Home All Recipes Pork Chops in Gravy (Smothered Pork Chops)

Pork Chops in Gravy (Smothered Pork Chops)

by Sheryl S

Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 4 PEOPLE

Pan-seared juicy and tender pork chops smothered in a simple homemade gravy. This has been a regular at our menu rotation. For a filling dinner, serve these lush chops with mashed potatoes, roasted carrots, or green beans. And do not forget to spoon the delicious sauce on top!

Ingredients

Pork Chops:

3 tbsp olive oil

4 pork chops

¼ c. flour

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon paprika

Salt, to taste

Gravy:

4 tbsp Butter

2 c. chicken broth

1 beef bouillon cube or 1 teaspoon better than bouillon

1 tsp onion powder

1 tsp garlic powder

1 tsp low sodium soy sauce, can sub Worcestershire sauce

¼ tsp dried sage

4 tbsp Flour

2-3 drops Kitchen Bouquet, optional

1/3 c. half and half

¼ tsp dried thyme

¼ tsp dried rosemary

How to make Pork Chops in Gravy (Smothered Pork Chops)

Step 1: Sprinkle the pork chops with salt on each side and set aside for about 30 minutes.

Step 2: Using saran wrap, cover the pork and pound using a meat tenderizer.

Step 3: On a plate, place the flour, garlic powder, onion powder, and paprika. Mix well until combined.

Step 4: To make the gravy, whisk the chicken broth, beef bouillon, soy sauce, and seasonings until well blended. Set aside.

Step 5: Pat dry the pork chops. Just before frying, dredge the pork chops in the flour mixture.

Step 6: In a large pan, heat the olive oil over medium-high heat. Once hot, add 2 pork chops at a time and sear for about 2 minutes on each side until golden. If using bone-in, hold the pork down using kitchen tongs to sear the fat around. As needed, add more olive oil or slightly decrease the heat. When done, set the seared pork chops aside.

Step 7: When clearing the pan with any black remnants, make sure to leave as much “fond” as this will make the sauce more flavorful.

Step 8: To make the gravy, melt the butter in the same pan on medium heat. Once melted, stir in the flour until incorporated. Continue stirring for about 2 minutes until the smell of the flour is gone.

Step 9: In small splashes, add the chicken broth mixture plus the half-and-half, stirring constantly until blended.

Step 10: Bring the mixture to a gentle bubble, then decrease to a simmer while stirring perpetually.

Step 11: Add 2 to 3 drops of Kitchen Bouquet. This step is optional but recommended if you want to darken the color of the gravy.

Step 12: Adjust the heat to medium-low and return the pork chops to the skillet. Over the chops, spoon the sauce. Put the lid on and continue to cook for another 10 minutes, flipping halfway through using kitchen tongs.

Step 13: Turn the heat off but leave the cover on for about 5 minutes to allow the chops to rest.

Step 14: Then, serve the smothered pork chops with roasted carrots, green beans, or mashed potatoes. Enjoy!

Notes:

Use bone-in pork chops for this recipe as they are the most flavorful. For the juiciest results, aim for nicely marbled meat (approximately 1 to 1.5 inches thick).

When searing, begin with a hot skillet, then slightly decrease the heat as needed.

To let the edges get nice and crispy, sear the pork chops in 2 batches.

Use melted butter and/or reduced-sodium broth to control the sodium content.

Once the internal temperature of the meat reaches 145 degrees, the pork chops are done.

Nutrition Facts:

Calories: 497 kcal, Carbohydrates: 15g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 766mg, Potassium: 668mg, Fiber: 1g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg

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Pork Chops in Gravy (Smothered Pork Chops)

Pan-seared juicy and tender pork chops smothered in a simple homemade gravy. This has been a regular at our menu rotation. For a filling dinner, serve these lush chops with mashed potatoes, roasted carrots, or green beans. And do not forget to spoon the delicious sauce on top!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • Pork Chops:
  • 3 tbsp olive oil
  • 4 pork chops
  • ¼ c. flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Salt to taste
  • Gravy:
  • 4 tbsp Butter
  • 2 c. chicken broth
  • 1 beef bouillon cube or 1 teaspoon better than bouillon
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp low sodium soy sauce can sub Worcestershire sauce
  • ¼ tsp dried sage
  • 4 tbsp Flour
  • 2-3 drops Kitchen Bouquet optional
  • 1/3 c. half and half
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary

Instructions
 

  • Sprinkle the pork chops with salt on each side and set aside for about 30 minutes.
  • Using saran wrap, cover the pork and pound using a meat tenderizer.
  • On a plate, place the flour, garlic powder, onion powder, and paprika. Mix well until combined.
  • To make the gravy, whisk the chicken broth, beef bouillon, soy sauce, and seasonings until well blended. Set aside.
  • Pat dry the pork chops. Just before frying, dredge the pork chops in the flour mixture.
  • In a large pan, heat the olive oil over medium-high heat. Once hot, add 2 pork chops at a time and sear for about 2 minutes on each side until golden. If using bone-in, hold the pork down using kitchen tongs to sear the fat around. As needed, add more olive oil or slightly decrease the heat. When done, set the seared pork chops aside.
  • When clearing the pan with any black remnants, make sure to leave as much “fond” as this will make the sauce more flavorful.
  • To make the gravy, melt the butter in the same pan on medium heat. Once melted, stir in the flour until incorporated. Continue stirring for about 2 minutes until the smell of the flour is gone.
  • In small splashes, add the chicken broth mixture plus the half-and-half, stirring constantly until blended.
  • Bring the mixture to a gentle bubble, then decrease to a simmer while stirring perpetually.
  • Add 2 to 3 drops of Kitchen Bouquet. This step is optional but recommended if you want to darken the color of the gravy.
  • Adjust the heat to medium-low and return the pork chops to the skillet. Over the chops, spoon the sauce. Put the lid on and continue to cook for another 10 minutes, flipping halfway through using kitchen tongs.
  • Turn the heat off but leave the cover on for about 5 minutes to allow the chops to rest.
  • Then, serve the smothered pork chops with roasted carrots, green beans, or mashed potatoes. Enjoy!

Notes

Use bone-in pork chops for this recipe as they are the most flavorful. For the juiciest results, aim for nicely marbled meat (approximately 1 to 1.5 inches thick).
When searing, begin with a hot skillet, then slightly decrease the heat as needed.
To let the edges get nice and crispy, sear the pork chops in 2 batches.
Use melted butter and/or reduced-sodium broth to control the sodium content.
Once the internal temperature of the meat reaches 145 degrees, the pork chops are done

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