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Pan-Fried Pork Chop with Rich Creamy Gravy Recipe

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4.7 from 123 reviews

This Pan-Fried Pork Chop with Gravy recipe features perfectly seared pork chops smothered in a creamy, savory homemade gravy. The combination of herbs and spices in the flour coating and gravy delivers rich, deep flavors while the easy skillet preparation makes it perfect for a comforting weeknight meal.

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 preferred for consistent flavor)
  • 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—this is essential for getting a good sear and developing a golden crust. Combine the flour, garlic powder, onion powder, paprika, and black pepper on a shallow plate and set aside.
  2. Mix the gravy liquid: In a small bowl, whisk together the chicken broth, crumbled beef bouillon cube, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage to create a flavorful gravy base.
  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, then dredge each in the prepared flour mixture, shaking off excess. Sear each chop for 2 minutes per side until golden brown and crusted. Remove chops and set aside.
  4. Make the roux: In the same skillet with pork drippings, melt butter over medium heat. Add flour and stir continuously for about 2 minutes to cook out raw flour taste and create a golden roux.
  5. Prepare the gravy: Slowly whisk in the gravy liquid, stirring constantly to prevent lumps. Once smooth, add half and half and kitchen bouquet, whisking until fully combined. Bring to a gentle simmer, stirring occasionally until slightly thickened, about 2-3 minutes.
  6. Finish cooking the pork chops in gravy: Nestle seared pork chops into the gravy. Cover skillet, reduce heat to medium-low, and cook for 10 minutes, flipping chops halfway through to ensure even cooking and flavor absorption. Turn off heat and let rest uncovered for 5 minutes until internal temperature reaches 145°F.
  7. Serve: Transfer pork chops to plates and spoon the creamy gravy generously over the top. Serve with your choice of potatoes, carrots, or beans to complement the dish.

Notes

  • Patting the pork chops dry is key to a good sear and crispy crust.
  • Using King Arthur all-purpose flour ensures consistent coating and browning.
  • Crumbled beef bouillon cube adds a deeper, savory flavor to the gravy.
  • Half and half in the gravy makes it extra creamy and rich.
  • Letting the pork rest after cooking helps retain moisture and finish cooking to safe internal temperature.
  • Kitchen bouquet adds color and enhances the appearance of the gravy.

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