leave as much fond. Then, add the butter to the same pan and let it melt over medium heat. Stir in the flour for about 2 minutes until the smell of flour is gone.
Step 8: In small splashes, add the chicken broth mixture plus half-and-half, stirring until combined. Bring this to a gentle bubble, then decrease to a simmer while stirring constantly.
Step 9: To darken the colour of the gravy, add about 2 to 3 drops of Kitchen Bouquet. This step is optional.
Step 10: Adjust the heat to medium-low and return the pork chops to the skillet. Spoon some of the sauce over the meat. Then, put the lid on and continue to cook the pork chops for additional 10 minutes. Flip the meat halfway using kitchen tongs.
Step 11: When done, turn the heat off, but keep the skillet covered. Let the pork chops rest for about 5 minutes in the skillet.
Step 12: Serve the pork chops warm and enjoy with mashed potatoes and roasted carrots or green beans.