Be sure to try my Pork Stew and Roasted Pork Tenderloin recipes next!
Pork Chops in Gravy
This is the best way to make the most flavorful, juicy pork chops that are smothered in an easy gravy made from scratch. There are 3 keys to this process:
First, we salt the meat and let the pork chops sit. This makes them extra flavorful and juicy (more on that below). Next, we pan fry them for a nice golden color and crispy texture. And finally, we finish cooking them in a thick and flavorful gravy over medium-low heat to keep the middle tender and juicy.
Scroll down to see how this recipe comes together, learn which cuts of pork are best for this recipe, check out my PRO tips, and more. Let’s do it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season each side of the pork chops with salt and let them sit out for about 30 minutes. Meanwhile, combine ingredients for flour dredge and gravy. Dredge the pork into the flour mixture and tap off excess. Sear 2 at a time in olive oil until golden brown, about 2 minutes per side. Set aside.
Melt butter in the same skillet and whisk in flour to make a Roux. Cook for 2 minutes to remove raw flour taste. Add chicken broth mixture and half & half in small splashes, whisking continuously. Bring to a gentle bubble, reduce to a simmer.
Add the pork chops back to the skillet and spoon the sauce on top. Cover and heat over medium-low heat for about 10 minutes, flipping them halfway through. Remove from heat and let it rest in the skillet, covered, for 5 minutes. Serve with mashed potatoes and roasted carrots. (Ensure the middle is 145° prior to serving.)
Crock Pot Method
Sear the pork chops as outlined, set aside, and prepare the gravy. Transfer to the slow cooker and cook on low for 7-8 hours.
Best Pork Chops to Use
Center cut, Bone-in Pork Chops – pictured below These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat. Loin Chops These may also be used, although they are a leaner cut. Boneless Chops These will work as well, although they are the leanest cut which makes them prone to becoming dry. Salt them first and let them sit to mitigate this.
Pro Tips
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. You can also make this recipe with chicken! And try my apple pork chops next! This recipe is in The Cozy Cookbook on page 74!
What to Serve It With
A large variety of potato recipes pair nicely with this recipe, including mashed potatoes, scalloped potatoes, hash brown casserole, and more. Other side dish recipes include roasted carrots or green beans, corn casserole, or buttermilk biscuits.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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14-inch nonstick pan. -Ample space for 4 large pork chops. Large Measuring Cup with a Spout– Easy to combine the gravy ingredients and pour add it in splashes without spilling. Gravy Masters or Kitchen Bouquet– Either of these browning and seasoning sauces are optional and can be used if a darker color gravy is desired. Instant Read Meat Thermometer– To ensure the middle is 145° prior to serving. Kitchen Tongs– Makes it easy to handle and flip the meat.
