PREP TIME: 5 MINS | COOK TIME: 15 MINS | ADDITIONAL TIME: 30 MINS | YIELD: 4
Don’t miss this best-ever skillet Pork Chops with Pan Gravy. It’s a must-try and for keeps! Enjoy moist pork chops smothered in a simple yet crazy luscious pan gravy for a mouthwatering weeknight dinner that your entire family will love!
Ingredients
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1 ½ tablespoon olive oil
4 boneless pork chops
1 teaspoon salt
¼ teaspoon black pepper
Seasoning Blend:
½ teaspoon marjoram
1 tablespoon all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon sage
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon chilli powder (or less if prefer lower heat)
Pan Gravy:
2 tablespoons unsalted butter
½ tablespoon apple cider vinegar
2 tablespoons honey
1 c. chicken or vegetable broth
How to make The Best Ever Skillet Pork Chops with Pan Gravy
Step 1: Season the pork chops with half tsp each salt and pepper. Make sure to cover all sides of the chops. Set them aside for about 30 minutes.
Step 2: In the meantime, combine the seasoning blend including flour, chilli powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt in a small bowl.
Step 3: Pat the chops off before dredging it in the seasoning blend, making sure to coat all sides.
Step 4: Heat the olive oil in a large skillet. Once very hot, add the chops into the skillet with at least an inch space between the pieces. Sear the chops for about 2 to 3 minutes over medium-high heat or until golden brown. Flip the chops. Adjust the heat to low, put the lid on, and simmer for about 5 to 6 minutes if using thin chops or 8 to 10 minutes for thicker chops. The chops are done when their internal temperature reached 145 degrees F, and the juices run clear.
Step 5: Set the pork chops aside once done and cover to keep them warm.
Step 6: To the same skillet, pour the chicken broth and vinegar. Scrape the bottom of the skillet using a wooden spoon to release the browned bits. Add the honey, stir, and simmer until the mixture is reduced by half. Then, stir in the butter until melted.
Step 7: Take the skillet off the heat, then return the pork chops to the sauce. Spoon the gravy over the chops. Allow them to rest for at least a minute or two.
Step 8: Serve the pork chops with the sauce poured on top. Garnish with some fresh parsley. Enjoy!
Notes:
Feel free to adjust the seasoning blend to suit your taste. Use a mixture of herbs and spices, or omit the chilli powder.
Nutrition Facts:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 535 TOTAL FAT: 34g SATURATED FAT: 12g TRANS FAT: 0g UNSATURATED FAT: 20g CHOLESTEROL: 150mg SODIUM: 1057mg CARBOHYDRATES: 13g FIBER: 1g SUGAR: 9g PROTEIN: 45g
Ingredients
- 1 ½ tablespoon olive oil
- 4 boneless pork chops
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Seasoning Blend:
- ½ teaspoon marjoram
- 1 tablespoon all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chilli powder (or less if prefer lower heat)
- Pan Gravy:
- 2 tablespoons unsalted butter
- ½ tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 c. chicken or vegetable broth
Instructions
Step 1: Season the pork chops with half tsp each salt and pepper. Make sure to cover all sides of the chops. Set them aside for about 30 minutes.
Step 2: In the meantime, combine the seasoning blend including flour, chilli powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt in a small bowl.
Step 3: Pat the chops off before dredging it in the seasoning blend, making sure to coat all sides.
Step 4: Heat the olive oil in a large skillet. Once very hot, add the chops into the skillet with at least an inch space between the pieces. Sear the chops for about 2 to 3 minutes over medium-high heat or until golden brown. Flip the chops. Adjust the heat to low, put the lid on, and simmer for about 5 to 6 minutes if using thin chops or 8 to 10 minutes for thicker chops. The chops are done when their internal temperature reached 145 degrees F, and the juices run clear.
Step 5: Set the pork chops aside once done and cover to keep them warm.
Step 6: To the same skillet, pour the chicken broth and vinegar. Scrape the bottom of the skillet using a wooden spoon to release the browned bits. Add the honey, stir, and simmer until the mixture is reduced by half. Then, stir in the butter until melted.
Step 7: Take the skillet off the heat, then return the pork chops to the sauce. Spoon the gravy over the chops. Allow them to rest for at least a minute or two.
Step 8: Serve the pork chops with the sauce poured on top. Garnish with some fresh parsley. Enjoy!
Notes
Feel free to adjust the seasoning blend to suit your taste. Use a mixture of herbs and spices, or omit the chilli powder.
