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Pork Chops in Gravy
5 from 95 votes

Pork Chops in Gravy

This recipe for Pork Chops in Gravy features seasoned pork chops with a spiced flour coating, pan-seared to golden brown, then served with a savory homemade gravy made from chicken broth, bouillon, herbs, and cream. The technique involves salting the chops and tenderizing before searing, resulting in juicy, flavorful meat complemented by a rich, creamy sauce that enhances the overall dish.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 people
Calories: 497 kcal
Course: Main Course
Cuisine: American

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 onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce low sodium soy sauce
  • ¼ teaspoon rosemary
  • ¼ teaspoon sage
  • ¼ teaspoon thyme dried
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/3 cup half and half
  • 2-3 kitchen bouquet optional, drops

Instructions

Prep Work:
    Cup of Yum
  1. 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.
  2. Meanwhile, combine flour, garlic powder, onion powder, and paprika on a plate and stir to combine.
  3. Combine the chicken broth, beef bouillon, soy sauce, and seasonings for the gravy. Stir to combine and set aside.
Sear the Pork Chops
  1. Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
  4. Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.
  5. Reduce heat to medium-low, add the pork chops back to the skillet, and spoon the sauce on top.
  6. Cover and let the pork chops cook for 10 minutes, if possible, use kitchen tongs to flip them halfway through.
  7. 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°.
  8. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 497

% 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.