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Pan-Fried Pork Chops with Rich Creamy Gravy Recipe

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4.6 from 51 reviews

This Pan-Fried Pork Chop with Gravy recipe features juicy pork chops seared to perfection with a flavorful golden crust, simmered gently in a rich, creamy homemade gravy infused with herbs and spices. Perfect for a comforting family meal, it pairs wonderfully with potatoes, carrots, or green beans to soak up every bit of the savory sauce.

Ingredients

For the pork chops:

  • 4 pork chops (patted dry for a better sear)
  • 1/3 cup flour (King Arthur all-purpose flour recommended)
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • Salt, to taste

For the gravy liquid:

  • 2 cups chicken broth (Swanson brand preferred)
  • 1 beef bouillon cube, crumbled
  • 1 1/2 tsp soy sauce
  • 1 1/4 tsp onion powder
  • 1 1/4 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp sage

For the roux and finishing:

  • 4 tbsp butter (Kerrygold unsalted butter recommended)
  • 5 tbsp flour
  • 1/2 cup half and half
  • 3 drops kitchen bouquet

Instructions

  1. Prepare the pork chops: Pat the pork chops dry with paper towels to ensure a good sear and golden crust. In a shallow plate, combine 1/3 cup flour, garlic powder, onion powder, paprika, and black pepper. Set aside.
  2. Make the gravy liquid: In a small bowl, whisk together chicken broth, crumbled beef bouillon cube, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage until evenly mixed.
  3. Sear the pork chops: Heat olive oil in a large skillet over medium-high heat until shimmering. Lightly season pork chops with salt on both sides. Dredge each chop in the flour mixture, shaking off excess. Sear each side for 2 minutes until golden brown and crusted, then remove to a plate and set aside.
  4. Prepare the roux: In the same skillet with pork drippings, melt butter over medium heat. Add 5 tbsp flour and stir continuously for about 2 minutes until golden and fragrant to cook out the raw flour taste.
  5. Add the gravy liquid and finish the sauce: Slowly whisk in the seasoned broth mixture, stirring constantly to avoid lumps, then add half and half and kitchen bouquet. Whisk until fully combined and smooth.
  6. Simmer the gravy and finish cooking pork: Bring the gravy to a gentle simmer over medium heat, stirring occasionally until slightly thickened (2-3 minutes). Return pork chops to the pan, nestling them into the gravy. Cover skillet, reduce heat to medium-low, and cook for 10 minutes, flipping pork halfway through.
  7. Rest and serve: Turn off heat and let pork rest uncovered for 5 minutes until internal temperature reaches 145°F. Transfer pork chops to plates and spoon creamy gravy generously over the top. Serve with sides like potatoes, carrots, or green beans to soak up the sauce.

Notes

  • Patting pork chops dry is key for a crisp, golden crust.
  • Using King Arthur all-purpose flour helps achieve a consistent coating and better browning.
  • Soy sauce in the gravy adds a deep, savory umami flavor.
  • Kerrygold unsalted butter enriches the gravy with subtle creaminess.
  • Kitchen bouquet adds color and depth to the gravy.
  • Ensure internal pork temperature reaches 145°F for safe consumption.
  • Serve with starchy sides like mashed potatoes or lightly cooked vegetables to complement the rich gravy.

Find it online: https://recipebychef.com/pan-fried-pork-chops-with-rich-creamy-gravy-recipe/