These seasoned and pan-fried juicy pork chops are then covered in a quick homemade gravy and simmered until juicy and tender.
Pork Chops in Gravy
The most flavorful, juicy pork chops that are covered in a simple homemade gravy can be made in the best way possible.
This procedure depends on three factors:
- Pork chops are first salted, then left to rest. They become more flavorful and juicy as a result (more on that below).
- For a nice golden color and crispy texture, we then pan fry them.
- To keep the middle tender and juicy, we then finish cooking them in a rich, flavorful gravy over medium-low heat.
How to Make It
The pork chops should be salted on both sides and left outside for about 30 minutes. Meanwhile, mix the ingredients for the gravy and flour dredge.
Tap off excess flour after dredging the pork in it. 2 minutes per side or until golden brown when searing 2 at a time in olive oil. Set aside.
To make a Roux, melt butter in the same skillet and whisk in the flour. To eliminate the taste of raw flour, cook for 2 minutes. While continuously whisking, add the half-and-half and the chicken broth mixture in small splashes. Bring to a low simmer after a gentle bubble has formed.
Return the pork chops to the skillet and top with the sauce. For about 10 minutes, cover them and heat them over medium-low heat while flipping them halfway through. After being taken off the heat, leave it covered in the skillet for five minutes to rest.
Serve with roasted carrots and mashed potatoes. (Before serving, make sure the center is 145 degrees.)
Crock Pot Method
- Cook the gravy while the pork chops are set aside after being seared as directed.
- Cook for 7-8 hours on low in the slow cooker after transfer.
- When it's time to serve, the preparation can be finished in the slow cooker after up to two days of work.
Best Pork Chops to Use
Center-cut, Bone-in Pork Chops
These are the best cuts for this recipe because the bone gives the meat and sauce more flavor. The cut will be juicier the thicker it is. Aim for meat with nice marbling.
Despite being a leaner cut, these can also be used.
Although they are the leanest cut and therefore more prone to drying out, these will still work. To lessen this, salt them first and let them sit.
- Pork chops with bone in them are best because they have the most flavor. For the juiciest results, look for nicely marbled meat that is 1 to 1.5 inches thick.
- Prior to cooking, season the meat and let it sit for about 30 minutes without the refrigerator. To produce meat that is more juicy, the salt flavors and penetrates the meat while also retaining moisture.
- The pork may also be pounded with a meat tenderizer while being wrapped in Saran wrap.
- Additionally, this makes it more tender.
- To ensure that the edges are perfectly crisp, sear them in batches.
- Use unsalted butter and/or low-sodium broth to reduce the sodium content.
What to Serve It With
- This recipe pairs well with a wide range of potato dishes, including mashed potatoes, scalloped potatoes, hash brown casserole, and others.
- Roasted carrots or green beans, corn casserole, or buttermilk biscuits are some other side dish ideas.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Pork Chops in Gravy (Smothered Pork Chops)
- 4 pork chops
- Salt, to taste
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 3 Tablespoon olive oil
- 2 cups chicken broth
- 1 beef bouillon cube , or 1 teaspoon better than bouillon
- 1 teaspoon EACH: low sodium soy sauce, onion powder, garlic powder
- ¼ teaspoon EACH: dried thyme, rosemary, sage
- 4 tablespoons Butter
- 4 tablespoons Flour
- ⅓ cup half and half
- 2-3 drops Kitchen Bouquet, optional
- 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.
- I recommend bone-in pork chops as those are the most flavorful. Aim for nicely marbled meat that’s 1 to 1.5 inches thick for juiciest results.
- Salt the meat and let it sit out of the fridge for about 30 minutes prior to cooking. The salt penetrates through the meat and flavors it while also locking in moisture for juicier results.
- You may also choose to cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
- Don't be afraid to adjust the heat as needed during searing. Start with a hot skillet and reduce heat slightly if needed while the first batch cooks. (I have been known to set off the fire alarms, which can be avoided by simple temperature adjustments throughout cooking.)
- Sear them in batches to allow the edges to get nice and crisp.
- To control the sodium content: You can use unsalted butter and/or reduced sodium broth.