Pan Seared Pork Chops with Gravy
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course
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Cuisine
American
Pan Seared Pork Chops with Gravy
Description
This recipe starts by heating butter and olive oil in a skillet to sear thick pork chops evenly on all sides. The chops cook over medium-high heat until well-browned, with an internal temperature target of 135°F to 145°F after resting, ensuring they remain tender and juicy. Resting allows the juices to redistribute for moist meat.
The pan gravy uses the drippings, where butter and flour are whisked together to form a roux, cooking briefly to remove raw flour taste. Half and half and low-sodium chicken broth are added to smooth the roux into a creamy sauce, thickened to coating consistency. Seasoning with salt and pepper finishes the gravy’s rich flavor.
Sliced pork chops served with the warm gravy pair well with mashed potatoes or other starches to absorb the sauce. This dish is suited for dinners seeking satisfying, familiar flavors with straightforward preparation.
An oven bake alternative directs searing briefly before finishing the pork chops in a 400°F oven until properly cooked. Both methods use residual heat and resting to achieve optimal doneness. Half and half is a convenient dairy blend commonly found near milk and cream in stores.
Ingredients
Pork Chops
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- 4 pork chops thick cut
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Gravy
- 1 tablespoon butter unsalted
- 1 tablespoon all-purpose flour
- ¾ cup half and half
- ½ cup chicken broth low sodium or no sodium added
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Pork Chops
- Add the butter and oil to a large skillet and heat over medium-high heat. Add the chops and sear on all sides, about 4 to 6 minutes per side. Do not flip them over until properly seared on each side. Make sure to sear the sides of the chops as well, especially is using thicker cut pork chops.
- If using a meat thermometer, check the internal temperature and cook until they reach 135℉. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145℉.
Gravy
- In the same skillet add the butter and melt over medium heat. Whisk in the flour and cook for about 1 minute, whisking continuously, to remove the raw flour taste.
- Whisk in the half and half and the chicken broth until smooth. Cook for a couple more minutes until the gravy thickens. Season with salt and pepper as needed.
- Slice pork chops and serve with gravy and mashed potatoes.
Notes
- Half and half combines equal parts whole milk and light cream, with 10–12% fat content, and is commonly found near milk in grocery stores.
- For baking, sear pork chops for 2 minutes per side, then transfer to a 400°F oven for about 15 minutes until the internal temperature reaches 135°F before resting.
- Rest pork chops for 10 minutes after cooking to allow juices to redistribute, resulting in more tender meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1pork chop and gravy | |
| Calories | 361kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 528mg | 22% |
| Potassium | 584mg | 12% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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