It’s a chilly fall evening and you need something hearty. These Pork Chops in Gravy are the answer to your cravings. They are tender, savory, and ready in just 40 minutes.
You will love how the rich onion gravy coats every bite. This is a meal that feels like home. It is simple enough for any night of the week.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It uses simple ingredients you likely already have. The bone-in meat stays incredibly juicy while it simmers.
It is the ultimate comfort food for the whole family. Plus, you only need one skillet to make it happen. Your family will ask for seconds every time.
Easy Cooking Steps
The method is straightforward and perfect for beginners. You start by searing the chops for a golden crust. Then, you build a flavorful sauce in the same pan.
This process captures all the delicious browned bits from the meat. It is a foolproof way to get deep flavor fast. You can do this with confidence.
Ingredients You’ll Need
These ingredients are mostly pantry staples that deliver big flavor.
- 4 bone-in center-cut pork chops (1-inch thick)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
Step-by-Step Instructions
- Pat pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear pork chops for 3-5 minutes per side until golden brown, then remove and set aside on a plate.
- Reduce heat to medium, melt butter in the same skillet, and add sliced onions.
- Sauté onions for 5-7 minutes until softened and caramelized.
- Whisk in flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce, scraping the bottom of the pan to release browned bits.
- Bring gravy to a simmer and stir until thickened.
- Return pork chops and any accumulated juices to the skillet.
- Simmer for 5 minutes or until internal temperature reaches 145°F (63°C).
Best Ways to Enjoy It
Serve these warm over a bed of mashed potatoes. The gravy is also wonderful on egg noodles. Add some roasted carrots for a complete meal.
It is a satisfying dinner that feels like a big hug. Set the table and enjoy this cozy moment. Your family will love the extra sauce.
Storage & Reheating
Keep leftovers in the fridge for up to three days. Use a sealed container to maintain freshness. Reheat them slowly in a skillet over low heat.
Add a tiny splash of water to loosen the gravy. This keeps the meat moist and tender for round two. It makes a great lunch the next day.
Recipe Tips
- Pat the meat dry for a better golden sear.
- Don’t move the chops too early in the pan.
- Use a whisk to keep your gravy smooth.
- Sauté the onions until they are truly soft.
- For a budget-friendly swap, use whatever onions you have.
- Always check the temperature with a meat thermometer.
- Add a pinch of dried sage for extra fall flavor.
Ways to Switch It Up
- Try adding mushrooms for extra earthiness.
- Use garlic salt if you run out of fresh garlic.
- Swap olive oil for avocado oil if you prefer.
- Add a splash of heavy cream for a richer sauce.
Common Questions
Can I use boneless chops?
Yes, you can use boneless chops for this recipe. Just keep in mind they cook much faster. Watch the temperature closely to avoid drying them out.
Why is my gravy lumpy?
Lumps usually happen if you add the broth too quickly. Pour the liquid in slowly while whisking constantly. This helps the flour and broth combine smoothly.
I hope this cozy meal brings your family together tonight. There is nothing like a warm plate of food to end the day. Happy cooking!
— Lidia
Pork Chops in Gravy
Ingredients
- 4 bone -in center-cut pork chops (1-inch thick)
- 1 teaspoon sal t
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 tablespoons all -purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear pork chops for 3-5 minutes per side until golden brown, then remove and set aside on a plate.
- Reduce heat to medium, melt butter in the same skillet, and add sliced onions.
- Sauté onions for 5-7 minutes until softened and caramelized.
- Whisk in flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce, scraping the bottom of the pan to release browned bits.
- Bring gravy to a simmer and stir until thickened.
- Return pork chops and any accumulated juices to the skillet.
- Simmer for 5 minutes or until internal temperature reaches 145°F (63°C).
