These pork chops remind me of the kind of dinner that brings everyone to the table, no questions asked. They’re simple enough for a weeknight but comforting enough for a Sunday dinner. Imagine juicy, well-seasoned pork chops seared until golden, then nestled in a rich, creamy gravy that you can’t help but spoon over mashed potatoes.
Honestly, if there’s one recipe I lean on when I want to feel like I really cooked, this is it. The whole thing happens in one skillet (or in the slow cooker if you’re planning ahead), and it turns humble pork chops into something you’d be proud to serve to anyone.
Why This Recipe Works So Well
There are a few small steps that make these pork chops extra special. First, salting them ahead of time. I always do this — it’s my secret to juicy meat, and it’s the simplest thing. Just sprinkle salt on both sides and let them hang out on the counter while you get everything else ready. It gives the salt time to really season the meat and keep it moist during cooking.
Second, searing. Don’t skip it. That brown crust is pure flavor. And finally, simmering in the gravy. This is what turns them from decent to downright comforting — the chops soak up all that sauce, making every bite tender.
My Easy Game Plan for Making Them
Here’s how I do it when I’m making this for my family:
Get the pork ready
I season both sides generously with salt, then let them sit out for about 30 minutes. This is my trick for making sure they’re juicy and seasoned all the way through.
Dredge and sear
I mix up a quick seasoned flour dredge and lightly coat the pork. Then I sear them in olive oil, two at a time so they brown instead of steam. I’m not shy with the heat but I adjust it if the pan gets too hot — my smoke detector has strong opinions about this step!
Make the gravy
Once the chops are set aside, I melt butter in the same pan, stir in flour, and cook it a bit to lose that raw taste. Then I slowly pour in broth and half & half, whisking to keep it smooth. I bring it just to a gentle bubble and let it thicken.
Simmer and finish
I return the pork to the gravy, cover it up, and let them simmer over medium-low for about 10 minutes. I’ll flip them once, then let them rest in the sauce for 5 more minutes off the heat. They come out perfectly tender every time.
Serve
We usually do mashed potatoes and roasted carrots. The gravy loves mashed potatoes. You can spoon it over everything on the plate.
Slow Cooker Option for Busy Days
If I know I’ll be running around all day, I do the searing step in the morning (still worth it!), make the gravy in the pan, then transfer everything to the slow cooker. Set it on low for 7-8 hours and forget about it. By dinner time, the house smells incredible and the pork is fall-apart tender.
My Picks for the Best Pork Chops
Bone-in Center Cut
This is my top choice. The bone adds flavor, and a little marbling means the meat stays juicy. I aim for chops about an inch thick.
Loin Chops
These are a bit leaner. Still good, but watch them so they don’t dry out.
Boneless Chops
These work, but they’re the leanest of all. I definitely salt these ahead of time, and I’m extra careful not to overcook them. They’re great if you want to cut them up for kids.
Kitchen Tips That Make a Difference
- Letting the salted chops rest for 30 minutes is non-negotiable for me. It’s the easiest way to get them juicy every time.
- I sometimes pound the chops a little with a meat mallet. This evens them out and tenderizes them.
- Don’t overcrowd the pan during searing. Two at a time works best so you get that nice crust.
- Adjust your stove heat as needed — I’ve been known to set off the smoke alarm when I’m not paying attention.
- If you want to cut the salt a bit, use unsalted butter and low-sodium broth. The gravy will still be full of flavor.
- This gravy is also delicious over chicken — sometimes I swap the pork for boneless thighs.
Sides That Make It a Meal
We’re big on sides around here, and these chops go with just about anything. Here are a few of our favorites:
Potatoes
Mashed potatoes are my go-to, but scalloped or roasted potatoes work too. Hash brown casserole if you want to be extra.
Roasted Veggies
Carrots, green beans, or asparagus. Whatever’s in season and on sale.
Bread
A good biscuit or a chunk of crusty bread to mop up the gravy.
Corn Casserole
Sweet and savory. It’s always a hit on the table.
Storing and Reheating Leftovers
I often make extra so I can have easy lunches. Here’s how I keep them:
Fridge
Store in an airtight container for up to 3 days.
Freezer
They freeze surprisingly well. I freeze them with the gravy for up to 3 months.
Reheating
I reheat them gently on the stove over low heat, adding a splash of broth if the gravy is too thick. The microwave works too — just go low and slow so the pork doesn’t toughen up.
Pork Chops in Gravy
There’s something deeply comforting about a skillet full of golden-seared pork chops, gently simmering in a rich, velvety gravy.
Ingredients
For the Pork Chops:
- 4 bone-in pork chops (1 to 1.5 inches thick recommended)
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Salt, to taste
- 3 tablespoons olive oil
For the Gravy:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 beef bouillon cube (or 1 tsp beef base)
- 1 teaspoon low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ⅓ cup half and half
- Few drops of Kitchen Bouquet (optional, for color)
Instructions
- Season and TenderizeLightly salt both sides of your pork chops and let them sit at room temperature for about half an hour. This not only enhances the flavor but also helps them retain more moisture during cooking. For an extra tender bite, cover the chops with plastic wrap and give them a few gentle pounds with a meat mallet.
- Dredge for a Crispy SearIn a shallow dish, mix together flour, garlic powder, onion powder, and paprika. Pat the pork dry, then dredge each chop in the seasoned flour mixture right before they hit the pan—this creates that crave-worthy crust.
- Sear to Golden PerfectionHeat olive oil in a large skillet over medium-high. Working in batches if needed, sear the pork chops for about 2 minutes on each side until golden brown. If your chops have a fat cap, hold them upright with tongs to render and crisp it. Transfer to a plate and set aside.
- Build the GravyLower the heat to medium and add the butter to the same skillet. Once melted, whisk in the flour and cook for 1–2 minutes until the roux smells nutty and begins to deepen in color. Slowly whisk in the chicken broth, then add the bouillon, soy sauce, and all the herbs and seasonings. Stir in the half and half gradually. Simmer until thickened and smooth. If you like a darker gravy, a couple drops of Kitchen Bouquet will do the trick.
- Simmer to TendernessNestle the pork chops back into the skillet, spooning some gravy over the top. Cover and let everything simmer gently on medium-low heat for about 10 minutes, flipping the chops halfway through. Then, turn off the heat and let them rest in the pan (still covered) for another 5 minutes before serving.
Notes
- Bone-in chops add more flavor and help keep the meat juicy.
- Don’t skip the resting time—it lets the juices redistribute so every bite is tender.
- For a lower-sodium version, choose unsalted butter and reduced-sodium broth.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 619Total Fat 42gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 22gCholesterol 172mgSodium 1077mgCarbohydrates 15gFiber 1gSugar 2gProtein 44g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This is the kind of meal that makes the house smell amazing and feels like you really put some love into dinner, even if it didn’t take all day. I’ve made it for my family, for friends dropping by, and even just for myself on a cozy night in. Every time, it’s satisfying in the best way.
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