Pork Chops in Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Pork Chops in Gravy
Description
Pork Chops in Gravy starts by seasoning bone-in pork chops with salt and letting them rest to enhance juiciness and flavor. Optionally, the chops can be tenderized with a meat mallet for added tenderness. A flour mixture seasoned with garlic powder, onion powder, and paprika is prepared to coat the chops before searing in olive oil, creating a browned, crisp crust.
The accompanying gravy combines chicken broth, beef bouillon, soy sauce, herbs like rosemary, sage, and thyme, butter, flour, and half-and-half to create a smooth, flavorful sauce. The gravy is cooked separately but served alongside the pork chops to keep the meat texture crisp on the outside and tender inside.
The recipe suggests searing the pork in batches, adjusting heat as needed to avoid burning, and optionally preparing in a slow cooker for convenience. The gravy is rich and aromatic, balancing the seasoning of the pork chops.
Serving this pork chop dish offers a hearty meal with a comforting gravy ideal with mashed potatoes or vegetables. Notes emphasize choosing well-marbled chops about 1 to 1.5 inches thick and mention substitutions like using chicken or adjusting sodium by selecting unsalted butter or broth.
Ingredients
Pork Chops
- 4 pork chops see notes
- salt to taste
- ¼ cup flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 Tablespoon olive oil
Gravy
- 2 cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce low sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary
- ¼ teaspoon sage
- 4 tablespoons butter
- 4 tablespoons flour
- 1/3 cup half and half
- 2-3 kitchen bouquet optional, drops
Instructions
Prep Work:
- Sprinkle each side of the pork chops with salt and let them sit out for 30 minutes or so. This will give the salt a chance to penetrate through the meat and flavor it. It will also make them juicier. A light sprinkling is fine as the gravy also has plenty of flavor.Cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
- Meanwhile, combine flour, garlic powder, onion powder, and paprika on a plate and stir to combine.
- Combine the chicken broth, beef bouillon, soy sauce, and seasonings for the gravy. Stir to combine and set aside.
Sear the Pork Chops
- Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
- Heat olive oil in a large pan over medium-high heat. Sear 2 pork chops at a time for about 2 minutes per side, until nice and golden. Optional: Use kitchen tongs to hold up the pork chops and sear the fat around the outside if using bone-in. Add a splash more olive oil or decrease heat slightly as needed during searing. Set pork chops aside.
- Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.
Prepare the Gravy.
- Melt butter in the same pan over medium heat. Add the flour and whisk to combine with the butter. Continue to whisk for about 2 minutes, until you can no longer smell the flour.
- Add the chicken broth mixture (from step 3 of prep work) in small splashes, whisking continuously to incorporate. Don’t add it too quickly or the roux will break and the sauce won’t be as thick. Add the half and half in the same manner.
- Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
- Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.
- Reduce heat to medium-low, add the pork chops back to the skillet, and spoon the sauce on top.
- Cover and let the pork chops cook for 10 minutes, if possible, use kitchen tongs to flip them halfway through.
- Turn off heat, leave the cover on, and let the pork rest in the skillet for 5 minutes. They're ready to serve when the internal temperature reads 145°.
- Serve with mashed potatoes and roasted carrots or green beans.
Notes
- Prefer bone-in pork chops about 1 to 1.5 inches thick with good marbling for flavor and juiciness.
- Salt the chops and let them sit at room temperature for 30 minutes before cooking to allow flavor penetration.
- Optionally pound chops with a meat tenderizer for extra tenderness.
- Adjust skillet heat during searing to avoid burning; sear in batches for best crust development.
- For different sodium levels, use unsalted butter or reduced-sodium broth as needed.
- This recipe also works using chicken as the meat alternative.
- Slow cooker method: sear chops, then cook with gravy on low for 7-8 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 766mg | 32% |
| Potassium | 668mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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